The clever thing about the Mermaid is the use of its three floors to differentiate its three offerings. You get the same food and the same service standards throughout, but the top floor definitely feels like a restaurant, the street level like a proper quayside pub and the lower level, the Slip, like a more modern bar with food. None of them feels like a compromise in the way a pub with food often does. We ate in the Slip last night (23 July), as we spotted a window table free, and ate very well. The authentic moules mariniere may be kept up to scratch by the steady stream of French yachties - certainly faultless. Megrim sole was unmistakeably fresh, perfectly cooked and served on a bed of peppers and tiny new potatoes in a subtle, light sauce using capers and a few Thai spices. They keep a decent Petit Chablis, not overpriced by island standards, that was just right with this meal.
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