Fin Boys Menu

To Start

  • Grain Culture Sourdough With Fin Boys Black Butter

    £5.00

  • Marcona Almonds

    $

  • Gordal Olives

    £5.00

  • Fin Boys Prawn Toast With Oyster Sauce & Furikake

    £8.00

  • Taramasalata With Fennel Seed Cracker

    £7.00

To Follow

  • Aged Tuna, Ginger Juice, Gordal Olive, Jalapeno & White Soy

    $

  • Cornish John Dory With Sake, Clementine Ponzu, Mooli, Radish & Taget Flowers

    £14.00

Entrees

  • Sea Trout, Black Sesame & Seaweed Custard, Ikura, Sesame Oil & Chives

    £14.00

  • Pan-Fried Dorset Scallops, Chanterelles, Girolles, Spigarello, Fermented Mushroom, Fish Bone Oil & Garlic Vinegar Sauce

    £18.00

  • Smoked Eel, Brown Butter Nitsume, Pickled Turnip, Caramelised & Fried Artichoke

    £15.00

Mains

  • Isle Of Gigha Halibut, Cooked With Citrus Dashi, Fowey Mussels, Chickpeas & Italian Spinach

    £32.00

  • Roast Cornish Monkfish Cooked In Brown Butter With Potato Puree, Black Magic Kale & Green Peppercorn Sauce

    £34.00

  • Pan-Fried Plaice, Roscoff Onion Puree, King Brown Mushroom, Roasted Hazelnuts & Large Leaf Rocket

    £30.00

Sides

  • Miso Roasted Uchi Kuri Squash & Roasted Pumpkin Seeds

    £7.00

  • Flourish Farms Large Leaf Rocket, Balsamic, Berkswell & Pinenuts

    £7.00

  • Potato Puree & Crispy Onions

    £7.00

To Finish

  • Affogato; Dulce De Leche Gelato With Espresso

    £7.00

  • Basque Cheesecake With Purple Figs & Koji Plum Vinegar

    $

  • Pressed Chocolate Cake With Hazelnut Praline & Creme Fraiche

    £9.00

  • Selection Of British Cheeses With Fruit & Seed Biscuits:-3 Cheese

    £12.00

Nibbles

  • Marcona Almonds

    $

  • Gordal Olives

    $

  • Croustade, Smoked Eel, Creamed Cauliflower & Nitsume Gel

    $

  • Pint Of Prawns With Seaweed Mayo

    $

  • Grain Culture Sourdough, Black Butter, Mussels & Parsley

    $

Raw

  • Tonnato Tonnato' - Tuna Carpaccio, Tuna Emulsion, Miso, Mustard & Capers

    $

Cured & Cold

  • Ike Jime Salmon Cured In Kombu, Soy, Sesame, Mirin, Truffle Oil, Clementine & Pickled Kohlrabi

    $

  • Prawn Custard, Poached Prawns, Xo & Kinome

    $

Hot

  • Smoked Eel & Potato Veloute With Poached Egg

    $

  • Cornish Mackerel 'La Plancha', Sardine Miso Oil, Radish & Furikake

    $

  • Spaghetti & Meatballs; Fish Polpette Cooked In Ragu

    $

Salads

  • Grilled Marmande Tomatoes, Garlic Breadcrumbs, Basil & Evoo

    $

  • Burrata, Figs, Beets, Rocket, Almonds, Balsamic & Evoo

    $

  • New Potatoes, Grain Mustard & Creme Crue

    $

Desserts

  • Affogato - Vanilla Gelato With Espresso

    $

  • Custard Tart With Fish Caramel & Creme Fraiche

    $

  • Toasted Marshmallow, Figs, Blackberries, Raspberries & Fig Leaf Oil

    $

  • Selection Of British Cheeses With Fruit & Seed Biscuits

    $

Tasting Menu Saturday 24th May

  • House-Made Sourdough Crumpet With Fin Boys Black Butter Nv Classic Cuvee, Brut, Rathfinny Wine Estate, Sussex. England

    $

  • Carlingford Oyster With Fin Vin; Fin Boys Prawn Toast, Gilda

    $

  • Ceviche Of Newlyn Whiting, Marcona Almond Ajo Blanco, Chilli Threads & Shiso Oil

    $

  • Cornish Lobster Tom Yum

    $

  • Double Sucker Octopus Poached In Olive Oil, Fresh Peas, Nasturtium & Shimeji Mushroom

    $

  • Pan Fried Cornish Stone Bass, Monksbeard, Marmande Tomatoes & Green Garlic Oil

    $

  • Lemon Mousse, Strawberry Consomme, Lemon Curd & Strawberry Sorbet

    $

  • Baron Bigod, Membrillo & Fruit & Seed Toasts

    $

Tasting Menu

  • House-Made Sourdough Crumpet With Fin Boys Black Butter

    $

  • Carlingford Lough Oyster; White Soy, Mirin & English Wasabi; Fin Boys Prawn Toast; Fish Soup

    $

  • Torched Mackerel, Bbq Onion Dashi, Poached Leeks & Chive Oil

    $

  • Risotto Ai Frutti Di Mare - Halibut & Prawn

    $

  • Pan-Roasted Monkfish Rubbed With Fennel & Grains Of Paradise, Green Garlic Sauce, Sprouting Broccoli, Toasted Hazelnuts & Hazelnut Oil

    $

  • Baron Bigod, Membrillo & Fruit & Seed Toasts

    $

Tasting Menu Saturday 22nd March

  • House-Made Sourdough Crumpet With Fin Boys Black Butter

    $

  • Carlingford Lough Oysters; White Soy, Mirin & English Wasabi, Fin Boys Prawn Toas

    $

  • Fin Boys Fish Soup, Rouille & Croûtes

    $

  • Torched Sea Trout With Artichokes 'Barigoule' & Trout Caviar

    $

  • Soba Noodles, Seared Dry Aged Tuna, Wild Asparagus, Yuzu Ponzu & Kinome

    $

  • Pan-Fried Fillet Of Halibut, Caramelised Roscoff Onion Puree, Three Cornered Leeks & Chanterelles

    $

  • Blood Orange, Granita, Yoghurt Cremeux, Brown Sugar Tuile & Evoo

    $

  • Baron Bigod, Membrillo & Fruit & Seed Toasts

    $

Tasting Dinner Saturday 14th September

  • Grain Culture Japanese Milk Bread With Fin Boys Black Butter

    $

  • Hay Smoked Sea Trout With Koji Fermented Fennel, Peas & Cherry Sungold Tomatoes

    $

  • Cornish Bluefin Tuna, Grilled Watermelon, Seaweed Togarashi & Evoo

    $

  • Cornish Diver-Caught Scallops, Pozole 'Grits', Shiitake Cream, Coriander, Lime, Garlic 'Gremolata' & Scallop Powder

    $

  • Flourish Farms Strawberry Crumble With Cornish Clotted Cream 2023 Moscato D'asti, G.d.vajra, Asti, Piemonte. Italy

    $

Others

  • Grilled Gems, Oyster 'Caesar Dressing' & Croutons

    £7.00

  • Baked Potato Puree With Fried Onions

    £7.00

  • Flourish Farm Kale Cooked In Brown Butter With Katsuobushi Salt

    £7.00
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The Fin Boys Menu at this elegant Cambridge eatery is a testament to the power of seasonal British seafood done with finesse and creativity. Located just off the historic Mill Road, Fin Boys delivers a gastronomic experience that speaks to both the discerning local and the seafood aficionado traveling from afar.

At the heart of the menu is a deep respect for sustainably sourced fish and shellfish, elevated through meticulous technique. A standout is their aged fish program - a relatively rare offering in the UK - which adds unique texture and umami to dishes like their dry-aged sea bream with burnt leek and anchovy butter. The flavour depth is remarkable and sets Fin Boys apart from more traditional seafood spots.

Equally impressive is their ever-rotating oyster selection, served fresh with a punchy house-made hot sauce or a delicate mignonette. For those seeking something more robust, the signature fish pie is rich, comforting, and generously portioned - balancing creamy smoked haddock, scallop, and prawn under a crisp, buttery mash.

Vegetable sides and sauces are thoughtfully composed, often incorporating foraged herbs or fermented components that add acidity and complexity without overwhelming the star ingredient. Their beverage list complements the food with natural wines and local spirits, underscoring their commitment to quality and locality.

Where Fin Boys truly excels is in its subtle yet precise flavor design. Unlike many seafood restaurants that rely on heavy seasoning or breading, the chefs here allow the freshness and aging of the fish to shine - a bold but rewarding approach.

While not inexpensive, the Fin Boys Menu justifies its pricing through innovation, traceability, and culinary craftsmanship. For seafood lovers seeking a refined yet unpretentious dining experience in Cambridge, Fin Boys is a standout destination worth every bite.