Ondine is on the second floor of building that has a hotel and some fast food restaurants. It is fairly large with a very modern decor and windows on two sides overlooking the street activity below.  Tables are on the small side but not too closely spaced and soft music plays in the background.  The walls are decorated with seafood art, which also adorns the menus, and photos of the various staff members.  Service is attentive and friendly.  Our waiter was helpful in directing our choices and spot on with his advice.  At lunch they offer a 2 or 3 course fixed price menu (which they also offer for an early dinner) with a couple choices for each course.  We chose to order off the regular menu.  

 

While you’re deciding they bring out delicious gougeres and bread.  Any meal that starts with a fresh little bite of cheesy dough is off to a good start.

 

For a starter we tried the Dressed Brown Crab served with brown crab mayonnaise and polonaise.  It was served with warm crumpets that were doughy with a crisped outside and perfect to pair with the crab salad.  The dish was packed with finely shredded bits of crab mixed with a crab seasoned mayonnaise.  It was a flavor intense dish.

 

The Tempura Squid was coated in a light tempura batter and served with a Vietnamese dipping sauce.  Along with the tender pieces of squid were battered slices of peppers that added a wonderful spicy dimension to the dish.  The tangy sauce went well with the coated bits and overall was a winner of a dish.

 

Lemon Sole Meuniere was served with brown shrimps, lemon, parsley and capers.  The sole was quite moist and served on the bone (which was a choice as opposed to cooked as a fillet) and a pretty large portion.  It separated from the bone very easily and was enhanced by the buttery sauce.  The little shrimp looked nice but were way less exciting than the fish.

 

Line caught wild sea bass was served with rosemary gnocchi and tompette mushrooms.  The gnocchi were really tasty and it was another generous portion.  The fish was nicely browned  on the skin and the sauce worked perfectly with it.  The mushrooms were also tasty and added a nice textural contrast.

 

We also ordered a side of buttered spinach to go with both fish.  The nicely fresh leaves were served with a lemon wedge.  It was cooked perfectly and just the right amount for a side dish.  A good one here.

 

For dessert we tried the Treacle Tart served with Cornish clotted cream.  It is a traditional Scottish dessert according to the waiter.  It had a delicious, crispy, light and buttery crust and the filling was gooey and sweet.  A perfect end for a really nice meal.

 

To make it even a little nicer they brought a couple squares of chocolate walnut fudge.  It was really good with a mild chocolate flavor.  It was not too sweet but perfectly soft and fudgy – doesn’t get any better.