Sankey's approaches the presentation of fish from three angles. First the Oyster Bar where the emphasis is on drinking and eating in that order. Then the Cellar Wine Bar, which adopts much the same approach from a more subterranean viewpoint, and finally the Seafood Restaurant, which is their main concern.

There are langoustines from Loch Fyne, oysters from Whitstable, lobsters and crabs from Cornwall and the homemade fish soup would melt the heart of a nightclub bouncer. Local boats are used to catch fish such as lemon sole, Dover sole, plaice, black bream, wild bass, monkfish, halibut, haddock, pollack, turbot, brill, gurnard, witch sole and megrim sole to prepare dishes on the daily menu.

Game and other non-piscatorial dishes are also served but the fish predominates. The wine list is truly international and other than local ales, there is a good selection of continental beers that are bottled and on tap.