Clam and Cork, which is based in the fish market, has enjoyed a 'soft' opening ahead of a full unveiling later this month.
Owner Michael Price announced the event on Facebook and said: "We are having a 'soft' opening with a limited menu cooked from great fresh ingredients. The journey begins. Hope to see you soon"
Doncaster chef and businessman Michael, aged 41, has been a chef for 15 years and runs an 'incredibly busy' and successful supper club restaurant from his home in Town Moor with demand for his dishes so popular that places at the table are limited and can be booked up months in advance. He said Clam and Cork has taken on a new team of chefs to run the business which will be open Tuesday to Saturday. Michael will be working in conjunction with Michael Berry, retailer of shellfish and long-time market trader who will be supplying seafood to the new stall. He also hopes to bring in guest chefs from time to time too.