Chef-led, on the harbour since 2016
Dinner worth crossing town for.
A seafood bistro on the quay. The menu is written each morning once
the boats are in, and cooked over charcoal each night.
48
Covers, plus eight on the terrace
4.9
Average from 1,200 guest reviews
Menus
Lunch, dinner, a wine list built for fish, and one room you can have to yourselves.
Lunch
Tuesday to Saturday, noon until three. Two or three courses from a short menu built around the morning catch, with a glass of something cold.
SEE THE MENU
Dinner
From six every evening but Monday. Whole fish, shellfish and a few things that are not fish at all, cooked over charcoal and served without fuss.
SEE THE MENU
Wine
Around eighty bottles, most of them white, most of them from small growers near a coast. Twenty by the glass, and a sommelier who will pour you a taste first.
SEE THE MENU
Private dining
The harbour room seats twelve at one table, or twenty standing. A set menu agreed with the kitchen, a fixed price per head and the room to yourselves.
SEE THE MENU
THE KITCHEN
Four things we will not change.
Day-boat fish
Bought each morning from three boats that land on this quay. If the weather keeps them in, the menu gets shorter.
Cooked over charcoal
One grill, lit at four every afternoon. Whole fish, shellfish and the one meat dish all go over it, and nothing is finished in a fryer.
Baked here
Bread, butter and the four desserts are made in our own kitchen each day, and the bread arrives at the table without being asked for.
A short wine list
Around eighty bottles chosen to suit fish, twenty of them poured by the glass, and a taste offered before you commit.
Guest reviews
What people say on the way out
Four of the 1,200 reviews that add up to 4.9
Maya Ellis
Dinner, whole roasted bream
The fish is the point.
"We drove forty minutes on a Tuesday for the bream and it was worth every one of them. Skin like glass, flesh still soft, a wedge of lemon and nothing to get in the way. We have been back three times since."
Tom Vidal
Lunch, crab on toast
Lunch by the water.
"Two courses, a glass of white and the harbour in front of us for less than we spend on a bad pizza in town. The crab on toast is the best thing I ate all spring. Book the window table."
Priya Raman
Private dining, twelve for a birthday
They ran the whole evening.
"We had the harbour room for my father’s seventieth. Arjun agreed the menu with us in one phone call, Lucia paired the wines, and the kitchen fed twelve people at the same pace as a table of two. Nobody wanted to leave."
Ryan Parker
Dinner, mussels in cider
Somebody pours you a taste.
"I said I knew nothing about wine and the sommelier poured me three tastes before I picked one. The mussels came in a bowl of cider and cream that we mopped up with the bread. Unfussy, warm and very good."
Why Harbourline
A room that runs
on the tide.
The menu changes daily
Written each morning once the boats are in. Six starters, six mains, four desserts, and none of them older than the tide.
Nothing is rushed
Tables are yours for the evening. We seat the room at a pace the kitchen can cook to, so a second bottle is never a problem.
Priced plainly
Two courses at lunch from $34, three at dinner from $58. Service is included and there is nothing added at the till.
Allergies handled properly
Tell us when you book. The kitchen cooks around most things and will say clearly when it cannot.
GOOD TO KNOW
Questions we get asked
Hours, bookings, children, dogs and the things people ring to check.
Lunch is Tuesday to Saturday, noon until three. Dinner is Tuesday to Sunday from six, last tables at half past nine. We are closed on Mondays and for two weeks in January.
For dinner, yes, most nights. For lunch we keep a few tables back for walk-ins. Book online, or ring and Sam will find you something.
No. The menu is short and changes daily, and you order what you like from it. The private room is the exception, where we agree a set menu with you in advance.
Yes. Tell us when you book and the kitchen will cook around it. There are always two vegetarian mains and the bread is made without nuts. Full allergen information is available at the table.
Children are welcome at lunch and at dinner before eight, and we do half portions of most mains. Dogs are welcome on the terrace.
