Written each morning

Lunch and dinner change daily with what the boats land. Here is the shape of each menu, and what it costs.

Reserve a table

Private dining

2016

On the quay since

The floor team, most nights.

A chef's hands plating seared scallops at the pass under the heat lamps.

A lunch table by the window: grilled bream, salad, bread and a glass of white wine.

$34

Two courses at lunch, from

Bottles on the list, 20 by the glass

Reserve a table

$58

Three courses at dinner, from

Menus

Four menus, one kitchen

Lunch and dinner change daily with the catch. The wine list changes with the season. The private room menu is agreed with you.

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."

RESERVE