What to expect
Whole fish, shellfish and the charcoal
Dinner is six starters, six mains and four desserts, written once the boats are in. Two mains are always for sharing and one is never fish.
Three courses from $58, service included, nothing added at the till
Whole roasted bream or bass for two, weighed and priced on the night
Oysters, mussels and crab when the water is cold enough for them
Step by step
How dinner runs
From six, Tuesday to Sunday, last tables at half past nine. The table is yours for the evening.
1
Book
Most nights need a booking. Tell us about allergies when you do.
2
Arrive
A drink at the bar if the table is still finishing. We hold tables twenty minutes.
3
Courses
Sharing fish comes to the table whole and is taken off the bone for you.
4
Settle up
One bill, service included. Split it however you like.
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."
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.
