The Morning Platter
Fillet, whole fish, prawns and a bowl of shellfish, cut and weighed the morning the boat lands. Nothing is frozen twice and nothing sits overnight.
SEE MENUPlate Board
SIX PLATES, ONE COUNTER
Every plate is cut to order, weighed, and priced on the board.
PLATES ON THE BOARD
Golden Pomfret, Whole Fish
From $44.00
Mussels, Shell On, Frozen
From $36.00
Tiger Prawns, Head On
From $78.00
Whole Squid, Tube and Tentacles
From $34.00
Citrus, Salt, Ice
Cured for twenty minutes in lime and sea salt, then chilled hard. A ceviche bowl is the fastest way to taste how fresh the cut is.
ORDER PLATEBowl Combos
BUILT IN A BOWL
Three ways to eat the same catch. Everything is weighed before it goes in.
Shape Guide
KNOW YOUR CUT
Four shapes cover the whole board. Pick the one that suits the pan.
One Counter, One Ice Bed
We started with a single ice bed and a chalkboard. The board is still the menu: every cut, every weight and every price is written on it, so the number you read is the number you pay.
SEE MENUCoast Map
WHERE THE BOAT LANDS
Three landing points, one cold chain. Everything is cut the morning it comes ashore.
WHY THE PLATE STAYS CLEAN
Fresh Cut
Clean Plate
Fast Delivery
Mix & Match
Picks & Sides
FILL THE PLATE
Six sides that go with every cut on the board.
Order Flow
PICK TO PLATE IN FOUR STEPS
No queue at the counter, no guesswork at the grill.
Pick
Choose a cut from the board.
Plate
It is weighed and plated to order.
Grill
Straight onto the grill over high heat.
Deliver
Boxed hot and sent out the door.
Shell
CUT FRESH, EVERY MORNING
One counter, one ice bed, one rule: nothing sits longer than a day.
SEE MENU