Whatever came over the side this morning
A board written after the trawlers unload, half of it meat-free, and three taps from breweries you can ride a bike to.
How the board gets written
Ren goes down to the co-op most mornings and buys whole. Whatever comes back gets broken down here, and whatever is left after service becomes the next day's cold plates.
The hinterland does the rest: finger lime, macadamia, green mango, pawpaw, and a grower who turns up unannounced with whatever has gone over in the last week.
Nothing is held under a lamp. Plates take as long as they take, which on a busy Friday is a genuine twenty-five minutes, and we tell you that when you sit down.
Listed by species
The board names the fish, not a category.
Half meat-free
Cooked with the same attention as everything else.
Cold plates after ten
Bread, pickles, cured fish, cheese from up the hill.
When the kitchen and the bar run
Open
Open
Open
Open until last call
Before you book a table
Can you do the whole board meat-free?
Most nights, yes. Say so when you ring and Ren will plan for it.
Gluten?
Bread is the problem and everything else is manageable. Tell us on the phone.
Is there anything for someone who is not drinking?
Cold brew, house ginger, and a non-alcoholic tap that changes each month.
Corkage?
No — the licence does not allow it, so please do not bring a bottle in.