Charcoal-led, seafood-forward
Charcoal sits at the heart of our kitchen. Much of the menu is built around the grill and oven — whole fish, Murray cod, swordfish and lobster cooked simply over fire, finished with lemon, herbs and butter. The focus is always on clarity of flavour, letting the quality of the seafood speak first.
Raw, dressed, grilled
Fresh oysters, seafood tartare and lakerda open the table, followed by whole fish from the grill or charcoal-roasted fillets. Citrus, olive oil, capers and herbs are used lightly — just enough to lift and frame the ingredient, never to hide it.
Built for the table
Mezedes bring contrast and movement to the table — taramasalata, hummus, burrata, braised greens and flatbreads alongside vibrant seafood salads and seasonal vegetables. These dishes are designed to balance the fire with freshness, texture and acidity.
”Fresh seafood, open fire and food that’s meant to be shared, right by the water.”
Easy drinking, seafood friendly
Our wine list focuses on crisp whites, saline styles and light, chilled reds, alongside Mediterranean classics and Australian producers — all chosen to work effortlessly with seafood, fire and long meals by the water.
