Oysters shucked at the bar, whatever the day boats landed, tropical salads and a wine list kept somewhere close to freezing.
What we cook
A board that changes with the wind
Coral trout is on every night we can get it. Everything beside it depends on which boats went out and which ones turned around at the heads, so the board goes up at half four, not before.
Salads lean tropical: green mango, cucumber, chilli, herbs, lime. It is thirty-eight degrees outside for half the year and the food is built for that.
Everything is cooked to order on a four-burner and a grill, so twenty minutes is normal on a Friday. We would rather tell you that now.
Raw
Oysters, and a plate of whatever is good enough to serve uncooked.
Grilled
Reef fish over charcoal, one whole, one filleted.
Cold
Tropical salads, green mango, lime, chilli, herbs.
Service
When each side of the room is going
Hours
Kitchen
Bar
5pm – 6pm
Board goes up, oysters only
Open
6pm – 9pm
Full board
Open
9pm – 11pm
Short board, grill only
Open
11pm – 1am
Closed
Oysters, cold plates and drinks
Are you over 18?
This is a licensed venue for adults: a reef kitchen, a cold bar and six card tables.
