Serving fresh and sustainable local seafood, their menu changes with the seasons and can change almost daily, inspired by the available catch sourced from fishermen with sustainable fishing practices and by the produce of small organic farmers. The pair grow and press olive oil and grow herbs, fermenting, pickling, foraging whenever they can. Locals rave about the fresh sashimi and tiradito on the menu. Fresh oysters are shucked to order, and Japanese and local influences shine in the daily catch sashimi with koji miso, soy, fresh local Coppersfolly wasabi and Westcoast blue fin tuna tataki, with ginger ponzu, spring onion, daikon and mandarin. Lookout for the delicious seafood risotto spiced north African style and filled with tasty seafood.
