Chef Josh Niland is obviously dedicated to fish and seafood. The changing menu is meticulously sourced and labelled by location and species, with tail–lip to tail–fin-tip cooking techniques that are perfectly matched to flavours and textures.
The long, pint-sized dining room is flanked by rustic, raw-brick walls and seafood-themed artwork. Sardines-in-a-tin style seating and rising noise levels are unavoidable at this scale, but the food is king, make no mistake.
Freshly shucked oysters from six locations are on offer, expertly described by the staff, allowing you to taste test and compare a range of sweetness, minerality and mouthfeel. Bermagui pink ling is given the ‘fish and chips’ treatment in a cracking, crunchy vodka batter that reveals luscious, flaky white flesh. House-cut chips and a house-made pickle with yoghurt tartar are appropriate support acts. Mooloolaba mahi mahi has a crunchy skin, cooked medium–rare and lolling in a sublime jus with roasted tomato, steamed potato and warrigal greens.
PSST! Brunch on the weekend? Destructor yabby scrambled eggs? Sea urchin donut? You know you want it!
Reviewed for the 2019 Guide
Hand picked Ballina spanner crab meat and coral sauce