Seafood
Written up before the doors open
Seafood from the morning board
What comes in good goes on the board. Cut, cleaned and iced before the day warms up.
Read the board- On ice On the ice since morning
- Cut Cleaned and trimmed to order
- In season Urchin and roe while they last
- Wrapped Paper, twine and a hand-written label
Along the counter
Choose from the board
Shellfish on the ice, fillets under the knife, small shrimp by the handful.
On the board
The one that leaves the ice first
Sweet, rich and best barely cooked — the piece that is gone before the morning is over.
- Rich and sweet
- Barely cooked is best
- Gone by midday
Today’s board
See the whole board
What is on the ice
Behind the board
Iced from the water onward
We buy what looks right that morning, keep it cold and write it up the same day.
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01
Buying
Bought at the water
We take what is good that day and nothing more than that.
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02
Ice
Kept on the ice
Iced straight away and held cold through the day.
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03
Wrapping
Wrapped to travel
Paper, ice and a short note on keeping it well.
Our Promise
Bringing the pure flavour of the ocean to your table
We rely on reliable cold-chain logistics to lock in the natural freshness of seafood. Every bite carries the authentic taste from the sea, so you can savour premium ocean flavours at home.
- Sealed freshness from sea to your door
- Carefully sourced, premium ocean harvests
- Reliable cold-chain for true sea flavour
What people ask
Short answers, given over the counter.
01 How long will it keep?
Cook it soon for the best of it. Otherwise freeze it on the day it arrives.
02 Will you clean it for me?
Yes. Everything is trimmed and cleaned before it is wrapped.
03 How should I cook it?
Hot pan, light salt, and take it off the heat early.