The kitchen
Chalked on the tally boards after the boats unload
Western rock lobster when there is any, dhufish and snapper when there is not, wind-grown greens, and coffee from the Mid West.
What we cook
A board written twice a week
The kitchen buys off two boats and one grower. What they land decides the board, which is why it changes on Wednesday and again on Saturday.
Lobster is split, brushed with its own butter and grilled hard. The fish is cooked whole where the size allows, filleted where it does not.
It all comes off one grill and one flat top, so twenty-five minutes is normal when the hall is full. Better you hear it now than wonder later.
To start
Two small plates, one without seafood, changed twice a week.
The main event
Lobster split and grilled, or line fish from the same boats.
To finish
Two puddings, one of which the regulars will not allow us to remove.
Service
Kitchen and counter hours
4pm – 5:30pmOpenBoard written, snacks only
5:30pm – 8:30pmOpenFull board
8:30pm – 10pmOpenGrill only
10pm – 11:30pmCold plates, cheese and coffeeClosed