Neighbourhood kitchen, Saltbrook Cove
Coastal cooking, caught and cooked the same day.
Seasonal plates built around what the boats bring in each morning, bread baked every dawn, and a table for whoever turns up.
Open Tuesday to Sunday · 14 Lantern Quay
small boats we buy from, by name
of fermenting in every loaf
dishes, rewritten each season
from the pier to our pass
The living menu
Eat what the day brought in
Show only:
Whole grilled bream
$34
Fennel, charred lemon and herb oil. Serves one hungry person.
GF
Pan-roasted halibut
$36
Brown butter, capers and spring peas. Landed this morning.
GF
Today’s catch
Spring vegetable plate
$24
Roasted carrots, whipped ricotta, pea shoots and herb oil.
V GF
Mussels in cider
$22
Shallot, thyme and cream, with grilled bread.
Wild mushroom linguine
$23
Garlic, parsley, lemon and toasted breadcrumbs.
V VG
Brined pork chop
$31
Apple mustard, braised cabbage and crackling.
GF
Our kitchen
Cooked by people who shop the pier
Chef Marisol writes the menu every Monday from what the boats promise, then rewrites it on the day they deliver. Andre buys vegetables from the Thursday market. Kenji is in at 4 am for the bread.
What is on
Tasting nights and live music
Tasting night
Oyster and Riesling night
·
Sat, 6 pm
Six oysters, a glass of dry Riesling and a chowder shooter, hosted by Chef Marisol.
Live music
The Harbour Kites, live
·
Sat, 7:30 pm
Acoustic folk and sea shanties from a local trio. Come for dinner, stay for the second set.
Tasting night
Winter tasting menu night
·
Sat, 6:30 pm
Five courses built around winter roots and the last of the autumn catch, with optional pairings.
Private dining
Your table, your menu, your night
Our upstairs room seats up to 28 for dinner and 40 for a standing reception, with its own bar and the same kitchen. Every group menu starts with that morning’s catch.
Today’s catch
Pan-roasted halibut
Brown butter, capers and spring peas. Landed this morning.
$36
Until it is gone
Tonight at Saltbrook
Pull up a chair, the boats are in.
Tables go quickly on weekends. Book ahead, or drop in: we keep half the room for walk-ins every night.
Today’s catch
Pan-roasted halibut
Brown butter, capers and spring peas. Landed this morning.
$36
Until it is gone
Saltbrook Kitchen
Seasonal coastal cooking, bread baked daily and a table for whoever turns up.
Hours
Tue to Fri 12 to 3, 5 to 9
Sat 9 to 2, 5 to 10
Sun 9 to 2, 5 to 9
Mon closed