About
A neighbourhood kitchen on the quay
Saltbrook began as a bread counter and grew into a restaurant, one regular at a time.
Our story
Fish from the pier, bread from our oven
We opened in a former net loft with six tables, a wood oven and a handwritten menu. People kept coming back, so we kept the handwriting and added chairs.
Today the kitchen still starts with a walk to the pier. We cook what is good, season it properly and send it out while it is at its best.
What we care about
Three habits we keep
Buy close
Three boats, two farms and one baker’s flour mill supply almost everything on the menu.
Cook simply
Good ingredients need salt, heat and time. We try not to get in the way.
Seat everyone
Half the room is always held for walk-ins, because dinner should not need planning.
The team
The people behind the pass
Marisol Vega
Executive chef
Marisol grew up on the coast and cooks the way her grandmother did: simply, with salt and patience. She writes the menu each Monday from what the boats bring in.
Andre Mensah
Sous chef
Andre runs the pass and the produce orders. He shops the Thursday market himself and will talk to you about radishes for as long as you let him.
Priya Raman
General manager
Priya has looked after the front of house since the first week. If you were made to feel at home here, that was her doing.
Kenji Hayashi
Pastry chef
Kenji bakes the bread at dawn and builds the dessert list around whatever fruit is best that week.
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