Journal
Notes from the pier and the pass
Where the fish comes from, what is in season and the small decisions behind the menu.
Sourcing
Meet the boats: where our fish comes from
Three small boats, one pier and a handshake at 5 am. Here is how the catch gets to your plate.
Seasonal
What is in season in November
Roots, brassicas and the last tomatoes: the winter pantry we cook from.
Kitchen
How we bake the bread
A 36-hour sourdough, a very hot oven and a stubborn starter named Gerald.
Drinks
Our winter cocktail list
Salt, citrus and a little warmth: the drinks we are pouring until spring.
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