Drinks
Our winter cocktail list
Priya Raman
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It starts before sunrise. The boats go out in the dark, and by the time most of us are awake the first crates are already on the pier.
We buy from the same three crews every week, and we buy what they have, not what we wish they had. That is why the fish on the menu changes, and why we write it on the board each morning.
Next time you order the catch of the day, you can be fairly sure it was swimming a day ago. Ask your server which boat it came from.
Keep reading
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.
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