INSIDE THE ROOM
Cool light, open room.
Pale glass, shell tones and water-like reflections soften the room.
Explore the roomSEAFOOD HOUSE
What arrived today decides dinner.
Seasonal cooking, a deliberate room and a service rhythm designed around the table.
Today’s catch board.
The menu changes with what actually arrives.
LANDING / TODAY
Turbot
North coast · whole fish · charcoal / brown butter.
Select today’s catch.
Tonight’s short list.
A short selection from the current menu.
The room matters as much as the plate.
Food, room and service are shown together.
RAW BAR
Raw bar before the fire.
Oysters, chilled shellfish and cold wine before the cooked menu.
Open raw bar17:30Doors
22:30Kitchen
12Counter / intimate seats
Tue–SatService
RESERVATIONS
Make the last step feel as considered as the first screen.
Reserve dinner, tell us about dietary needs, or book a larger table.
Reserve