Coastal · seasonal · zero-waste minded
Fire, salt and what the day brings.
A short daily menu cooked over wood from day-boat fish and whole produce. Dinner Tuesday to Sunday, lunch at weekends.
Our kitchen
Whole produce, nothing wasted
Tops, stems, trim and bones go into stocks, oils and ferments. The menu is written around what the box actually holds.
A short daily menu
Nine dishes, changed as the market changes. Fewer dishes means sharper prep and fresher plates.
Measured, not guessed
Every order rung up on the pass takes its ingredients out of stock by date, so tomorrow's prep is forecast from real sales and the plate cost of each dish is never a mystery.
Guests we know by name
Regulars, their favourite tables and the offers we run are kept in the same book as the till, so a welcome never depends on who is on shift.
Behind the numbers
We run our prep on mrishkibuxcha.
Our prep sheets, stock rotation and waste log all live in mrishkibuxcha, so we cook to real demand and keep what we throw away close to nothing. If you run a kitchen, it is worth a look.
Visit mrishkibuxcha
Hours
Dinner Tue–Sun, 17:30–22:00
Lunch Sat–Sun, 12:00–15:00
Closed Monday
Find us
14 Harbour Row
Old Town Quay