The catch decides the menu. What lands at dawn is on the plate by dusk — nothing held, nothing frozen, nothing yesterday's.
Seared over open flame, finished with brown butter and the morning's herbs.
Hand-dived, plated within hours of landing. Citrus, cured roe, sea salt.
Salt-crusted and split tableside. Fennel, lemon, charred allium.
A rotating selection of the rawest, freshest cuts — written each morning, never the same twice.
The menu is rewritten every morning by hand. What you read here is illustrative — tonight's manifest lands at the table.
We buy what the boats bring in. The line that lands the catch at dawn is the same line that runs to your plate — short, deliberate, and rewritten daily. No freezer. No backstock. No second-day fish dressed as first.
The result is a menu that refuses to be predictable, and a kitchen that answers to the tide before it answers to anything else.
Seating is set the night before. Tell us when, and we'll hold a place at the table the manifest decides.
Dinner service runs Tuesday through Sunday from 17:00. The kitchen closes when the day's manifest is exhausted — earlier on quieter landings.
Because the ocean changes. We cook only what landed that morning, so the manifest is rewritten by hand each day. No dish is guaranteed twice.
Tell us in your reservation notes. Because every plate is built fresh, we adapt within the day's catch wherever we can.
The Oceanaire
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