Seafood, fire and a long view of the bay

A small coastal dining room in Port Melbourne. Ten tables, one hearth, and whatever the boats brought in this morning.

Dining room at dusk: wide, cool daylight

The kitchen

One hearth, no shortcuts

Chef Marin Okwuosa cooks almost everything over coals: whole fish, brassicas, bread. The menu is written each afternoon, after the market, and it stays short on purpose.

Come hungry and let us feed you, or order à la carte. Either way, dinner takes about two and a half hours.

Five course tasting, $145 Wine pairing, $95

This week's table

A taste of what's been on the board.

To begin

Hand-dived scallop, cured lemon, dill oil28

Smoked eel, cultured cream, rye24

Oysters from Coffin Bay, six32

From the coals

Line-caught snapper, sea herbs, buttermilk48

Dry-aged duck, quince, burnt honey52

Hearth cabbage, seaweed butter22

To finish

Salt caramel, brown butter ice cream18

Poached pear, bay leaf custard18

Cheese from Prom Country, three26

Reserve a table

Bookings open thirty days ahead. For parties of seven or more, write to us and we'll take care of it.

Date Guests