Line-Caught Amberjack Crudo
Thinly sliced amberjack dressed in smoked olive oil, preserved lemon, and a scattering of volcanic salt.
The Ice
Clean, sharp, and intensely fresh. Our raw preparations rely on the integrity of the catch, seasoned simply with sea salt, citrus, and cold-pressed oils before the fire is even lit.
Smoked Scallop Tartare
Hand-diced diver scallops chilled over applewood smoke, folded with crisp sea beans and white soy.
Charred Half-Shell Oysters
A dozen coastal oysters served raw with a fierce ember-charred jalapeño mignonette.
Chilled Prawn Carabineros
Deep ocean prawns, poached gently and submerged in ice, accompanied by a charred tomato aioli.
The Hearth
Fish, flame, and bright flavour.
Our centerpieces are roasted over mature hardwood coals. The intense heat blisters the skin, locking in moisture and imparting a deep, resonant smokiness to the delicate seafood within.
Whole Hearth-Roasted Turbot
Cooked slowly in a bespoke iron cage over low embers, basted in roasted garlic butter and finished with fresh thyme. Served whole for the table.
Ember-Baked King Prawns
Split and kissed by high flames, swimming in a rich broth of smoked chili oil and burnt scallions.
Seared Yellowfin Collar
The richest cut, heavily charred on the outside to yield a melting, buttery interior. Glazed with a dark tamarind reduction.
Wood-Fired Grouper Filet
Thick-cut grouper roasted directly on aromatic wood planks, accompanied by a bright fennel and citrus salad to cut through the smoke.