Landed on the New Zealand coast
Auckland, Wellington and Lyttelton land a different catch each morning. Fish, crayfish and mussels come off the boats, are iced on the wharf and packed the same hour.
Meet the portsThree packs from the grill
Jumbo Oysters on the Half Shell
$59.00
Small Eye Hairtail, Cut Sections
$37.00
Large Spanish Mackerel, Whole
$39.00
Large Swimming Crabs, Frozen Whole
$57.00
Marinated the coastal way
Lemon, olive oil, garlic and fresh herbs rubbed into the fish before it hits the coals. A little white wine rounds the smoke off at the finish.
Shop the marinade box
A wharf shed with a cold room
We started as one grill on the Auckland waterfront and kept the same two rules: buy off the boat that morning, and chill it before the ice melts. No long lists, no freezer archaeology.
Read the storyWhy the grill house
New Zealand Catch
Lemon Marinade
Manuka Smoke
Quick Chill
Grilled whole fish, lemon and herb salsa.
From the charcoal grill
Straight Off The Grill
Whole fish split open over manuka charcoal, brushed with lemon and olive oil, served with a herb salsa and a bowl of hot shellfish broth.
- Grilled snapper, lemon and sea salt Serves 2
- Crayfish, garlic butter Serves 2
- Green-lipped mussels, white wine Serves 1
What we sell
Six Species We Carry
Everything on the list comes out of New Zealand water: snapper and kingfish from the north, blue cod and crayfish from the south, green-lipped mussels and paua from the rock.
- Snapper Hauraki Gulf, North Island
- Kingfish Northland and the Bay of Islands
- Blue cod Marlborough Sounds, South Island
- Green-lipped mussel Marlborough Sounds farms
- Crayfish Stewart Island and Fiordland
- Paua Kaikoura and the Chatham Rise
Where it lands
Three Ports, One Coastline
Our fish comes off three working ports around New Zealand. Each one lands a different catch, and each one is packed and chilled the same day it comes aboard.
- Auckland Snapper and kingfish, landed at dawn
- Wellington Blue cod and crayfish from the Cook Strait
- Lyttelton Mussels and paua from the Canterbury coast
Illustrated New Zealand coastline: Auckland, Wellington and Lyttelton.
Three ways to serve
Three Ways To Serve
-
Wild Golden Yellow Croaker
$44.00
Split over manuka charcoal, brushed with lemon and olive oil.
- Serves
- 2
- Heat
- Mild
- Time
- 25 min
-
Boneless Snakehead Fillets
$43.00
Clear broth with mussels, white wine and a squeeze of lemon.
- Serves
- 2
- Heat
- Hot
- Time
- 20 min
-
Large Swimming Crabs, Frozen Whole
$57.00
Crayfish and fish in a white wine cream sauce with parsley.
- Serves
- 3
- Heat
- Medium
- Time
- 30 min
