The six boats
Six day boats work the inner reef for our kitchen — out at dawn, back by midday, iced within minutes of the catch. Mick on the *Kalinda*, the Pham family on the *Sea Spray*, Jai's boat the *Reef Runner*. We know them by name because we've eaten what they catch, every service, for years.
Why direct matters
Cutting out the wholesaler isn't a marketing line — it's hours. Fish that hits our kitchen at 2pm and your plate at 7pm tastes different to fish that spent two days in a supply chain. It also means the boats get paid properly, which matters to us.
"You're not eating 'reef fish' — you're eating what the Kalinda pulled up this morning."
The menu footer
Every night's menu lists which boat caught what. It's a small thing — a line of type at the bottom — but it changes the meal. You're not eating 'reef fish', you're eating what the *Kalinda* pulled up this morning.
Eating the story
Ask your server which boat supplied your fish. They'll know — the kitchen tells the floor at briefing. If the answer makes you curious, the chef's counter tells the longer version.
Key takeaways
- Six day boats supply the kitchen directly
- Catch iced within minutes, plated within hours
- Boat names printed on each night's menu
- Season and size limits set the menu
The reef rule
We only buy what's in season and within size limits — the reef feeds us, so the reef sets the rules. When the boats say the trout aren't running, the menu says so too.
Taste the provenance
The signature menu is where the boats' work shows best. Book a window table and read the footer first.
Written by
Elise Moreau
Executive Chef
Elise buys direct from six day boats and puts their names on the menu every night.