Iced, never frozen twice
Slurry ice on the deck, vacuum sealed on shore. Nothing is thawed and refrozen to buy time.
Shop live & freshSeafood bistro · Aotearoa
Scallops, seared after dark.
A dark little seafood bar built on the cold chain. Scallops, oysters and chef's cuts, landed today and packed the same hour.
Tonight's service
48 hrs
From landing to packing
7 regions
Named on every listing
0 guesswork
Cooking notes in every box
Same-day cold chainRegion namedRecipes includedShipped from NZ
Tonight's menuChef's table
Three courses, one sitting.
A short seafood tasting menu, cooked in front of you and served after dark. Book the bench, not a timer.
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Black tiger prawns
$27.99Split, brushed with garlic butter and grilled over the coals.
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Rushan jumbo oysters
$27.99Half shell on crushed ice, mignonette and rye crisp.
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Atlantic cod loin
$15.99Pan-seared, brown butter, lemon and sea salt.
Shop by water
Three ways in
Start with the collection you already cook from, or the species you want on the table tonight.
Why people stay
Built around the cold chain
Every choice we make is about keeping the first hour of freshness intact.
Cut the morning it ships
Portioned to order, not pulled from a pre-cut tray that has been sitting since Monday.
Shop premium fish
From the deck
Straight off the boat
Every listing names the region, the boat and the day it landed.
48 hrs
Landing to packing
7 regions
Named on every listing
Cold chain, explained
From the boat to your bench in four moves.
No mystery ice, no re-frozen stock. Here is exactly what happens between the deck and your door.
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01
Iced on deck
Slurry ice goes on within minutes of landing, so the flesh never sits warm.
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02
Cut to order
Fillets are portioned the morning they ship, never pre-cut and held.
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03
Sealed and chilled
Vacuum sealed with a region card naming the boat and the landing date.
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04
Tracked to the door
Every box carries a cold-chain check and a live tracking link.
Straight from the bench
What people actually say
4.9 average from 318 verified orders.
The cod arrived colder than my fridge. Cooked it that night and it was perfect.
I finally know which region my mussels came from. That alone sold me.
The packing notes told me exactly how long to steam them. No guesswork.
Friday dispatch list
Know what lands before it sells out.
One email a week: what came off the boats, what is on special, and a recipe worth cooking.
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