The Chef's Counter

Wild-caught shellfish and fish, frozen within hours of landing and sent overnight to your door.

Shop the counter

Today's Catch

Six plates from the counter
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    ✳Michelin Recommended
    Sustainably Sourced
    Frozen at Sea
    Overnight Chilled

    Precision Sourcing

    Every catch is chosen at the dock, graded by hand and frozen at the source. What reaches your kitchen is the same fish the boat landed.

    See the range

    Reviews

    Excellent 4.8 / 5

    • Giant Tiger Prawns

      Split down the back and grilled for two minutes a side. Sweet, snapping and nothing like the frozen prawns from a supermarket.

      Linda C., Verified Buyer

    • Skin-On Salmon Fillet

      Arrived brick cold and firm. Seared skin side down and it crackled like it had never seen a freezer.

      Kelley D., Verified Buyer

    • Whole Abalone

      Sliced thin and seared in butter. Clean, sweet and tender right through — worth every dollar.

      Ronnie T., Verified Buyer

      The Chef's Cut

      Cut thick enough to sear and clean enough to serve raw. This is the fish our chef would put on the pass.

      Chef's picks

      The Collections

        Chef's Selection

        Signature

        Chef's Selection

        Three plates our chef would order himself — chosen for texture, cut and how they behave under heat.

        Giant Tiger Prawns, Grilled

        $33.90

        Split down the back, brushed with butter and charred for two minutes a side. Sweet, firm, still translucent at the centre.

        Salmon Fillet, Skin On

        $29.90

        Pressed into a cold pan and brought up slowly, skin side down, until it crackles. No oil needed.

        Whole Abalone, Sliced

        $44.90

        Shaved thin, seared in foaming butter for thirty seconds and finished with sea salt.