Premium seafood, chef prepared

Chef-led seafood for elegant tables

Prepared, plated and ready to serve: a seafood counter for dinners that deserve candlelight.

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Chef's pick
Oysters plated on ice at a candlelit table
Half Shell Oysters $38.90
  • 24H Chilled dispatch
  • 100% Traceable selection
  • 0–4°C Protected journey
  • 5 STAR Restaurant quality
Shop by course

Three ways into the table

Start with the shape of the meal: a whole fish to carve, a fillet to sear, or a tray of shellfish passed around the room.

Whole red rockfish on crushed ice with lemon halves
01

Whole Fish

Whole and cleaned, ready for the oven or the grill
Raw squid tentacles arranged on a plate over ice
02

Fillets & Cuts

Portioned for a fast, elegant dinner
Steamed mussels arranged in a ring with garlic and parsley
03

Shellfish

Oysters, mussels and langoustines on ice
Scampi langoustines served on ice with dipping sauce
Just landed

The platter worth planning the evening around

Langoustines split and grilled over high heat, finished with butter and lemon — plated at the counter, ready for your table.

  • Chef prepared
  • Restaurant quality
  • Heat and serve
Discover the selection
From the counter

Tonight's selection

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Plating inspiration

How we serve it

Three plates from the counter — each one built around a single piece of seafood and a dark, glossy finish.

Hand holding raw cod fish tails with grey skin and white flesh 01
20 minute supper

Glazed cod tails

Soy, ginger and spring onion — a dark, glossy finish that needs nothing else.

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Steamed mussels arranged in a ring with garlic and parsley 02
Weekend table

Mussels in white wine

A wide bowl, a shallow broth and plenty of bread for the table.

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Braised mackerel pieces with chili and spring onion 03
Slow evening

Braised mackerel

Caramelised edges, a chilli-warm glaze and a sharp squeeze of lime.

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Oysters plated on ice at a candlelit table Scampi langoustines served on ice with dipping sauce Hand holding raw cod fish tails with grey skin and white flesh
From the market counter
Chef's platter

The platter we build first

Three pieces, chosen for balance: something raw, something warm with butter, something slow-glazed. Priced as served at the counter.

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Craft, not convenience

Good food starts long before the kitchen

We make the journey visible: thoughtful sourcing, careful handling and dependable cold delivery, so the only thing left to think about is the plate.

  1. 01
    At the source

    Selected at source

    Chosen from trusted fisheries and farms with quality in mind from the beginning.

  2. 02
    Protected freshness

    Temperature protected

    Rapidly chilled or frozen and handled through a controlled cold-chain journey.

  3. 03
    The final journey

    Ready for your table

    Securely packed with clear storage guidance, so plating stays simple and rewarding.

Good to know

Before it reaches your table

Clear answers about delivery, reheating and storage.

01 How is the seafood delivered?

Orders travel in insulated, chilled packaging with cold packs, and are dispatched within 24 hours of packing.

02 How do I reheat a prepared dish?

Warm gently: a low oven or a covered pan, adding butter or a splash of stock so the flesh stays moist. Heat until just warm through.

03 How should I store it at home?

Refrigerate on arrival and cook or freeze within the window printed on the pack. Keep shellfish well drained and covered.