Kitchens
Catch-led menus, harbour hours.
We cook what the basin brings in and what the chandlery stores well: salt cod, kelp butter, rye from the mill two canals north. Two kitchens serve different hungers — one sit-down, one standing at the counter with a bouillabaisse cup.
Full service · reservations
The Gaff
Named for the aft kitchen on a working drifter, The Gaff occupies the ground floor with beam ceilings and porthole windows toward the pier. Dinner is two sittings: 19:00 and 21:15. Lunch Friday through Sunday only, 12:30 – 14:00.
Current anchors
- Smoked mackerel, rye croutons, pickled samphire — starter
- Pot-roast halibut with fennel and saffron broth — main
- Harbour apple tart with bay-leaf custard — dessert
- Ship biscuit and aged cheddar for the 21:15 sitting
Wine list skews coastal: albariño, muscadet sur lie, one bold syrah for winter squalls. Non-alcoholic pairings include kelp tonic and roasted barley tea.
Counter · walk-in
Quay Provisions
Morning counter open from 07:30. No reservations — you stand at the zinc top, read the chalk board, and eat before the ferry horn at 08:45.
| Item | Served |
|---|
| Harbour breakfast plate (egg, kipper, rye) | 07:30 – 10:30 |
| Bouillabaisse cup with rouille toast | 11:00 – 15:00 |
| Chandlery cheese board | 14:00 – 17:00 |
| Night porter soup (rotating) | 22:00 – 00:30 |
Dietary notes
We mark allergens on every board. Gluten-free rye is available with twenty-four hours' notice. Vegan mains rotate with the tide — ask guest services for the week's plant ledger.
In-room dining: Fog Signal Suite and Tide Chart Room may order from The Gaff menu until 22:00. Tray charge $12; service within forty-five minutes when kitchen volume allows.
Questions about ingredients or a private table for six? Call +1 (702) 555-0929 or Email guest services.