Beach cafe fishmonger · Aotearoa

Deep water. Clean plates.

Line-caught and cold-chain packed the same day. Every listing names the region, the method and the best way to cook it.

Shop the range Chef's selection

Fish and chips with grilled prawns at a beach cafe table

Landed this week

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

This week's catch

On the ice right now

All seafood

Seafood

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Shop by water

Three ways in

Start with the species you already love, or the region you want to taste. Everything else follows.

01 Sliced to order

Sashimi & Raw Bar

Tuna, salmon and scallops at sashimi grade, cut at the counter the morning they ship.

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02 On the half shell

Shellfish & Molluscs

Green mussels, razor clams and scallops in the shell, purged and packed on ice.

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03 Alive on arrival

Live Catch

Mud crab, live scallops and whole squid, landed and handed over still moving.

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Why people stay

Built around the cold chain

Every choice we make is about keeping the first hour of freshness intact.

Iced, never frozen twice

Slurry ice on the deck, vacuum sealed on shore. Nothing is thawed and refrozen to buy time.

Shop live catch

Cut the morning it ships

Portioned to order, not pulled from a pre-cut tray that has been sitting since Monday.

Shop the raw bar

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

Jumbo razor clam meat plated on the counter

Today's plate

Beach cafe

Eat in the sun, straight off the ice.

Three cafe favourites from our beachside counter — plated simply, priced plainly, and ready the moment the tide turns.

Beer-battered fish & chipsHoki, hand-cut chips, lemon wedge $18
Grilled seafood platterPrawns, mussels, market fish, herb butter $32
Sashimi of the dayTuna or salmon, soy, wasabi, pickled ginger $24

See the cafe menu

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.

01

Iced on deck
Slurry ice goes on within minutes of landing, so the flesh never sits warm.
02

Cut to order
Fillets are portioned the morning they ship, never pre-cut and held.
03

Sealed and chilled
Vacuum sealed with a region card naming the boat and the landing date.
04

Tracked to the door
Every box carries a cold-chain check and a live tracking link.