A short board and a long cider list

Three suppliers do most of the work: the co-op on the river, a macadamia grower up the range and a market garden on the same road.

The board runs to six dishes and changes two or three times a week. If the boats stayed in, the fish comes off and something else goes on.

Everything is cooked when you order it. On a busy Saturday that means twenty minutes, which we would rather tell you now than later.