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Is there a better name than “The Salty Mangrove” for a fibro-clad bolthole surrounded by high tides and old-growth forest?

Helmed by chef-at-large David Moyle, old Salty is all things to many people – a quick-stop spot for coffee and flaky Greek-style weed pie full of spinach, dandelion and chicory; a post-surf salad starring nubs of snapper wrapped in vine leaves; afternoon snack sessions featuring oysters, grilled eggplant and taramasalata with a liberal dose of salted mullet roe.

Flatbread – pillow-soft on one side, crisp on the other – is on hand for all your tarama dipping needs. Keeping with a vaguely Greek theme, the bread also swaddles a kofta-ish lamb and buckwheat sausage, dolled up with marinated peppers, labne and a thicket of mint.

Team it with a glass of sangiovese, or a party-starting mezcal sunrise. This is the kind of easy-going holiday food that can easily lead to a three-hour lunch.