A cosy atmosphere radiates from the rustic mezzanine area inside, while the expansive outdoor deck is the perfect place to watch the coal ships come in. Fresh Coffin Bay oysters are a favourite, served natural, Kilpatrick, with lime and lemongrass, smoked salmon and asparagus cream or bloody mary style. Tapas to share is popular: seared half-shell scallops with tomato concasse, chives and lemon dressing, grilled king prawns with herb chimichurri, and pork belly with braised red cabbage and jus. A grain-fed scotch fillet char grilled with thyme and garlic roasted chats is cooked to perfection,while the crisp-skinned barramundi with herb butter, chips and salad is delightful.