But the menu does not list fish exclusively and the chef refers to his cooking as coastal cuisine. Iced shellfish indulgence, a mountain of oysters, shrimp, cockles, crayfish, periwinkles, crab claws and clams with a tangy dipping sauce is meant to be shared. Squab confit tortellini with corn salad and fig compote are sublime. Roasted sablefish, an unusual fish that is rarely served, is juicy and full of flavor. The kitchen produces stellar grilled squab, which are moist and tender.
Desserts are completely original and the unusual pairings of ingredients work well.
Mixed berry hazelnut financier with corn ice cream and spiced compote is a winner. Other surprising ingredients that are used in the sweets to enhance flavor are black pepper and balsamic vinegar. To match the food, the restaurant s design is a fantasy of underwater whimsy. Jellyfish- shaped frosted glass fixtures with colorful tentacles are suspended overhead. Portholes, paintings of the wharf, starfish and marble-tiled fish set in the floor also add to the amusing ambiance.