The Bay House
This restaurant is almost on the beach, with rocky inshore islands and breaking surf filling the landscape. Once a private holiday house, it has been a restaurant off and on for some 12 years. The brunch/lunch menu is not large but delivers good options ranging from calamari salad to a hearty seafood chowder. The menu for evening diners is similarily compact, with a good variety. The focus is on produce grown (or raised) in the neighborhood: berry fruits, culinary herbs, venison, lamb, beef, and, perhaps most important, fresh fish. At The Bay House the fish dish of the day might feature turbot or hoki (from the southern seas) or John Dory, gurnard, rig, or snapper landed by smaller local boats. Shellfish might include Marlborough mussels, Nelson’s scallops, or farmed oysters. Threads of seasonality ripple through the dessert menu as well; should crème brûlée with rhubarb compote show up on the menu, we recommend ordering it.
This restaurant is almost on the beach, with rocky inshore islands and breaking surf filling the landscape. Once a private holiday house, it has been a restaurant off and on for some 12 years. The brunch/lunch menu is not large but delivers good options ranging from calamari salad to a hearty seafood chowder. The menu for evening diners is similarily compact, with a good variety. The focus is on produce grown (or raised) in the neighborhood: berry fruits, culinary herbs, venison, lamb, beef, and, perhaps most important, fresh fish. At The Bay House the fish dish of the day might feature turbot or hoki (from the southern seas) or John Dory, gurnard, rig, or snapper landed by smaller local boats. Shellfish might include Marlborough mussels, Nelson’s scallops, or farmed oysters. Threads of seasonality ripple through the dessert menu as well; should crème brûlée with rhubarb compote show up on the menu, we recommend ordering it.
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