Harbour supper in a red fish shed.
Chowder made twice a day, salt cod fish cakes fried in butter and fog rolling in off the harbour. Lunch and supper, Wednesday to Sunday.
The name
Salt cod once dried on racks where you sit.
For generations this stretch of waterfront was lined with fish flakes: long wooden racks where split, salted cod dried in the sea air before it shipped south. Our shed stood at the edge of one of those yards.
We kept the plank walls and the beams, hung lamps from the rafters and cook the way this town always has: plainly, generously, and a few steps from the water.
The menu
The board, most days
The fish comes off the boats at the wharf across the street, so the board changes at eleven with whatever landed. These four are on it nearly every day.
Haddock chowder
Haddock, sea scallops and mussels in a milk and cream base with no flour, and a warm buttermilk biscuit.
Lunch and supper$19bowl
Salt cod fish cakes
Two cakes of salt cod and potato, crisp at the edges, with baked beans and green tomato chow.
Lunch and supper$22plate
Pan-fried haddock
The morning's haddock in a cornmeal crust, new potatoes, butter-braised cabbage and lemon.
Supper only$29plate
Lobster roll
A quarter pound of claw and knuckle, a little mayonnaise, a toasted bun and hand-cut fries.
Lunch only$34
Tell us about allergies when you book. Most of the menu can be made without gluten.
Small-town silverware
- Waterfront chowder cook-off, first place2023 and 2024
- Fall fair fish cakes, judges' pick2022
- Church supper bake table, first to sell out2021
From the shed
Fog on the glass, chowder in the bowl
We came in soaked from a walk out to Blue Rocks and they sat us by the stove without asking. Best chowder I have had in thirty summers on this coast, and nobody rushed us out.
Colleen
Mahone Bay
The loft upstairs, for your own supper.
Rehearsal dinners, crew nights and big birthdays at one long table, with a set menu from $65 a head and the harbour out the big window.
Questions
Before you walk down the wharf
For supper, yes, and a few days ahead for Friday and Saturday. Lunch is mostly walk-in, and the six stools at the bar are never booked.
On the deck, yes, with a water bowl on the house. Inside, service dogs only.
Along the waterfront or on the streets up the hill, then walk down. There is no parking on the wharf itself.
Nearly. There is always one supper that is not, usually braised beef or a squash stew, and the biscuits come out of the oven all day.
We close from January to March to fix what the salt has broken. Gift cards bought over the holidays work from the first weekend in April.
Visit
Find the red shed with the lamp on
Book by phone or with the form below. We answer between lunch and supper.
Hours
- Wednesday–Sunday
- 11:30am–9pm