Licensed: Licensed & BYO (wine only)
Each morning head chef Todd Richardson goes out looking for the best seafood from local fisherman, which becomes the trawler platter of the day. On the plate, you'll find things like barbecued prawns, house cured salmon and tender squid. A simple, charming restaurant that's a cut above the rest, the restaurant can hold up to 65 people for a sit down function with gorgeous views.
Source: Best Restaurants of Australia