The family has been operating in the street since 1953 and while some offerings are cannot-be-moved menu favourites, there is a broad range of options. Begin with oysters (yes there’s Kilpatrick but also NSW rocks and Tasmanian Pacifics with lemon and mignonette dressing), crumbed prawns for old times’ sake or a vibrantly fresh Mooloolaba ocean king prawn cocktail.

Similarly there is the choice of crumbed or grilled Hervey Bay scallops. Five types of fish including say, flathead or coral trout can be crumbed, battered or grilled. Grilled goldband snapper in lemon caper butter is recommended. Fat, hand-cut chips with aioli and perfectly cooked greens are among the sides options.

Seafood bouillabaisse, Singapore chilli Moreton Bay bugs, a barbecued seafood selection and live crayfish and mud crabs are also on offer. An Angus eye fillet and pumpkin orecchiette will rescue any fish-out-of-water diners.

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