Seared geoduck, citrus butter
$42Briefly seared, finished with citrus butter and flaked sea salt.
SEAFOOD FROM AOTEAROAAOTEAROA NEW ZEALAND
From New Zealand waters
A considered selection of New Zealand seafood, shaped by cool coastal waters and chosen for clean flavour, natural texture and dependable quality. Follow the story from growing region and preparation to temperature-controlled delivery.
NEW ZEALAND ORIGIN
Raised and harvested where the water leads.
New Zealand seafood begins with distinct coastal environments: sheltered harbours for live shellfish, cooler southern water for whole fish, and deep-water grounds for species such as geoduck and langoustine.
Each product page states the species, harvest region, whether it is farmed or wild-caught, the form in which it is supplied and the storage direction that applies to that item. Provenance stays specific rather than a broad country-of-origin claim.
NEW ZEALAND COASTAL WATERSCHEF'S COUNTER
Three plates worth crossing town for
A short counter menu that changes with the landing. Each plate is built around one species, cooked plainly and finished with something bright.
Langoustine, sea salt
$38Split and grilled, dressed with olive oil, lemon and flaky salt.
Aged turbot, brown butter
$46Dry-aged on the bone, pan-seared until crisp, finished with capers and lemon.
FROM THE WATER
New Zealand signatures
THE MARKET EDIT
Selected today
THE COLD JOURNEY
Temperature protected, from dispatch to delivery.
01
Condition and temperature checked
Before packing, the product, seal and label are checked and the required chilled or frozen condition is confirmed. Records should be kept wherever the food control process requires them.
02
Chilled at 5°C or below
Seafood that requires refrigeration is kept at 5°C or below during transport unless its product specification requires a tighter range. Time outside temperature control is kept to a practical minimum.
03
Frozen remains frozen
Frozen seafood is held in a frozen state through storage and delivery. On arrival it should go directly into the freezer; typical household freezer guidance is −18°C or colder.
04
Insulated for the actual route
The insulated liner, cold packs or frozen media are selected around the product type, season, travel distance and expected delivery window, with sealed packs separated from loose meltwater.
Exact limits and shelf life depend on species, processing method and the product label. Product-specific storage and use-by directions always take priority; if a pack arrives damaged or unexpectedly warm, it should be assessed before use.
NEW ZEALAND TO YOUR TABLE
One journey, told image by image.
A region, not just a country
New Zealand seafood begins with distinct coastal environments. Sheltered harbours supply live shellfish such as whelk, clam and geoduck; cooler southern water and deeper grounds supply whole fish, flatfish, turbot and langoustine.
The useful detail belongs on the product: species, exact harvest region, whether it is farmed or wild-caught, and the form in which it is supplied.
Prepared for the product it is
Once harvested, seafood is graded and prepared according to species and product form. Live shellfish, whole fish and frozen cuts do not share the same process, so trimming, packing and storage instructions reflect the actual item.
Sealed packaging protects the seafood from handling and cross-contamination, while clear labelling connects the product to its batch, storage condition and use-by guidance.
Cold, sealed and ready to store
An insulated delivery box protects the order during the final route. Chilled and frozen packs are kept sealed and supported with appropriate cold media selected for the season and travel time.
At home, check that packaging is intact, read the product label, refrigerate chilled seafood promptly and return frozen seafood directly to the freezer. Thaw only according to the product directions.
SERVE IT SIMPLY
A method for each species.
The image, species and advice belong together: crisp heat for turbot, bright acidity for langoustine and a gentle steam for whelk and clam.
Seared turbot, brown butter
Dry the fillet, season lightly and sear in a hot pan until the edge is crisp; finish with browned butter, capers and lemon.
Langoustine, lemon and salt
Split and grill briefly, then dress with lemon, good olive oil and flaked salt so the sweetness stays clear.
Whelk, gently steamed
Steam briefly, cool just enough to handle and serve with a sharp vinegar dip; overcooking turns the meat firm.
≋SHOP THE COLLECTION ↗
AT YOUR TABLE
New Zealand seafood, simply served
From a named growing region to a clearly labelled pack, every detail should make the seafood easier to understand and more confident to prepare.
Choose the product for its species, origin and format, follow its individual storage directions, then keep the final cooking simple enough for the ingredient to remain the focus.