Sailor's Catch at The Yacht Club is not your average fish pie. Tuki trout, raised with a true paddock-to-plate philosophy, meets premium seafood in a delicate white wine cream, lifted by Jean-Paul pinot gris and crafted to express genuine regional character. The pie is then finished with silky Newlyn mashed potatoes, bringing together land, water and winemaking into something unmistakably local and quietly refined.
Dine-in and takeaway I Pescetarian
