Dry Dock

Running a restaurant near the harbour means working with what the boats bring in and building a kitchen around seasonality and tide. Dry Dock works within those constraints—the fish changes with what's swimmable, the specials reflect what came in that morning. Winter storms here complicate supply chains and force menu thinking that goes beyond standard prep. The kitchen has to be flexible enough to shift offerings when Atlantic swells affect catches, and experienced enough to know how to treat fish hours after landing. That's different from restaurants further inland where consistency comes from standardised sourcing. Here, consistency comes from skill in handling variables rather than controlling them.