Trawlers

George's position between the Outeniqua Mountains and the Indian Ocean means seafood isn't just a menu choice — it's what the local catch actually allows, and Trawlers works with that reality. The restaurant sources fish that's been landed on the coast nearby, which shapes what's fresh on any given day. Preparation matters in seafood: overcooking ruins it, cold storage matters, timing from boat to plate changes everything. That proximity to supply affects pricing too — the seasonal nature of catches means menus shift, and what's abundant in one month costs more the next. Trawlers operates within those natural constraints, not against them, which is why understanding the local fishery patterns helps explain what you'll find on the plate and why a restaurant's reliability with seafood depends partly on respecting those cycles.