Angler

Excellent very fresh seafood prepared and presented in interesting ways. Love the ethos behind the place of sustainability and supporting local industries. Always a treat to eat here.

We had the trust the chef menu (3 courses) and it was fantastic. The food was very fresh and wonderfully seasoned. The Angler is not a huge restaurant and it would be best to book your table in advance. We felt very well looked after and the food warrants a return visit soon. Easy parking in the main street or in the car park behind the restaurant.

Love this place. Emma did an excellent "Trust the Chef" menu for us. Everything so fresh and tasty and great contrast between the different courses. None of us could pick a favourite course between the freshly shucked oysters, dry aged salmon sashimi, tasmanian scallops with housemade XO sauce and wood fired dry aged mulloway with bone marrow and truffle sauce.

Outstanding experience! Food was amazing and staff lovely. We would definitely recommend especially if you are a seafood fan.

We had the Chef’s Choice degustation. It was extraordinarily good, with uniquely amazing flavours that just “worked”. We have had other degustations in high end restaurants so to experience the same quality in this unassuming little spot was a delightful surprise. From the pickled mussels, candied nuts and warm olives starters, to the kingfish ceviche on some kind of light as air fish cracker, snapper sashimi with finger lime, crayfish in Jerusalem artichoke broth, prawns in warm polenta, dry aged flathead in a bisque that made me want to lick the plate, nannygai in a chunky xo sauce that we could have eaten on its own by the spoonful… it was an exceptional meal. The oysters were the best I have ever tasted. My husband, who has refused to eat mussels in more than 4 decades, tentatively tasted then polished off every one. Astonishing! And the dessert, oh my god. I’m not sure exactly what it was, icecream with a smooth milk caramel? scattered with sweet, crunchy caramelised fish scales which sounds disgusting but again it tasted fantastic in the way as salted caramel is fantastic. Apparently the chef interned with Heston Blumenthal so maybe that’s an influence of the perfect balance of surprising combinations, or perhaps it’s the chef himself but either way this degustation is one we will never forget. Highly recommended.