Long famed for its locally caught crayfish, there’s nowhere better in Kaikoura to devour pristine piscine catches than this low-key spot. The emphasis here is on the food over the slightly dated decor and it’s a pact that pays off with the menu running a comprehensive gauntlet from sautéed local abalone (known as Paua) to Marlborough green shell mussels to an utterly extraordinary seafood platter containing salmon mousse, mussel fritters and calamari.

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