Local caught fish and shellfish are the draw at this all-day Britomart restaurant, which comes with an appealing waterfront backdrop. Inside, the brick-lined space is warmly lit, its chandelier shimmering like the scales of a kingfish. The wood fire in the open kitchen adds to the atmosphere. Mills Bay green-lipped mussels with 'nduja is one of the standout dishes; yellowbelly flounder, sourced from Kaipara Harbour, is also popular and expertly matched with the flavours of Algérienne sauce.