The less-is-more philosophy that made Emily's pop-up so successful will be served up in this restaurant on the sea wall, along with carefully chosen local foods, a restrained and straightforward seafood and plant-based menu, seaweed on the walls, and flowers on the tables. Together, these factors, according to Emily, "create a seemingly effortless sense of place and wellbeing."
With a focus on quality local suppliers, the story behind the food and providence of how it finds its way to the table, Emily's food turns locally-sourced ingredients into delicious rustic dishes that are deceptively simple. She hopes it will inspire people to try them at home.