Waterfront Warehouse Restaurant

Proudly serving east coast oysters. Fresh shucked and served on crushed ice with our house made accompaniments. Chef’s Daily Selection

Fresh shucked on the half shell, mild, briny ocean flavour, very tender meat, about 1 ½ inches wide

Old family recipe, served with Wentworth Valley maple whipped butter

romaine, herb roasted croutons, bacon bits, grated parmesan

Sweet & sour glazed, pickles, mayo on a brioche slider buns

Flash fried, cocktail sauce, sriracha mayo

Warm roasted root vegetables, goat cheese, mixed greens, apricot vinaigrette, spiced pumpkin seeds

Sizzling, bacon wrapped Digby scallops, cajun dusted

local seafood board with solomon gundy, smoked salmon, smoked mackerel tapenade, shrimp escabeche

With green tomato chow and scrunchions

An east coast tradition- maple glazed atlantic salmon, oven roasted on a cedar plank

Digby scallops, lemon-herb butter

Parmesan crusted haddock with garlic shrimp and tarragon velouté

Lobster fresh from our tanks & steamed to order, served with potato salad, coleslaw and melted butter

crispy fries, bacon, green onion, lobster, cheese curds, lobster-garlic cream sauce

tomato-fennel stew with haddock, tiger shrimp, scallops, littleneck clams, new potatoes

beer battered local haddock, bad a** piece of fish (you won't need a second one)

hearty & creamy with shrimp, scallops, haddock & salmon

warmed bun, loaded with lobster, mayo, celery

prosciutto & puff pastry wrapped petite tender, wild mushroom duxelles

manchurian pakora (cauliflower, chickpea, carrot, pepper, spring onion) fried and served with rice, vegetables and manchurian sweet & spicy soy reduction, wasabi chickpeas

Burnt onion BBQ sauce, corn bread, fries, slaw