If there’s a better Mexican restaurant for wild-caught fish in NSW, then we don’t know about it. Co-owner Josh Lewis has a commercial fishing licence which means the chef both catches and cooks the restaurant’s haul, pulling out in-season bonito, pearl perch and long-tail tuna from local waters. Kingfish might come ceviche-style on a crunchy deep-fried tostada with salsa matcha, lime and coriander.

Snapper stars in a sweet potato empanada, while battered bar rock-cod might headline a taco with roasted garlic salsa. Prawns and oysters are sourced from local trawlers at Yamba or Ballina, and the pork (perhaps confit) and lamb (slow-cooked over coals) come directly from the farmer.

The bright, punchy food is matched by top-shelf mezcal, mocktails and more, all delivered by staff with genuine workplace camaraderie. The whole experience feels a lot like dining at someone’s house, with its low-key vibe, festoon lighting and beach-shack-chic decor.

Good to know: Takeaway is available if you want to create a little taco party on the beach.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.