A former fish and chip shop, this sustainable seafood restaurant and wine bar run by mother-and-son duo Jennifer Roberts and Jack Magin still sells fish burgers and battered hoki and chips from its takeaway window. But that’s not all. You can also get a lobster club sandwich stacked with a hash brown and a blistery XO prawn pancake, the dark, savoury seafood sauce made in-house by head chef Vincentius Rudy Widjaja.

The beach is close by, but Scottie’s outdoor area – complete with fairy lights and garden furniture – is hard to beat, especially when you can order a sweet-tart yuzu margarita on the side. In the evening, Campari-cured trout and lobster tortellini are served by candlelight.