It may not be on the waterfront, but this alleyway restaurant has been delivering a tide of innovative seafood dishes since opening in early 2025. Slippery ribbons of calamari – smoke-kissed by the hibachi grill – are served over textural shiitake XO and eat like noodles.

Mussels from nearby Portarlington swim in a rich mushroom broth that conceals the true treasure: a chawanmushi custard with delightful wobble. The hibachi also sears John dory, its crisp skin offset by tangy caper-chive salsa, while toasty beurre noisette pools beneath.

Lean into the food’s east Asian skew with sake and Japanese craft beer. It’s a big side-step for the team behind local toastie hot spot Brown Deli. But with chef Jack Lee (ex-Hentley Farm, South Australia) at the pass, it’s easy to see where The Raw’s polish comes from.

Must-order: Mussels with mushroom broth and chawanmushi. It’s a dish you’d be hard-pressed to find anywhere else in town.

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