Renowned as a dining destination, the Fins philosophy has always centered around a commitment to organic produce and the very best local, line caught fish and seafood.
Since 1996 Fins has continued, year after year, to achieve the coveted ‘Chef’s Hat’ award.
Fins owner and celebrity chef Steven Snow this year celebrated his proudest achievement to date by winning the ‘Most Sustainable Seafood Restaurant 2015’ in the Sydney Morning Herald Good Food Guide.
At Fins we cook food in an innovative and nutritious manner. To achieve this we use fresh local herbs (often from “Snowie’s” home), spices, wines and pastes.
Our seafood is fresh and local. Whenever possible our fish is line-caught.
Fins cuisine is not traditional, but rather my interpretation of the best flavours and cooking methods discovered during Steve’s Australian and overseas travels. As all food is cooked to order, at times you may experience a delay for which we apologise. So relax and enjoy yourself. Our wine list has been compiled to enhance the menu.
Our philosophy is that sure, Fins is a restaurant, but really you are a guest in our home. Happy dining!
MondayOyster Bar 4-6pm
TuesdayOyster Bar 4-6pm
Wednesday5pm - Late, Oyster Bar 4-6pm
Thursday5pm - Late, Oyster Bar 4-6pm
FridayLUNCH - 12.30pm - 3pm DINNER - 5pm - Late
SaturdayLUNCH - 12.30pm - 3pm DINNER - 5pm - Late
SundayOyster Bar 4-6pm
Note: We operate on Daylight Savings times.
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