Seasonal seafood and wood-fired share plates, a few steps from the sand. Open for lunch and dinner, seven days.
Saltline started with a simple idea: the best seafood doesn't travel far. We work with local boats and growers, write the menu around what's landed that day, and cook it simply over flame.
The result is a room that feels like the coast itself — unhurried, sun-worn, and generous. Pull up a chair, order for the table, and stay a while.
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