Named after the stainless steel vessels in which much of the fish and shellfish will be served, Bucket is billed as a mid-priced restaurant that’s “all about sustainably sourced, superb quality seafood, made for sharing and served simply, without excessive ceremony”.
Buckets of mussels will be offered with a choice of four sauces: coconut chilli, lobster brandy, pancetta and tomato or classic white wine. Other buckets include fried whitebait, and calamari. Other options include crayfish burger, seafood spaghetti, salads and raw and cured seafood dishes.
The restaurant has been designed by Godik Hayward’s mother Patsy Godik, who previously oversaw Gaucho’s design.
It’s is hoped that the ambience will be buzzy and upbeat, with the design reminiscent of a “weatherworn yet rustically luxurious beach club, offering a warm and relaxed hideaway for all seasons”.
It will seat 78 in total, including seats at the bar and high tables at the pass looking onto the open kitchen. “There won’t be a fishing net or anchor in sight. We want our guests to relax in a laid-back, do-as-you-like environment, as if they were enjoying their meal barefoot on the beach,” says Godik.
There is also a dedicated area for ordering and collecting takeaway, which the founders say will be an important element of the offering.