Martin’s Seafood has been providing aquatic fare to some of Sydney’s most established and awarded restaurants for more than 30 years. Doyles and Tetsuya’s are just two of a long list of establishments serviced by the wholesalers. In March 2007 Martin’s opened Finefish restaurant. This face-of-Martin’s provides guests with a selection of market-fresh fare served in minimal, contemporary surroundings. The meals here are also devoid of the heftier bills delivered to your table post-meal at some of the big-name eateries supplied by the wholesaler - a definite bonus. Between the hours of dawn and dusk, diners at Finefish select dishes from the specialised lunch menu. The daytime choices fall into the lighter end of the serving-size spectrum when compared to their evening counterparts. Items such as salmon burgers and chowder feature as popular selections. Once the sun sets, the daytime choices are replaced with a more extensive night-time menu. Sydney rock oysters served Kilpatrick feature alongside barramundi on a bed of green lentils and topped with a salt cod-stuffed zucchini flower. By all accounts, the servers here are friendly and efficient.