Departments / 05 of 14
Butcher & Ocean
Our butchery keeps the old disciplines: whole carcasses broken down on the block, lamb rested in Himalayan-salt chambers for twenty-eight patient days. The ocean counter is set by tide, not timetable — our buyer walks Sassoon Dock at half past four each morning, taking only what the day-boats landed before first light.
Signature Provisions
Sold by name.
A standing selection from the butcher & ocean ledger. Prices turn with the season; the standard does not. WhatsApp the counter to reserve today's picks.
Silver Pomfret, Day-Boat
Sassoon Dock, landed before first light₹1,950per kg, wholeFaroe Islands Salmon, Centre-Cut
Sea-pen raised, flown thrice weekly, never frozen₹2,250per 500 gWild Tiger Prawns, U-10
Uran creek boats, graded at the jetty₹2,650per kgFree-Range Kadaknath Chicken
Western Ghats smallholdings, 110-day birds₹1,150per bird, dressedCold-Smoked Salmon, Hand-Sliced
Cured in Colaba, smoked over beech and old oak₹1,250per 200 gMalvan Rock Lobster
Konkan coast, single-line day-boats₹4,400per kgHouse-Cured Streaky Bacon
Coorg-reared heritage pork, Tellicherry pepper cure₹950per 250 g
05 · Butcher & Ocean
What the tide gives at four, we sell by noon.— The Butcher & Ocean counter
Pantry Notes
From the buyer's ledger.
The Dawn Walk
Our fishmonger has kept the same berth-side handshake at Sassoon Dock since 1974, buying from named boats rather than the auction floor. On a thin tide the counter simply carries less — we would rather sell nothing than yesterday's catch.
Resting & Keeping
Keep seafood on its ice in the coldest shelf of the refrigerator and cook it the day it comes home. Dry-aged cuts want an hour out of the cold before they meet the pan, and a rest of half their cooking time after.
What to Pour
The Kadaknath's darker, gamier flesh stands up to a slow braise with Kashmiri saffron and an unapologetic spoon of ghee. Pomfret asks for restraint: gondhoraj lime butter from our dairy counter, melted over the fish as it leaves the grill.