Iced at the bar
Slurry ice on the deck, vacuum sealed on shore. Nothing is thawed and refrozen to buy time.
Asian fusion · Aotearoa
Deep water. Exotic table.
Cold-chain seafood, spiced at the fusion bar. Chilli, citrus and charcoal — landed today, plated tonight.
Tonight's hot pot
48 hrs
From landing to packing
7 regions
Named on every listing
0 guesswork
Cooking notes in every box
Same-day cold chainRegion namedRecipes includedShipped from NZ
Three ways to eat
Hot pot, grill, raw
Pick the table you are setting: broth, charcoal or ice. Everything else follows.
The fusion bar
Three plates, one table
Chilli, citrus and charcoal meet cold-chain seafood. Built to share, priced by the plate.
Tonight at the barWhy the bar works
Built around the cold chain
Every choice we make is about keeping the first hour of freshness intact.
Cut the morning it ships
Portioned to order, not pulled from a pre-cut tray that has been sitting since Monday.
From the dock
Straight off the boat
Every listing names the region, the boat and the day it landed.
48 hrs
Landing to packing
7 regions
Named on every listing
Cold chain, explained
From the boat to your bench in four moves.
No mystery ice, no re-frozen stock. Here is exactly what happens between the deck and your door.
-
01
Iced on deck
Slurry ice goes on within minutes of landing, so the flesh never sits warm.
-
02
Cut to order
Fillets are portioned the morning they ship, never pre-cut and held.
-
03
Sealed and chilled
Vacuum sealed with a region card naming the boat and the landing date.
-
04
Tracked to the door
Every box carries a cold-chain check and a live tracking link.
Straight from the bar
What people actually say
4.9 average from 318 verified orders.
The chilli clams arrived colder than my fridge. Straight into the pot and it was perfect.
I finally know which region my mussels came from. That alone sold me.
The spice notes told me exactly how hot the cuttlefish would be. No guesswork.
Fusion bar dispatch
Know what lands before it sells out.
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