Fleurs Place

“Our ideal world is one where all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet. Our passion is the relationship between the people and the food, and educating people on the merits of a circular-based food economy. Passing on the belief to people that they can achieve it too. We seek to create a culinary economy that is unique to this place and its history.”

Seafood chowder with freshly caught fish, mussels, littleneck clams, and queen scallops in a home-made fish broth; fresh fish served whole or filleted; and kai moana platter with smoked fishes, shellfish, pickled and raw delicacies, eel, mussels, fresh catch, escabeche, and sauces in paua shells.

Fleur is a pioneer among restaurateurs, treasured as a national legend for her feisty position of against-all-odds gaining a fishing quota to enable direct access to the fishermen’s catch off the boats operating from the wharf next to her restaurant in Moeraki. Not surprisingly, this fish restaurant is the one that folk dream about ever discovering. An organically constructed, almost fairytale-like wooden building surrounded on three sides by the water’s edge, serving an array of the freshest fish imaginable.

“Fleur Sullivan is great. She gets everyone doing stuff. I’d heard about the place for years and we had a fun night there. It’s such a great place.”

– Rick Stein, MiNDFOOD Magazine