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Open Thurs-Sun 11am-6pm

We're a seafood restaurant that's open during these times as a seasonal market with prepared foods, fresh fish, meats and produce, wines, spirits, and everything else to bring Cervo’s into your kitchens this winter and spring.

We hope to see you soon. Thank you all!

a row of wine glasses on a table

a building with a store on the corner of a street



You’re Making Piri Piri Chicken

This is a whole bird is fully seasoned in the style of our classic dish. It should be cooked the day of pick up or the day after. It’s technically good to hold in your fridge for the next four or so days, but it will start to over cure from the marinade.

So you’re ready to cook. Pull the bird out of the fridge an hour before roasting to temper. 400 degree oven. Cook breast side up in a roasting pan, dutch oven, cast iron, saute pan, whatever you got. Pour a little olive oil on top of the bird. Add the accompanying piri piri sauce to the bottom of the pan.  

Cook for 45 minutes to an hour uncovered, basting every 15 minutes. If it still needs color, then turn your oven up to 500 and cook for another 10. Remove from the oven, rest the bird about 20 minutes. Take a picture and tag us, we’d love to see it. Eat with pleasure and in good health.

You’re Making Head-On Prawns

These prawns are marinated and should be cooked the day of pick up or the day after.

Turn on your broiler. Spread the prawns out in a roasting pan, ceramic, pyrex whatever you got, and pour the rest of the bag contents all over them. Splash in a little white wine or sherry and pop them in the oven. Cook for 5-10 minutes until they start to curl up and their color changes to orange. Finish with a squeeze of lemon. These are peel 'n' eat. Get in there.