Bondi welcomed North Bondi Fish in December, a new casual restaurant and bar from Matt Moran and Peter Sullivan in the space of Maurice Terzini’s old North Bondi Italian Food. Steps from the water, it’s beachside dining at its finest. Grab a pew at the communal benches while you peruse a menu of light and fresh dishes, from yellowfin tuna ceviche top sweet potato scallops, a prawn roll or a dynamic take on fish fingers.
North Bondi Fish, 120 Ramsgate Avenue, North Bondi, (02) 9130 2155
Neil Perry’s cooking is simple, fresh and lets the produce shine, and this is no more evident than with the seafood at Rockpool. Late last year the Sydney restaurant packed up and moved to Bridge Street, a little closer to the CBD for the lunchtime rush. Starters include luxurious lobster, trout roe and tenax on a dashi chawan mushi kicks things off while mains might see prawn cakes with fragrant herbs, peanuts and aromatic prawn sauce.
Rockpool, 11 Bridge Street, Sydney, (02) 9252 1888
On unassuming Domain Road in South Yarra, Bacash is Melbourne’s seafood institution. Michael and Fiona Bacash have made a name for themselves with a swag of accolades, and we can see why. Start with the seared sea scallops, cauliflower puree, onion Bhaji, curry and lime dressing, and move to the Spaghetti marinara with prawns, scallops, mussels, fish and calamari in extra virgin olive oil with parsley and garlic.
Bacash, 175 Domain Road, South Yarra, (03) 9866 3566
Crown Casino never looked so good with the arrival of the vast and dark Atlantic restaurant space, brought to us by Donovan Cooke. Taking notes from the best wild and sustainable fish, dishes include Tasmanian crayfish tail roasted in brown butter and served with warm spring vegetable salad with tarragon. Also good is the olive oil confit Ora King Salmon served with almond puree, green zucchini, squash, pancetta and almond and vanilla foam. To top things off there is also an oyster bar inspired by New York’s Grand Central Station with a serious selection of oysters and champagnes by the glass.
The Atlantic, Crown Entertainment Complex , 8 Whiteman Street, Southbank, (03) 9698 8888
Down on the Barrack Street Jetty, with the water almost licking your toes, the view at Halo is worth the trip alone. But its local and fresh seafood is the real star of the show, with the chefs letting the natural flavours shine through. Expect grilled octopus with Mediterranean vegetables or crispy skinned salmon with soy and mirin.
Halo, A + Pier 1, Barrack Street Jetty, Perth, (08) 9325 4575
Jellyfish aim to source and serve eight to 14 varieties of fish each and every day. Sauces, sides and perfect accompaniments for the seafood are the chef’s main goal, learning the ins and outs of each species and what goes well with what. A main menu serving butter-poached lobster, grilled peaches, mint, crispy jamon and goats curd sits alongside an entire fish menu, which outlines the variety, its cooking method and the perfect side. Think swordfish, grilled and served with smoked tomato emulsion.
Jellyfish, Boardwalk Level, Riverside Centre 123 Eagle St, Brisbane, (07) 3220 2202
This award winning seafood restaurant is one of Canberra’s finest seafood venues. A range of oysters and oyster shooters start things off, like with a trio of salmon featuring Tasmanian salmon prepared gravlax, vodka and beetroot. Larger dishes include the linguine with tiger prawn tails, house made chorizo, cherry tomatoes, shallots, organic garlic, chilli and fresh basil.
Peppered Prawn, 98 Corinna St, Woden Town Centre, Canberra, (02) 6162 0122
In a fishing port like Robe, it makes sense that you can find some solid seafood offerings. Chef Adam Brooks is behind the pots and pans at Sails with a focus on seasonable produce and regional wines. Start with a lobster thermidor pie, topped with a nut and herb crumble, tarragon emulsion and apple salad, and move to the rare tuna nicoise salad with sauce gribiche.
Sails at Robe, 21 Victoria Street , Robe, (08) 8768 1954
Known for their seafood and their array of oysters, this historic boathouse on Blackwattle Bay is located in an historic converted boathouse on the Sydney Harbour’s Blackwattle Bay. Killer views of the water ensue. Head chef Colin Baker brings fresh produce to the plate with a focus on lesser-known species of fish. Oysters see Clair De Lune Bouton Rocks, Label Rouge Rocks and Coffin Bay Angasi. Mains include roasted New Zealand Hapuka served with prawn bisque, spelt and leek.
The Boathouse on Blackwattle Bay, 123 Ferry Road, Glebe NSW 2037, (02) 9518 9011
In a nutshell, Mosmans is stunning views and fresh seafood. Doesn’t get much better than that. Director Head Chef Paul Zammit is behind the pans of this one and they are serious about Sustainability, purchasing their seafood from Kalis Brothers. Lemon pepper salmon sashimi, ginger mayo, yuzu pickled cucumber, radish and mandrin is a light refreshing starter, while the Mosmans seafood platter serves up a little of it all, grilled fresh fish, tiger prawns, natural oysters, cuttlefish, Hervey Bay scallops, smoked salmon, chilled prawns, bugs with a side of beer salted chips, garden salad and dipping sauce.
Mosmans Restaurant, 15 Johnson Parade, Mosman Park, Perth, (08) 9383 3388.