Dive into Sensational Seafood at these 5 Chef-hatted Restaurants

From lobster to prawns, oysters and the freshest fish, seafood is showcased on restaurant menus around the country in a plethora of different ways.

Let’s continue on our culinary drive around the country and take a look at how these five Chef-hatted venues champion the bounty of the sea:

Pioneering fin-to-scale dining is what you’ll find on the menu at Chef-hatted Saint Peter on Underwood Street in Paddington. The brainchild of innovative Chef Josh Niland and wife Julie, this sustainable seafood restaurant has been at the forefront of fish butchery and dining in Australia for some time; alongside sibling venues The Fish Butchery and Petermen.

 

Renowned for using every part of the fish, Josh delivers not only art on the plate but also the palate, as seen in a seven-course daily changing tasting menu with dishes like hand line-caught coral trout, Spring vegetables, black garlic, macadamia and bone sauce; along with dry-aged big eye tuna Wellington with potato purée, black garlic and bone sauce.

Tantalise tastebuds with modern Japanese fare at Raku Dining on Bunda Street in Canberra. Combining the precision of Oriental cuisine with the vibrant energy of Mod Oz dining, Raku is all sleek lines, pale wood tables and stools, mixed with glossy tiles and floor-to-ceiling glass windows, to create a chic and trendy vibe.

 

Best described as art on a plate, be prepared for entrées like salmon tartare, with yuzu miso and a squid ink cracker, or scallop ceviche, white ponzu, plum and raspberry granita; move onto tempura soft-shell crab with potato starch and kimchi mayo, or Alaskan black cod, saikyo miso and pickled cauliflower. Those more adventurous opt for eel, tomato salsa, fennel and pickled mustard dressing.

Culinary traditions meet modern innovation in a symphony of flavours embodying the essence of authentic Japanese cuisine at Ippin Japanese Dining at West Village in West End. This Brisbane restaurant is renowned for curating a remarkable dining experience taking you on an immersive journey into the soul of Japanese gastronomy in elegant surrounds, where every dish tells a story of tradition, innovation and culinary excellence.

 

Start with fresh scallops served in the shell, topped with zesty yuzu kosho sauce and delicate ikura pearls, or salmon sashimi tacos with tomato salsa and avocado paste; then cast your net over mains such as tempura Moreton Bay bugs with a green salad and sesame dressing. Perhaps saikyo miso marinated Glacier 51 toothfish hits the mark, served with pickle and egg miso.

Take in scenic views of Lake Burley Griffin while dining at Waters Edge restaurant on Parkes Place in Canberra. Located in the middle of the international flag presentation on the shores of the lake, this tastefully furnished venue allows diners space to unwind, sinking into plush upholstered chairs under elevated vaulted ceilings, whether joining friends for lunch or enjoying an evening in warm surrounds.

 

A menu of innovative dishes is inspired by Modern Australian cuisine, begin an indulgent meal with blue swimmer crab, pepperberry, pickled apple and grapes and butter milk seaweed, moving on to fish of the day with cauliflower, asparagus, charred tomato and beurre blanc; for an indulgent finish, hook a dessert of orange panna cotta with passionfruit cremeux and hazelnut crumble.

Boasting sweeping views across Wollongong Harbour, tri-level Harbourfront Restaurant on Endeavour Drive is stunning both night and day. Breezy outdoor decks and floor-to-ceiling windows make the most of views on every level, while friendly, professional service adds to the relaxed ambience throughout. Call into levelone downstairs for a wine and a light bite after the beach, or indulge in finer dining on the floor above.

 

While the extensive menu offers something for all tastes, the specialty is seafood – start with roasted King prawns, sauce vierge and tarragon, or garlic and chilli spiced fried calamari, lime mayo and fresh herbs; for the main, think Atlantic salmon pumpkin velouté, cavolo nero, eschalots, smoked olive and sobrassada crumble, or tempura snapper, chunky chips, house tartar and cos lettuce salad.