By Marie-Antoinette Issa.
Building a seafood platter that’s shrimply irresistible is no small feat! Fortunately, Jessica Guo, General Manager at Vogue Cafe (home to one of Sydney’s most Instagrammable seafood towers), has shared her secrets for crafting a display that’s not only delicious but also eye-catchingly dramatic.
So, grab your best serving board (or even better a twin-tier stand) and get ready to dive into a sea of tips for building a tower that will have your guests shell-shocked - in the best possible way.
Fresh is o-fish-ally best
To start, Jessica emphasises the importance of sourcing the freshest seafood, which means heading (almost) directly to the source:
"Visit a reputable fishmonger on the same day to ensure you source the freshest seafood, which hasn’t been frozen,” Jessica advises. Look for characteristics like clear, bright eyes on fish, firm fish steaks and tightly closed shells on clams and oysters. According to Jessica, sustainability should also be considered.
"Look for certification labels to identify seafood products that have been responsibly harvested and farmed. If possible, opt for locally sourced seafood…and consider the carbon footprint associated with it.”
Jessica suggests you start by preparing all the cooked components of your seafood platter (such as grilling the crab and lobster and curing or searing the salmon or tuna) ahead of time, while allowing it to cool to ensure that the cooked seafood is chilled like the raw seafood options.
"Once all seafood is prepared, it's best to place the cooked seafood on one side and the raw seafood on another side, or on a different tier. The main goal is to ensure the cooked seafood is chilled like the raw ingredients.”
Essential seafood selections for a fin-omenal tower
What seafood should you include? According to Jessica, a great tower should feature a mix of raw, cooked and cured options to keep things interesting. Her essential picks include:
•Raw or cured salmon or tuna
•Tiger prawns
•Scallop ceviche
•Fresh lobster and crab legs
•Premium-grade caviar or salmon roe
"At Vogue Cafe, our deluxe seafood tower offers the Vogue signature caviar, fresh lobster, oysters, Hokkaido scallops, Tiger prawns, XO lobster and salmon roe,” Jessica reveals, before recommending at-home cooks "combine cold raw options with cooked items, like lobster tails, which allows for a beautiful contrast.”
A splash of variety
To take your seafood tower to the next level, Jessica advises balancing the natural saltiness and sweetness of seafood with a hint of acidity. Lemon and lime wedges are essential, as well as sauces like cocktail sauce for prawns and mignonette for oysters. Want a little extra kick? Try adding wasabi or horseradish for spice.
For those feeling adventurous, Jessica recommends pairing seafood with a signature sauce or serving it alongside unexpected additions like a luxe spread. "A sweetened chilli or honey and lemon sauce with the seafood can be unique. Or, add blinis, brioche bread and a curated flavoured butter,” she suggests. These extra touches are sure to reel in some serious compliments.
The perfect catch of colours and textures
A super seafood platter isn’t just about flavour; it’s about creating a visual masterpiece. Jessica suggests using "at least a two-tier tower with a lavish spread of various seafood, placed over crushed ice,” to create an eye-catching display.
"Select a well-balanced display of seafood in various natural colours and contrasting the colours and hues to make the presentation pop. For added flair, garnish with herbs and aromatic grains, which add impact to the overall presentation.”
Jessica adds that it's important to remember that we eat with our eyes: "The arrangement of seafood needs to be plated in a way that showcases each element and is not crowded with other ingredients.” She also suggests incorporating elements like shells and sliced root vegetables to emphasise the ‘from the sea’ theme. This adds bursts of colour and visual interest, creating a natural look that’s a reel feast for the eyes.
Finally, don’t forget practical details, like providing tiny forks for oysters, spoons for caviar and picks for pre-cracked crab claws, making it easy for guests to shell-ebrate each bite.
A sinking feeling
To avoid a soggy mess, prepare your tower no more than two hours before serving and keep it in the coldest part of your fridge. "Seafood must be cold when served to guests,” Jessica advises. As tempting as it may be to load up your tower, keep it uncluttered. Overcrowding can muddle flavours and make it hard for guests to pick up items without dismantling the whole tower!
Ultimately, building a perfect seafood platter is about striking a balance. By combining the freshest ingredients, vibrant colours and contrasting textures, you’ll be serving up a seafood experience that’s sure to be the catch of the day at your next gathering.
