DINING: 20 DECEMBER 2017 With ROBERTA MUIR

Sydney: top five seafood restaurants

We’re pretty lucky in Sydney where most of our top restaurants have seafood-heavy menus showcasing the great produce that’s caught locally and arrives at Sydney Fish Market each day by road and air from all over Australia. But we’re especially blessed with a few dedicated restaurants that make seafood their almost-exclusive focus. For some of Australia’s finest seafood, innovatively prepared without compromising its pure, fresh flavour, here’s five restaurants you must try.

Saint Peter

Paddington

www.saintpeter.com.au

Since opening Saint Peter a year ago, fish whisperer, Josh Niland, has won a lot of accolades. Simply deep-fried Clarence River school prawns, superb sardines on toast, seared bonito with quandong and peas – he brings out the best in each species with the lightest touch and thoughtful pairings.

Cirrus Dining

Barangaroo

www.cirrusdining.com.au

Brent Savage’s creative combos take seafood to the next level - whether it’s charred Fremantle octopus with yellow pepper, olive, chorizo and crisp rice; roast prawns in house-made XO sauce; or cos covered in whipped mullet roe, egg yolk and anchovies. Add Nick Hildebrandt’s superb wine pairings and I’m in heaven!

Arthur’s Oysters

Manly

www.arthursmanly.com.au

It’s packed, pumping and all about the oysters, as chef Jason Wright shucks your selection of rocks, Pacifics and angasi at the counter. Round out the meal with the likes of kingfish tacos; bao buns with BBQ fish, pickles and Sriracha mayo; or escabeche mackerel on rye.

Boathouse on Blackwattle Bay

Glebe

www.boathouse.net.au

Sitting quietly above the Sydney Rowers Club for over 20 years, the Boathouse offers fabulous views of Anzac Bridge and Blackwattle Bay, a comprehensive oyster menu, that legendary snapper pie, friendly professional service and great wines by the glass – what’s not to love!

Moxhe

Bronte

www.moxhe.com.au

Whatever grabs David Coumont attention at Sydney Fish Market determines his daily menu. Beer blinis with raw spot prawns; seared bonito with cucumber and kohlrabi; and bar cod in bugs’ head sauce with fennel and freekeh are matched by wife, Helen Diab’s, interesting wine selections.