Seafood Palace
LAND HO! A MIDSUMMER CELEBRATION OF THE SEA
From 08 Feb to 24 March, we offered a special menu featuring all that we love to eat during that time of year - towers of crustacea over ice, scallops roasted in the shell, and the fried fancies of a King Neptune's basket. Start with a crisp Asahi, linger over a Singapore Sling. The world is made of oysters.
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SNACKS
Potato scallop, vinegar salt, salmon roe
Raw Royal Red prawns, dressed cucumber
South Coast Sea Urchin & East Coast Oysters - ½ dozen Sydney rock oysters & ½ dozen uni tongues, kelp cracker, pickled nori & shishito pepper, hot sauce
Southcoast Sea Urchin & East Coast Oysters - ½ dozen merimbula oysters & sea urchins, kelp cracker, pickled nori & shishito, kombu hot sauce (hot sauce fermented in house.
Supernormal Seafood Tower - Rock oyster, Swimmer Crab, tuna tartare, marinaded diamond clams, Fremantle octopus, king prawns, Portarlington mussels, Green lip abalone, condiments.
SMALL PLATES
Shark Bay Scallops, roasted in kelp butter
Marinated octupus, pickled seaweed
King Neptune Seafood Basket - King Prawn toast, Southern Calamari, whiting, school prawns, Moreton Bay bug spring roll
King Neptune Seafood Basket - King Prawn toast, Southern Calamari, whitebait & school prawn fritter, Moreton Bay bug spring roll, served with pickle peppers & condiments
LARGE PLATES
Goolwa Pipis, xo sauce, youtiao doughnuts
½ or whole Southern Rock Lobster, green & red sauce, Kyoto peppers, tortillas
Seafood Palace was a creative collaboration between our kitchen team, front of house team, Projects Of Imagination and Tom Blachford.