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Review - Finefish


Hidden above a fabulous fresh fish store is a simple, contemporary dining room that subliminally communicates cleanliness and nautical purity. It is the face of Martin’s Seafood, providore to clients including Tetsuya’s and Quay.



Expect stellar produce handled with great respect and even greater creativity by Executive Chef Paul Pereira.



Paul expertly draws from a cultural melting pot of flavours to create sensational Yamba Prawns with Sweet Paprika, Quail Egg and White Anchovy ($20) you smear on grilled sourdough.



Manager Robert Vandenberg readily imparts information about origin, fishing practice and flavour; so you can rest assured the excellent ‘Palmer Island’ Mulloway ($31) with silky Jerusalem artichoke puree, peppernata and confit chook, responsibly supports our local industry. The Mulloway come from the same area as those gorgeous Yamba prawns. While cheaper foreign prawns flood our market, these better tasting beauties spawn close enough to arrive unfrozen!



Sensually smooth white polenta and chestnuts nestle beneath melt-in-the-mouth WA Marron ($19), cooked sous vide style at 42 degrees Celsius.



Heaven though, is the delicately flavoured, omega-3 rich Crispy Patagonian Toothfish ($36). Paul sets it off with texturally perfect rice dumplings, Asian greens two-ways, plumped goji berries and sour plum vinaigrette. Wines are good; fishes sublime.

Finefish
75 Grosvenor Lane, Neutral Bay
Ph: (02) 9908 4448

Finefish on Urbanspoon

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