Page 16 - Food Service Magazine March 2019

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ON THE MENU
SURF AND SURF
MATCHING MULTIPLE PROTEINS CAN BE TOUGH, BUT AUSTRALIA'S TOP CHEFS ARE PUTTING AN ARRAY OF SEAFOOD TOGETHER – BOTH RAW AND COOKED – AND YIELDING STUNNING RESULTS. AND WE DON'T MEAN JUST SPAGHETTI MARINARA. HERE ARE SOME OF THE MOST INVENTIVE SURF-AND-SURF DISHES ON MENUS AROUND THE COUNTRY.
ALBERTO'S LOUNGE, SYDNEY
Swordfish, sardines, currants, pine nuts
ESTER, SYDNEY
Whole marron, shrimp butter, flatbread
QUAY, SYDNEY
Hand harvested seafood (scallop, octopus, cockles), virgin soy, seaweed, aged vinegar
SHOBOSHO, ADELAIDE
Raw tuna, charred edamame, bonito cream, black rice
IKI JIME, MELBOURNE
Yarra Valley salmon roe, mussel emulsion, flax seed crackers
WILDFLOWER, PERTH
Peel Inlet blue swimmer crab, bonito emulsion, green tomato nectar, young zucchini, frozen avocado, native herbs
Cutler and Co.'s Fruits de Mer Steamed baby snapper fillet, abalone, turnips, spring onion, miso
THE ATLANTIC, MELBOURNE TOTTI'S, SYDNEY
Garfish and King George Whiting in olive oil
MONOU, MELBOURNE
Kobujime (kelp)-cured scampi sashimi, bonito ichiban dashi jelly, eggplant, chives
COOK & MASON, PERTH
Nectarine, trout roe, crème fraîche, fish cracker
CUTLER AND CO., MELBOURNE
Fruits de Mer seafood platter
ICEBERGS DINING ROOM, SYDNEY
Scampi con Ravanelli: WA scampi, roe emulsion, poached radishes, seaweed
PHOTOGRAPHY: JO MCGANN