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Fish At The Rocks

Editorial Review

Editorial Review

Dive through the deep-blue wooden doors into an abundance of fresh seafood and fine wine at Sydney's Fish at The Rocks. Established in 1988, the restaurant has been dishing up fresh fare in a laid-back atmosphere for more than 20 years. Nestled on tree-lined Kent Street in the historic precinct of The Rocks, this restaurant has earned its stripes with Sydney locals and tourists alike. Housed in a historic building dating back to 1919, the restaurant's interior echoes the tranquillity of the ocean. Images of yachts float on sea-green walls as jolly diners clink glasses over plates of nature's ocean-fresh offerings. Wooden floorboards lead to the bar at the back of the restaurant; tantalising aromas waft from the kitchen and fill the restaurant's interior. Take a seat on the ground level or climb above deck to the upstairs dining room and balcony offering views of slow-paced Kent Street.

Satiate your hunger with the salmon Gravlax stack, zucchini pancake, roesti potato, creme fraiche and salmon roe, which is endowed with a rich flavour as a result of the curing process, in which the salmon spends several days in the company of salt, sugar, lemon, lime and dill. For mains tuck into the signature whole baked barramundi, which is de-boned and stuffed with diced prawns, vegetables and a coconut curry sauce. Those with a crustacean fixation can feast on whole Tasmanian lobster, Moreton Bay Bugs and Queensland king prawns. Diners with special seafood requests - such as a craving for red emperor or Queensland barramundi - are also pandered to; simply give the kitchen a few days' notice and the chefs will reel one in for you. Marry your meal with a side of salad or hand-cut potato chips, and one of the many wines offered by the glass, for a satisfying seafood soiree.

Lauren Barker, September 2008