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Jellyfish

Jellyfish Article Lead - narrow
Jellyfish Article Lead - narrowSupplied

14/20

Seafood

Carnivores have John Kilroy to thank for the emergence of the upmarket steak restaurant in the 1990s; in Eagle Street Pier of the noughties it's the surf's turn to star. Sit inside and you'll be dining at a white-clothed table, while outside there's a vista of the river. An entree of smoked salmon tartare is presented on a block of pink rock salt; beef brisket gyoza is hearty although the accompanying bowl of slippery jellyfish tendrils is awkward to eat. There are several interesting mains but order from the ever-changing 'school' of fish menu; 10 varieties (and the locations from which they were plucked) are listed with a suggested cooking style and sauce. Goldband snapper in a light, thin soda batter drinks up a sweet ginger vinaigrette, while mahi mahi is dressed in a simple beurre blanc. Sides are required, a dish of excellent charred white asparagus with bacon and pecans or fried potato with rosemary and chipotle mayonnaise perhaps? Dark chocolate mousse served with textural pieces such as berries and meringue to be mixed through makes for a fun finale.

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