The Sydney Morning Herald logo
Advertisement

The Cowrie

The Cowrie
The CowrieSupplied

14.5/20

Seafood$$$

Every table at this dark, rather intimate restaurant is angled towards the light at one end, and with it, the sun-dappled ocean. It's only fitting, then, that many dishes on the menu feature creatures from the sea. A super-fresh pave of cured ocean trout is beautifully linked with scallop sashimi, a lemon mayonnaise infused with sand crab, salty squares of squidgy squid-ink jelly, sweet cubes of watermelon and, for contrast, a salty kick of pork crackling crumble. Slipper lobster and gulf prawns are wrapped in crisp, golden noodles, the crunch given punch with a swirl of chilli lime caramel. Just-seared squire snapper comes with curls of calamari and a rugged squid-ink sauce, while pork holds its own against an A-list plate mate - grilled langoustine. A vanilla meringue dessert sits like a pert island in a pond of tart lemon custard alongside a scoop of licorice ice-cream and berries. At 35 years young, The Cowrie stands the test of time.

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up

From our partners

Advertisement
Advertisement