I’m a little behind with my recaps of our Jacksons/Williams Dinner Club expeditions.
This is the fourth year we’ve been doing dinner club and it’s still super fun and at a minimum a monthly scheduled catch-up with our favourite couple.
We each take a turn picking the venue monthly, starting off with my pick for January 2013….
love.fish | Rozelle
And love fish they do! The blackboard has a list of all the fish they love; all sustainably caught from local spots such as Ulladulla (flathead), Palmers Island (mulloway), North Coast NSW & South Australia (kingfish), Wallis Lake (prawns) & Sydney (oysters).
Now I must apologize because I’ve gone and lost all but 3 (inc front pic above) of my photos from the night. These were the ones I shared on Instagram so I could fortunately reuse them!
As we traditionally do, we shared entrees and sides and desserts.
This divine pretty little plate is of my entree; hiramasa kingfish carpaccio with shellfish oil and pink grapefruit. The sweetness of the thinly sliced fish is a little overpowered with the tartness of the pink grapefruit but the shellfish oil does a good job balancing out the sweet/tart combo. With it’s decoration of micro-herbs it just looks delightful too!
We also order:
- 4 camden haven rock oysters
- crispy wallis lake school prawns with aioli & lemon
- polenta chips with tuna aioli, tomato jam & celery salt
Polenta Chips: picture borrowed from [here]
For mains we have;
- NSW beer battered sand whiting
- Huon crispy skin salmon
- Spencer Gulf prawns grilled with olive oil, garlic, parsley & lemon
- WA grilled Cone Bay barramundi
served with sides of steamed green beans, cabbage & parsley salad with sherry vinaigrette, roasted kipflers with rosemary sea salt and a bottle of Hahndorf Hill SA pinot grigio.
Then for dessert…..(at this stage of the night Michelle Bridges who was sitting at the table next to us had departed so we didn’t feel bad about ordering dessert!!!!)
This little fish diner is well worth a visit if you’re in the area. Best to book as it’s always busy with locals and rightly so. The perfectly simple and well cooked seafood with a sustainable message is just as their tagline states; the fish bar with a green heart.