Seafood isn’t exactly synonymous with Canberra. Let’s face it, it’s natural to be suspicious of seafood restaurants here. After the recent decline of two seafood restaurants – Emilio’s in Kingston and Pelagic in the city, you could say it’s also a bold business venture. But former National Press Club head chef Davis Chang has taken up the challenge and recently opened up a seafood restaurant in the heart of Bruce.
Seasalt accompanies many local businesses, including lauded restaurant Ellacure at one of Canberra’s up and coming dining precincts, The Hub. Situated in Bruce, near the AIS and Canberra Stadium, The Hub is located among apartment buildings and townhouses in this new suburban hotspot.
Chang, who grew up in the seafood industry, is committed to freshness and quality. He receives at least three seafood deliveries from the coast a week and prepares it all himself. I entered the restaurant with high hopes and was not disappointed when I found that all elements of the restaurant were executed with good grace and humour.
For entree we sample prime seared scallops served with tomato and basil relish and a classy take on a classic prawn cocktail served with shredded lettuce, homemade cocktail sauce and lemon. The prawns are big, fresh and juicy and the scallops are cooked to perfection with no sign of toughness and perfectly flavoured with tomato and basil. We also try the Cajun calamari, which is a creative take on a calamari salad served on a fennel, orange and blue cheese salad.
Next is somewhat of a Seasalt signature dish – crispy skin Australian wild Barramundi fillet on kipfler potatoes, baby spinach leaves and honey roasted carrots served with mango and tomato salsa and green oil. The strong flavours of the salsa and accompanying vegetables go wonderfully with the delicate Barramundi. For a variation on the seafood theme, we try the scotch fillet steak with pepper sauce. It’s a giant cut of steak that is tenderly cooked and the sauce is tasty. It would make an excellent option for the inevitable one or two of the dining group that aren’t the biggest seafood fans.
My favourite main, though, is the blue eye trevalla fillet encrusted with macadamias and served on a bacon, tomato and lentil ragout with char grilled asparagus, cauliflower and blue cheese puree. It’s a dish where everything goes exceptionally well together, and the strong flavours ignite the blue eye.
Throughout the meal, we enjoy a number of glasses of classic white wines from the wine list – which, while not extensive, boasts many favourites and is well priced. Also well priced are the desserts – the homemade vanilla panna cotta with red wine poached pear; homemade lemon curd tart served with peanut caramel shards and the chef’s selection, raspberry mousse cake served with ice cream were all generous portions and classic favourites.
We’re all happy and satisfied after a wonderfully executed meal in cosy suburban surrounds. Whether you’re going for a casual bite to eat down the road, a meal with friends or a dinner celebration, Seasalt’s exceptional seafood is a real winner. Open for breakfast and lunch as well as dinner, it’s likely to be a Canberra favourite that is here for the long haul.
Entrées start at $14.80
Mains start at $26.80
Desserts are at $8.80
High-end fresh food and melt in your mouth flavours combine @ the newly opened restaurant, Seasalt. Enjoy a 2 course dinner for 2 including Entrée, Main & a bottle of red or white wine. Click here to purchase this outindeal.
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