Watching what’s hitting the menus on Sydney’s top eateries is a great way to stay on top of food trends. After all, we’ve got some of the best seafood chefs in the world in Sydney, not to mention the freshest and most plentiful seafood.
We asked Sydney Seafood School for their expertise, so we can give you a window into what’s hot on restaurant menus right now.
Raw Prawns
Prawns are latest seafood to star on sashimi platters and in signature restaurant dishes around town.
At The International Grill, which opened in Martin Place in December 2024, raw prawns team up with anchovies and malted rye bread for the ultimate snack. Or push the appetiser boat out further with Raw scallop served with seaweed and beluga caviar.
At the newly-opened Mister Grotto, in Australia Street, Newtown, head chef Mans Engberg is combining Spanish, French and Mexican techniques and influences in an all-seafood menu that includes raw prawns in a Mexican-style aguachile, seasoned with lime and chilli and garnished with golden kiwi and serrano peppers.
Who needs to throw a shrimp on the barbie anyway?
DIY option? Sydney Seafood School’s The Raw and the Cured class will introduce you to all things sashimi, including on occasion sashimi-grade prawns. You’ll learn what is and what isn’t sashimi grade – you might be surprised – and cook a menu of all raw dishes, using the freshest daily catch.
Murray Cod Over Coals
This versatile freshwater species is a chef favourite, and it is transformed when its seasoned skin crisps up over fire or in a super-hot pan. It’s almost fish crackling.
As a fish solely harvested through aquaculture, Murray Cod is an exceedingly sustainable choice that is always in strong supply.
Bentley Group’s Brent Savage is showcasing Murray Cod at the newly opened Eleven Barrack Seafood and Steak Grill, roasted over coals and served with a silky smooth green garlic sauce.
DIY option? Do try this at home. The new SFM cookbook, A Fish for all Seasons, has two show-stopping Murray Cod recipes: Whole barbecued Murray Cod with salsa verde, and Crisp-skinned Murray Cod fillet with burnt butter and curry leaves.
Crustacean Pasta
Sydney can’t get enough of this combo and for good reason. The sweetness of crab, lobster, bugs or prawns with handmade pasta and a scattering of soft herbs, garlic, tomato or chilli is a delicious, time worn combo. Just ask the Italians.
At Rockpool Bar & Grill, where SSS-regular Luke Bourke rattles the pans, you can order Semolina noodles with Moreton Bay bug, smoked tomatoes and spicy prawn oil. Over at North Bondi Fish, head chef David Coumont is serving Blue Swimmer crab mafaldine with cherry tomato, garlic and basil. And Simon Sandall is serving Shark Bay prawns with house-made pasta, chilli, and sauce vierge at Boronia Kitchen in Gladesville.
DIY option? Book into Sydney Seafood School’s Italian Seafood Feast, where Spanner Crab spaghettini is a hero recipe. Or catch Luke Bourke in action in Sydney Seafood School’s First Nations Seafood class, in partnership with the National Indigenous Culinary Institute (March 8 and May 31 2025), or Boronia Kitchen’s Simon Sandall cooking up a storm (April 2).
New Zealand King Salmon
At Sydney Fish Market we’re always thrilled to see seafood heroed in the media. Gracing Gourmet Traveller’s February cover is this stunning dish of New Zealand in a seafood-forward issue.
King salmon has a naturally high oil content, with striking marbled fat lines within the bright orange flesh. Farmed in the Marlborough Sounds, Ōra King is genetically distinct from any other King salmon found in New Zealand or the world.
The recipe - pomegranate molasses glazed side of Ōra King salmon with a summery, herby tomato and peach salad with Davidson plum vinaigrette - is deceptively simple and a real flavour bomb.
The seafood for this feature was supplied by Sydney Fish Market and the species including Sand whiting, Scampi, Snapper and Loligo squid scrubbed up well for the camera. (Photo courtesy Ben Dearnley and Gourmet Traveller).
DIY option? Grab a copy of Gourmet Traveller’s February issue or check it out online.