1 SNAPPER
“Snapper has a nice sweetness, and fries up really well. And it’s affordable and accessible. I always like to cook snapper on the bone so it doesn’t dry out.”
2 SPANNER CRAB
“It’s a bit of a labour of love, but spanner crab is one of the greatest crabs. It has a nice sweetness about it, holds together well, and has a really good texture.”
3 SCALLOPS
“Cooked properly, scallops are one of the best molluscs around; they’re so versatile. Just don’t overcook them – go on the medium-to-rare side.”
4 KINGFISH
“I think kingfish is one of those oily fish that is just as superior as tuna. It’s sustainable, versatile, and fantastic… People just don’t really know how to handle it.”
In a country girt by sea, it’s small wonder that a love of seafood is something of a national condition. The quality and variety of the produce pulled from our oceans is a constant source of inspiration for Adam D’Sylva, who flavours these catches with the Indian and Italian influences that became his trademarks at past ventures, such as Melbourne’s beloved Indian fine diner Tonka, or on the joyously globe-trotting menu at Lollo in the W Melbourne. “I think we’ve got some of the best
