LOCATION
Only minutes away from the CBD at the end of Kent Street in The Rocks.
PROFILED BY DE GROOTS MEDIA
Dive through the deep-blue wooden doors into an abundance of fresh seafood and fine wine at Sydney’s Fish at The Rocks. Established in 1988, the restaurant has been dishing up fresh fare in a laid-back atmosphere for more than 20 years. Nestled on tree-lined Kent Street in the historic precinct of The Rocks, this restaurant has earned its stripes with Sydney locals and tourists alike. Housed in a historic building dating back to 1919, the restaurant’s interior echoes the tranquillity of the ocean. Images of yachts float on sea-green walls as jolly diners clink glasses over plates of nature’s ocean-fresh offerings. Wooden floorboards lead to the bar at the back of the restaurant; tantalising aromas waft from the kitchen and fill the restaurant’s interior. Take a seat on the ground level or climb above deck to the upstairs dining room and balcony offering views of slow-paced Kent Street.
Satiate your hunger with the salmon Gravlax stack, zucchini pancake, roesti potato, creme fraiche and salmon roe, which is endowed with a rich flavour as a result of the curing process, in which the salmon spends several days in the company of salt, sugar, lemon, lime and dill. For mains tuck into the signature whole baked barramundi, which is de-boned and stuffed with diced prawns, vegetables and a coconut curry sauce. Those with a crustacean fixation can feast on whole Tasmanian lobster, Moreton Bay Bugs and Queensland king prawns. Diners with special seafood requests – such as a craving for red emperor or Queensland barramundi – are also pandered to; simply give the kitchen a few days’ notice and the chefs will reel one in for you. Marry your meal with a side of salad or hand-cut potato chips, and one of the many wines offered by the glass, for a satisfying seafood soiree.
Lauren Barker
DETAILS
The formula and mission of Fish at the Rocks remains constant - to offer the finest, freshest Australian seafood, prepared carefully and consistently, while providing value-for-money dining in a quaint atmosphere with pleasant and efficient service. At Fish at the Rocks you will enjoy an excellent menu, supplemented by daily specials (inspired by what's good at the Fish Markets that morning), and crustacean lovers are spoiled for choice with their own special menu. Enjoy succulent whiting fillets traditionally deep-fried in a beer batter, or snapper fillets BBQ’d with seeded mustard sauce and saffron mash potato.
The restaurant is housed in an early 20th century building, refurbished in 1997 in a style faithful to the history of the building. The result is
simply charming and in keeping with the friendly, personal service of the staff. The glasses are refilled, bread arrives unsolicited; you are left to concentrate fully on the food and the company of your fellow diners.
Crustacean Menu
Subject to the availability of the best quality produce, Fish at the Rocks presents a special Crustacean Menu.
Singapore Chilli style Whole Queensland Mud Crab with steamed rice - $49.00
South Australian Lobster Tails served grilled with lemon butter and spring onions. Served with chips and rocket salad - $63.00
Western Australian Scampi, BBQ’d and served with garlic butter and steamed rice - $49.00
BBQ Whole Queensland King Prawns with a trio of dipping sauces and a salad garnish (already peeled) - $36.00
BBQ Bug Tails in tempura batter with vegetables, sweet soy, wasabi and chilli jam - $47.00
FUNCTIONS
Fish at the Rocks has combined its two upstairs rooms into one large space opening out onto the balcony. The fireplace is in operation on cold winter nights, while the balcony offers a pleasant seabreeze on balmy summer days. Used for everyday dining, this room is also available for functions for up to 50 people.