PROFILE BY BEST RESTAURANTS
The Blue Shed is the result of Irena and Rod Faulkner's makeover of Captain's Catch, which was, for 10 years, one of the best fish mongers and fish 'n' chipperies in the state. Now called Latris after the stripey trumpeter fish which graces the menu when available, it's a stunningly modern, floor-to-ceiling glass-wrapped and elegantly decorated restaurant perched over the water among the St Helens fishing fleet. The chef, Luke Clarke, has brought his wide international experience and fondness for the flavours of Asia to create a light, contemporary, exciting and sensibly seafood-orientated menu using the best and freshest produce of the region.
Local clams, for example, are offered in a Thai-flavoured coconut broth; deep-sea blue eye with bread and fennel salad under a tahini and yoghurt dressing; ocean trout comes as dumplings with wasabi aioli and crushed avocado at dinner or, at lunch, with shaved fennel and roasted cherry tomato vinaigrette. The oysters are harvested each day from the waters you're almost sitting on. However, if you would like to indulge in the ultimate treat, choose one of the crayfish which sit live in tanks on the premises, plucked fresh from the fishing boats. Carnivores are catered to with chicken and eye fillet at dinner and more creative dishes like sticky pork belly on a Thai herb salad with a roasted rice dressing. The wine selection is of fine dining quality, service excellent and the setting fabulous. Since, Luke Clarke has come on board as chef he will shortly be joined in the kitchen by Nathaniel Embrey, a talented young Tasmanian currently working at the highly acclaimed Ezard in Melbourne.