Salt and pepper squid and lobster thermidor are set to get a serious upgrade.
A sustainable seafood restaurant will open in The Rocks next month, where it will take over a former maritime warehouse on the edge of Sydney Harbour.
Called The Catch, the new venue will be led by its very own catch – Michelin star chef Damien Brassel – whose 20-year-long resume includes The Fat Duck, The Marco Pierre White Restaurant and the Rockpool Dining Group.
The venue will lure diners in with a raw bar and dedicated oyster menu, featuring regionally sourced shellfish from Little Swan Bay, Camden Haven and Macleay River.
Salt and pepper squid is set to get a serious upgrade, with dishes like Port Lincoln squid with charcoal aioli and a 16 spiced octopus with kumquat and meyer lemon. The menu will also include whole fish, mussels by the half-kilo and a modern take on lobster thermidor.
All seafood will be sourced from Australia, hand selected daily from local growers and hatcheries.
The new venue joins premium steakhouse 6 HEAD at Campbell’s Stores, with five other bars and eateries expected to open within the waterfront precinct over the coming 12 months.
The Catch is slated to open December 4, 2019 at bays 1-3 Campbell’s Stores, 7-27 Circular Quay West, The Rocks. For more details, head to thecatchsydney.com.au.
This story originally appeared on Delicious.com.au.