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House-Cured and Smoked Barramundi Caesar

New on the Summer menu and fast becoming a crowd favourite, this dish may carry the name of a salad but it's an incredibly hearty feed.

We start with a fillet of Humpty-Doo Barramundi, sustainably farmed in the Northern Territory between Darwin and Kakadu.

The certified ethical Humpty-Doo farm grows the fish within an award-winning saltwater wetland system, where the water is cleaned using saltwater grasses and recirculated again and again.

Once our chefs fillet the whole barra, they then cure the fish overnight. The next day comes the hot-smoking process. Using beechwood chips for the subtle flavour profile, the barra is put through and hot and short smoking process, imbuing the fish with a delicate smoky taste and a flaky yet firm texture.

In a particularly unique twist on the traditional Caesar, the chef grills the cos lettuce (sourced as locally as possible) over flame before serving with our house-made dressing and whole anchovies.

Finish with a poached free-range egg and you've got a spectacular twist on a classic. Sam recommends pairing with the Rutherglen Estate Durif or the Chaffey Bros Riesling.


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