The rock flathead has a dark mottled appearance, including a greenish to pale brown rounded body and several rows of dark spots along the rays of the yellowish tail and is butt ugly. The mild, sweet and fatty scalloping flesh is perfect for steaming. In batter or crumb, it’s ideal for deep-frying, which is, in effect, steaming the fish. As a result, it has become hugely popular for premium fish and chips everywhere.
P. Green, Albany
Goldband Snapper line caught Exmouth
Saltwater Barramundi wild caught from Darwin
Atlantic Salmon from Houn Valley, Tasmania
Shark Bay Tiger Prawns from Corriea Bros and
large Shark Bay/Abrolhos Scallops from Farwest Seafoods.
Redfish, supporting local fishers, local companies & local jobs.
Our portion sizes are average 190g for fish fillets