NT Seafood x Australia Bay Snapper Dinner
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Australia Bay Seafood Snapper Dinner x Five Spice
Saturday 12 September | 6:30pm | $150 pp
Join Chef Kevin Chen at Five Spice for a special NT Seafood Month dinner celebrating premium Australia Bay snapper and the people behind one of northern Australia’s leading Australian-owned fishing businesses.
Guests will enjoy a multi-course menu with matched wines, featuring snapper tartlet with XO sauce and Davidson plum, fish cake with lemongrass, beetroot and citrus-cured snapper crudo, and a main of chargrilled snapper with stuffed squid and tom yum sauce, followed by a yuzu meringue tart.
Throughout the evening, guests will also have the opportunity to meet the fishers and hear the Australia Bay Seafoods story, from almost four decades of a joint family ownership to quality, sustainability and bringing premium northern Australian seafood from remote waters to the table.
A producer-led dining experience celebrating great fish, great wine and the stories behind the catch.
The menu
Canapés
Snapper Tartlet
XO sauce, green apple jelly, Davidson plum (DF)
Paired with: T’Gallant Prosecco, Victoria, Australia
Fish Cake
Lemongrass, Maggie sauce (DF)
Paired with: T’Gallant Cape Schanck Pinot Grigio, Mornington Peninsula, Victoria
Entrée
Snapper Crudo (GF, DF)
Beetroot & citrus cured snapper, green nam jim, coconut cream, finger lime
Paired with: Devil’s Lair Honeybomb Semillon Sauvignon Blanc, Margaret River, Western Australia
Main Course
Snapper Duo (GF)
Stuffed squid, chargrilled snapper, spinach, crispy leek, tom yum sauce
Paired with: Devil’s Lair Honeybomb Chardonnay, Margaret River, Western Australia
Dessert
Yuzu Meringue Tart
Grapefruit, frangipane, citrus gel
Paired with: Wynns Riesling, Coonawarra, South Australia
Saturday 12 September | 6:30pm | $150 pp
Join Chef Kevin Chen at Five Spice for a special NT Seafood Month dinner celebrating premium Australia Bay snapper and the people behind one of northern Australia’s leading Australian-owned fishing businesses.
Guests will enjoy a multi-course menu with matched wines, featuring snapper tartlet with XO sauce and Davidson plum, fish cake with lemongrass, beetroot and citrus-cured snapper crudo, and a main of chargrilled snapper with stuffed squid and tom yum sauce, followed by a yuzu meringue tart.
Throughout the evening, guests will also have the opportunity to meet the fishers and hear the Australia Bay Seafoods story, from almost four decades of a joint family ownership to quality, sustainability and bringing premium northern Australian seafood from remote waters to the table.
A producer-led dining experience celebrating great fish, great wine and the stories behind the catch.
The menu
Canapés
Snapper Tartlet
XO sauce, green apple jelly, Davidson plum (DF)
Paired with: T’Gallant Prosecco, Victoria, Australia
Fish Cake
Lemongrass, Maggie sauce (DF)
Paired with: T’Gallant Cape Schanck Pinot Grigio, Mornington Peninsula, Victoria
Entrée
Snapper Crudo (GF, DF)
Beetroot & citrus cured snapper, green nam jim, coconut cream, finger lime
Paired with: Devil’s Lair Honeybomb Semillon Sauvignon Blanc, Margaret River, Western Australia
Main Course
Snapper Duo (GF)
Stuffed squid, chargrilled snapper, spinach, crispy leek, tom yum sauce
Paired with: Devil’s Lair Honeybomb Chardonnay, Margaret River, Western Australia
Dessert
Yuzu Meringue Tart
Grapefruit, frangipane, citrus gel
Paired with: Wynns Riesling, Coonawarra, South Australia
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Where is it happening?
Courtyard by Marriott Darwin, 79 Smith St, Darwin City NT 0800, Australia, Darwin
Event Location & Nearby Stays:
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