![]() ![]() Where: The Star Gold Coast, Casino Drive, Broadbeach Executive Head Chef Chase Kojima has received a prestigious Chef’s Hat, so you know you’re in for an absolute treat. Part of The Star Gold Coast, Kiyomi is a stunning Japanese venue showcasing the highest quality seafood in an array of dishes you’ll probably never forget. Where: Shop 55/74 Seaworld Drive, Main Beach If you’re a fan of all the ocean eats, grab yourself a platter and let the good times (and full bellies) roll. If you’re in the market for a seafood extravaganza, here are 11 exceptional Gold Coast venues to hit up ASAP.Ī stunning space overlooking the water at Marina Mirage, Omeros Bros have been serving up the highest quality seafood for as long we can remember. Hours: Officially opening Saturday 31st July with trading hours being 8am - 6pm Monday – Saturday and 8am - 4pm Sunday’sĮveryone loves a bit of oceany goodness on their plates, do they not? Okay, maybe not everyone but WE DO, so here’s a tale of tasty feasts from the sea and the best local Gold Coast venues to enjoy them at. So, should you be looking for sumptuous clams and pre-marinated fish for your Saturday night dinner party or oysters and lobster for a decadent midweek BBQ, you’ll find all you need - plus more - at the new and impressive Miami Fish Market. In truth, there have been a few little Covid induced setbacks along the way, but we are pleased to announce Miami Fish Market have confirmed with us they are officially swinging open their doors for their grand opening on Saturday 31st July featuring free caviar tastings! We’re talking Spanish smoked paprika, pastas from Greece, vinegar from Portugal and exclusive soy sauces from Japan - meaning an at-home gourmet experience is very achievable.Ī lot of attention has surrounded the venue and their works to open. Expect no stone to be unturned!Īnd if this all wasn’t enough, to assist you with your ascent to seafood heaven, there is a small section containing high-grade European deli items. In time the shop will also be smoking fish on-site with a variety of different woods, you can expect a plethora of tasty smoked morsels from mussels and oysters right through to fish. Pick yourself a fillet of prime fish, ask them to dry age it for you and return a few days later - it’s that easy. You may just come for fish, but there’s a high possibility you’ll also come away with knowledge and a taste for so much more!Įxtras worth mentioning are the shop’s ability to dry age fish, something you’ll be hard-pressed to find elsewhere. This said you’ll likely come across seafood you didn’t even know existed, like freshwater lobsters (Marron) from Western Australia or hand-dived Abalone from the Great Southern Bight - a highly coveted delicacy throughout Asia. The network of suppliers and the areas of the country where produce is coming from is vast. The selection here will be one of the most extensive and diverse anyone is likely to find outside our major cities. ![]() The concept, by their admission, has been in the works for the best part of four years, and like everyone else, we’re excited to see it come to fruition. Seafood aficionados Paul Gloftis and Craig Warren are the co-owners of the new shop space and what these guys don’t know about delicious things plucked from the sea, frankly, isn’t worth knowing. We introduce to you possibly THE opening of 2021 - the brand spanking new Miami Fish Market. Well, we’re pleased to say for the love of all things from the deep blue, two Gold Coast locals have gone ahead and done it. What if somebody came up with the bright idea of having a completely independent fish market where you could come and purchase, as well as sample, Australia’s finest and freshest selection of seafood all under the one roof: zero hassle and no searching out trawlers as they return with - or without - their catch. You’ll also find yourself limited by the selection and, more often than not, it won’t be as fresh as it could be. For those who are ardent lovers of all things seafood, finding yourself a quality and consistent retailer of the ocean’s bounty can, at times, be a bit tricky.
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