I first heard of this place from Ice's
blog and shortly after, I couldn't resist further after reading Sihan's
blog about this place.
Named after Sydney’s most fashionable shopping and dining suburb, this stand-alone Australian-style restaurant is located at the back of Raffles City Shopping Mall (if one travels via the MRT).
Encapsulated in a glasshouse and located along Bras Brasah Road, one can enjoy "Alfresco dining" without having to tolerate Singapore's hot and humid weather. The use of high ceilings with cushioned seats provides a superb ambience for gatherings, dates and chillouts. In short, I have fallen in love with this place.
With a selection of seven types of fresh fish (e.g. sea bass, barramundi, red snapper, marble goby, etc) and three different coatings (breadcrumbs, beer batter, or sumac-and-coriander batter). One will be overwhelmed by the choices but a mini description of the texture of various species of fish makes it alot easier.
Chilean Seabass ($26.90++), known to be firm, white, very rich, moist and flaky was actually both Yuan's and my choice of fish. Not choosing Double Bay's signature fish and chips style, Yuan firmly believe that ëxpensive" fish are meant to be served either pan-grilled or steamed to enjoy the maximum sweetness of the fish, hence he prefers to have his Seabass pan roasted with Hokkaido seaweed crust and served with potato mousseline and vine tomato coulis.
Being mildly cooked over the pan, the Seabass retains the moisture. Lightly marinated hence one will be able to enjoy the original freshness of Seabass. What’s worth mentioning is the mashed potato, it’s so smooth that I thought it was the sauce accompanying the Seabass . Definitely a must-try.
Since I have a liking for firm and rich fishy texture, I had the Barred cod (Grouper, $24.90++) with Sumac and corander batter. Yeah, their signature fish and chips. Served with chilli sauce, vinegar and tartar sauce with thick cut fries that adopt slight-crispy, lightly salted exterior with a fluffy interior. The batter is light but what amaze me is the tender fish in the batter. It taste as juicy as how pan-grilled fish are supposed to be. The most important thing about this fish and chips is that the batter does not retain the oil like others and has a slight pepperish taste and crispness.
The desserts can be viewed via the hyperlinks below:-
Lemon Meringue Pie Molten Warm Chocolate Lava CakeYou also wouldn't want to miss out...
Skinnier than original -
Double Bay Australian Dining and BarFundamentally-flawed -
Double BayDouble Bay Australian Dining and Bar252 North Bridge Road
#01-22A Raffles City Shopping Centre
Singapore 179103
Tel: 6334 6530
Operating hours - 11.30am - 1am (Daily)
10 comments:
fen, why is the meat of your chilean seabass "flaking off" in "layers". It really shouldn't be if the fish is fresh, should be firm instead.
Actually, I don't know if yuan disturb the fish while taking the picture... This is the only one that flaked off and he likes this shot the most... The rest are as a whole...
No I never do anything to it. But its still moist, means to say that it wasn't over the pan for too long.
Now the freshness is debatable... uh oh... but as portrayed by the picture, it does have a firm and slight springy texture and it is not as "fishy" as the barred cod...
Anyway, I am not sure is this the actual Chilean Seabass... I happen to do an internet search about this fish... Also known as Patagonian toothfish, this fish is slow-growing and late-breeding, thus is facing extinction due to overfishing. Since license is required to fish for this, I am not sure imitations of this fish is prominent or not...
Also, this fish is also known to have high levels of mercury.
ice : really meh? i've never heard of if the fish is not fresh it will flake off like that. coz when i was there my fish was flaky too but it tasted really nice & fresh, no fishiness or anything.
overall i think their fish & chips are just mediocre, nothing to shout about. their fries are like those mos burger type (which i dislike). probably will go back to try their desserts but not main courses :p
well.. i love chunky steak fries. so theirs was right up my alley.
Great write up anyway Fen! I'm glad you liked the ambience. Think it's a prime location they got there. Lucky folks..
Somehow the shot of the fish breaking up into layers unnerves me.
ice: When you mean flake off, do you mean at the point of cooking or prior to cooking?
I always though that most fish will flake off at the point of cooking if left on the pan for too long
Yuan, what I meant is perfectly cooked fish should flake easily but should not fall apart like that depicted in yours. I'm not sure about the freshness coz I haven't tried it myself but sometimes the seasonings, crust, sauces et al could mask the fishiness if any.
fen, it could be really Chilean Seabass. This fish is commonly found in restaurants, it's oily & very delicious. I like it myself but the ones I've eaten are firm as a filet & doesn't fall apart in "layers".
Evan: O.o... you are the direct opposite as Sihan and me when it comes to fries, I do like the soggy ones... with a slight crisp exterior... Fish and chips are expensive but I do it was not bad since the fish is thick and juicy...
Sihan: Thank you for the compliment and also your write-up. If not I would not have pay attention to Double Bay...
Fatpig: Looks like I haven't eat enough fish to find the sight disturbing... Nevertheless, thank you for your opinion, at least now I know what to look out for when I order fish.
Ice: I like oily fish too... Looks like I got to go somewhere for Chilean Seabass to set a new benchmark. Like what I say to Fatpig, I appreciate your comments and will pay more attention when I order fish.
Hmm, a photo which we thought is good, turn out to stir a debate about the freshness of the fish... Interesting...
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