Head Chef Paul Joyes has created a menu that focuses on Northern Territory produce, using techniques from the classic repertoire, as well as influences from Asia and surrounds.
Pee Wee’s is an oasis between the sea and the forest, with an architectural design compatible with the heritage-listed site. Natural wood, steel and glass are used extensively in this airy and breezy building that has multiple spaces, all with a breathtaking view of the harbour looking back to central Darwin.
Meltingly tender buffalo fillet is stuffed with aromatic truffled mushrooms and shaved wafer-thin into a dark carpaccio with a port and shallot dressing. Showcasing other unique Territory favourites, the assiette presents grilled local tiger prawns on a papaya salad and coconut crumb, a creamy quenelle of smoked saltwater crocodile brandade atop a peppery rouille, and a sashimi of Paspaley pearl meat lifted by a spicy rice-wine vinaigrette and micro shiso leaves. Miso-glazed eggplant lounges on a flavour-packed smoked tofu puree with verdant jewels of edamame and broccolini.
PSST! There’s a range of packages for corporate functions or events and gluten-free options are a feature of the menu.