The iconic Stokehouse has been reborn after the devastating fire of January 2014. Executive Chef Richard Ousby (ex-Quay in Sydney) and Head Chef Ollie Hansford (formerly of Brisbane’s Gauge) have created a vibrant menu with a focus on seafood. Much like the original restaurant, the upstairs dining room is sophisticated yet understated. Large glass windows showcase the spectacular view of the bay.
There’s nothing like eating fresh and innovative seafood dishes by the ocean! Saltwater ceviche with elderflower and mandarin vinaigrette is a dainty dish with lovely flavours. The delicate parcel of citrus-cured fish has a hint of chilli, and is encircled by thin slices of radish. King prawn taco is a highlight of the menu, and features a crunchy taco casing made entirely from seeds and kale. It is filled with juicy chunks of king prawn and creamy avocado.
PSST! Come in early for a drink at STOKEBAR, and head out to the wonderful terrace for prime water views.