Executive Chef Nick Mahlook (ex-Stokehouse) has transformed The Atlantic kitchen. The large Crown Melbourne restaurant continues to boast premium seafood dishes but also highlights outstanding meats.
The waterfront restaurant is large and spacious. Inside, there is an atrium-like area with large glass windows offering river views.
There are plenty of options ‘on ice’ to start, like fresh crab, prawns and a selection of caviar. From the cold and raw section, try the ‘tastes of the ocean’: a selection of hiramasa kingfish, light dainty fish infused with mint, ginger, black radish and subtle jalapeño; scallop ceviche with fresh coriander, lime and a tiny chilli kick; and raw snapper with coconut, small pops of finger lime and creamy avocado. Mains include robust fillet of roasted John Dory with scampi, asparagus and fregula in a saffron sauce. The Moreton Bay bug spaghetti is al dente, with luscious chunks of bug meat in a white wine sauce. Their meats include a pasture-fed eye fillet with a marble score of 2+.
PSST! Can’t decide? The six-course tasting menu is available Sunday to Thursday.