The Herring Room is a family affair run by a Rodney Walsh and Angela Heracleous. They have retained staff from their previous restaurant, The Sardine Room, some of whom have worked for the husband-and-wife team for 12 years.
Once an old surf shop, the space was gutted like a fish, trimming, scaling and applying final touches, such as a fireplace, to create a cosy atmosphere. Friendly staff ensure diners have a memorable experience.
Marketing themselves as an establishment that serves food a step above bistro-style cuisine, The Herring Room is accessible and unpretentious. Seafood dominates the menu and is sourced from Australia and New Zealand. The signature dish is the squid ink ravioli that is filled with an egg yolk. The pasta is accompanied by crabmeat, dressed with a lemon beurre blanc and topped with salmon roe and parsley oil. Upon opening the ravioli, the organic egg yolk bursts, adding the final, velvety touch to the sauce. And don’t miss the spiced duck wontons with a porcini velouté and honey-glazed shiitake mushrooms – a lovely marriage of French and Asian techniques.