Head Chef Rhys Ward has a simple approach: source the best produce, treat it with care and cook with love. This approach has been a proven formula, as attested by happy diners. Overlooking the Harbour Bridge and not far from the Opera House, SCOB’s setting could not be better.
Sitting so close to the water will inspire you to check out the seafood on offer. A must-have to start your meal is an oyster shot, offered in a variety of flavours, then perhaps follow with the san choi bao from the ‘small bites’ selection. For mains, the tiger prawn linguine is a go-to dish featuring cherry tomatoes, confit garlic, white wine, basil and a gentle hit of chilli. Dive into the SCOB signature seafood hotpot, packed with fish cubes, calamari, octopus, mussels, half a blue swimmer crab and yellow squash in a rich and sumptuous napoletana and basil sauce.
PSST! Gift cards are available, which make an excellent present for family and friends.