14 Ways to Get Your Seafood Fix in the Margaret River Region

 

14 Ways to Get Your Seafood Fix

The local restaurants bringing fresh seafood to the fore.

Seafood dining takes on new meaning when integrity, sustainability and proximity to the marine environment are also on the menu. Eating fish has never felt so close to the source.

Miki's Open Kitchen

An assortment of Japanese-inspired delights – driven by Margaret River ingredients – at Miki’s Open Kitchen.

Miki’s Open Kitchen

Chef Miki’s unique handling of seafood sees its union in a Japanese born and trained chef whose romance with the Margaret River region is going on two decades, and counting. At Miki’s Open Kitchen, watch from your seat at the bar and see how Japanese technique lifts the known flavours of local seafood into a new and unique culinary expression.

Howard Park Wines

A private chef. Wild-caught Indian Ocean seafood. Premium Howard Park wines. Take to the private space of the Wine Chapel on the grounds of Howard Park for a seafood experience that pairs some of the Margaret River region’s best ocean produce with wine at a long table lunch.

Cape Cultural Tours

A Djiljit fishing experience with Wadandi custodian, Josh Whiteland, will catch you more than the end of day barbecue lunch (though that is a highlight!). With Cape Cultural Tours, you’ll learn about the relationship of local Aboriginal custodians to the land, how to forage, and the workings of the relationship between the Wadandi people and the ocean – the art of fishing by the phases of the moon. Barbecue lunch is served with regional beer and wines, and all equipment is included.

Cape Lodge

Cape Lodge executive chef, Tony Howell, is not just a born and bred Western Australian whose credentials include WA Ambassador and Fresh TV presenter, he’s also a natural teacher and entertainer. Needless to say, an afternoon spent learning to cook seafood with Chef Tone at the Cape Lodge seafood cookery demonstration and lunch is guaranteed to be as full of laughs as it is full of delicious food.

Equinox

Seafood made to share at Equinox.

Equinox

The Geographe Bay view of Equinox restaurant is undisturbed. So beautiful. At the foot of the Busselton Jetty, seafood is naturally on offer for both lunch and dinner. A salmon summer salad. Classic fish and chips. Oysters, of course. And then a couple of surprise elements – tune in daily for fresh-caught market fish, or the chef’s seafood crepe of the day.

Chris’ Sea To You Seafood

The local fishmonger is a community institution, providing accessibility to the best seafood the Margaret River region – and the broader coastline of Western Australia – has to offer. At Chris’ Sea To You Seafood, buy everything from dhu fish, to goldband snapper, to Shark Bay prawns. Fish comes whole or filleted, shiny-scaled and glossy-eyed.

Clancy’s Fish Pub Dunsborough

Clancy’s Fish Pub is a classic family pub with a serious seafood focus, tucked beneath the tall gums that are signatures of the Margaret River region. Think spice-rubbed Kimberley whole bream, a classic beer battered fish and chips, the must-do seafood platter, or Chinese-style crispy skinned barramundi. Seafood here is sourced from local and Australian waters.

Blue Manna Bistro

Spice and seafood form a happy marriage at Blue Manna Bistro, where chef and co-owner, Coby Cockburn, cooks up a punchy roster of local fish and shellfish driven by his romance with South East Asian spice. The fact that Cockburn’s business partner is a fishmonger means this menu is, quite literally, coming to you straight off the boat.

Seafari Marine Tours

Pull out the pots with the crew aboard Catatude from the beauty of Yallingup’s Canal Rocks with Seafari, and find out what the fuss is all about when it comes to fresh-caught WA rock lobster. Slide on a glove and hand pull the critter from the pot. Fingers crossed it’s lobster for dinner.

Rustico

Locally sourced seafood is always on the menu at Rustico.

Rustico

Augusta whiting, Victorian Rainbow trout, Abrolhos octopus, Abrolhos island scallops and Fresh shucked Australian oysters all year round. Rustico at Hay Shed Hill’s mix of locally and nationally sourced seafood is a commitment to presenting a taste of the ocean between the vines.

The Colony Concept

Marron is a specialty within the kitchens of The Colony Concept. Always on the menu, this freshwater shellfish endemic to the Margaret River region is served up whole, in open sandwiches… you get the picture. In keeping with the local produce theme, Nannup trout can also often be found on the menu.

Squidlips Margaret River

Classic fish and chips with a twist is the Squidlips ethos. Battered gummy shark – that old Aussie classic isn’t off the menu, but plenty of sustainably fished, West Australian caught fish nudges in for those looking for something different. Whiting. Goldband snapper. Even Barramundi. Squid is dressed how you like it.

Arimia Estate

Respect for the Margaret River region environment is behind the seriously sustainable ethos at Arimia. Chef, Evan Hayter, commits to literally cooking from his own pond – trout and marron farmed in their dam are prepared simply, and with dedication to zero-waste: bones are used in stocks, ensuring no part of the flavour (or the animal) is lost.

The River Hotel

Great pub grub with a tapas-style approach is The River’s trademark. Fish tacos take on a little bit of Mexican-style zing, famed Fremantle sardines are given simple treatment with use of quality oil and a pop of preserved lemon. Larger seafood dishes will take you from Japan (squid okonomiyaki), to Italy (prawn spaghetti), and then back again with a classic south west fish of the day.

Ready to book? Talk to one of our local experts now.

Sarina Kamini

Author Sarina Kamini

Sarina is an Australian-Kashmiri author, spice mistress, one-time magazine editor and food journalist who has settled in Margaret River following 20 years of living and writing in New Delhi, Bangalore, Southern California, Melbourne, Paris, Edinburgh and Barcelona. When she is not working on a manuscript or running spice classes, she can be found swimming laps of Gnarabup beach or wandering the forest with her two sons and her dog, DJ Chips.

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