Inside the Kitchen- Jonah’s Wild Caught Fish
August 07, 2019

Jonah’s Wild Caught Fish is one of our guest’s favourite dishes on the menu all year round. We are very proud of our reputation for showcasing Australia’s finest seafood and this dish is a perfect reflection of our philosophy. The fish used for this particular dish changes day to day as we source our product via our trusted supplier who offers us the best catch that’s available to market on a daily basis. In this case, we are shining a spotlight on the impeccable Saddletail snapper from the Great Barrier Reef. This white, flaky fish is delicate, with a generous flavour, featuring a moist and firm texture when cooked to perfection.

Behind the scenes in our buzzing kitchen, our highly skilled chefs work tirelessly to prepare each and every ingredient with the utmost respect, care and attention to detail. A great example of this is the technique used to prepare this fish. Using a traditional Japanese ‘Sukibiki’ method, the chefs gently, yet swiftly, remove the scales of the fish, without bruising or damaging the flesh in any way. This skill requires extreme precision, and a wealth of experience to execute perfectly. The fish is then aged appropriately in order to dry the skin for a crispier outer texture. This also helps to create a deeper golden colour to the skin when fried.

Once cooked, the fillet is served with classic flavours of herbs, lemon, and brown butter. Our Head Sommelier has thoughtfully paired the dish with a 2017 Reyneke, Chenin Blanc from Stellenbosch, St Africa for our current menu.

Discover the Jonah’s menu here.