January 2009

For those who can still think about seafood after Christmas feasting on the stuff there’s plenty of choice around. Snapper’s great in January as are king prawns and you’ll find them both at Medusa. The snapper’s grilled whole (though headless) and served with lemon butter and roast potatoes and the prawns get the classic saganaki treatment, baked with tomato sauce and fetta cheese. Atlantic salmon’s pretty much always available but it’s great prepared ‘en croute’ at Surfeit in Cronulla; it’s the fillet with ricotta, spinach and herbs wrapped in puff pastry,

  • OR

Join our Newsletter!

Join other Sydney foodies and sign up for the Eatstreets Newsletter

Subscribe Now

The guide reviews each restaurant, lists some of the more memorable dishes and provides a sample of their prices.

Buy Now!