Australia Bay Seafood Snapper Dinner at Five Spice

Join Chef Kevin Chen at Five Spice for a special NT Seafood Month dinner celebrating premium Australia Bay snapper and the people behind one of northern Australia’s leading Australian-owned fishing businesses.

Guests will enjoy a multi-course menu with matched wines, featuring snapper tartlet with XO sauce and Davidson plum, fish cake with lemongrass, beetroot and citrus-cured snapper crudo, and a main of chargrilled snapper with stuffed squid and tom yum sauce, followed by a yuzu meringue tart.

Throughout the evening, guests will also have the opportunity to meet the fishers and hear the Australia Bay Seafoods story, from almost four decades of family ownership to quality, sustainability and bringing premium northern Australian seafood from remote waters to the table.

A producer-led dining experience celebrating great fish, great wine and the stories behind the catch.

Capacity strictly limited! A 5-course journey through the Territory's finest seafood, paired with premium wines - all for $150! Secure your seat early, this exceptional value will sell out fast.

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Australia Bay Seafood Snapper Dinner Menu

Canapés

Snapper Tartlet
XO sauce, green apple jelly, Davidson plum (DF)
Paired with: T’Gallant Prosecco, Victoria, Australia

Fish Cake
Lemongrass, Maggie sauce (DF)
Paired with: T’Gallant Cape Schanck Pinot Grigio, Mornington Peninsula, Victoria

Entrée

Snapper Crudo (GF, DF)
Beetroot & citrus cured snapper, green nam jim, coconut cream, finger lime
Paired with: Devil’s Lair Honeybomb Semillon Sauvignon Blanc, Margaret River, Western Australia

Main Course

Snapper Duo (GF)
Stuffed squid, chargrilled snapper, spinach, crispy leek, tom yum sauce
Paired with: Devil’s Lair Honeybomb Chardonnay, Margaret River, Western Australia

Dessert

Yuzu Meringue Tart
Grapefruit, frangipane, citrus gel
Paired with: Wynns Riesling, Coonawarra, South Australia