Australian cuisine is greatly influenced by its geographical position. The continent is washed by oceans and seas from all sides. The diversity of seafood in Australia boggles the imagination. On average, every Australian citizen eats 15 kilos of fish and shellfish every year. So, it’s no wonder that seafood occupies a significant part of Aussies’ menu.

Top 3 Sea-Food Restaurants in Australia

For this post, we’ve chosen the three most noteworthy restaurants in Australia, where you can try classical seafood cuisine and the unique signature dishes of professional chefs.

1.   Cirrus

Cirrus is a recognizable seafood restaurant near the Barangaroo South Waterfront. The restaurant overlooks Darling Harbor and Goat Island. Come here to enjoy the waterfront gourmet dining. The menu will meet the expectations of the most sophisticated foodies. The assortment includes an array of dishes. Grab your pals and go ahead to taste the most delicious scallop tartare, pickled mussels, or ocean-grown Barramundi with grilled shallot and kelp. Make online reservations in advance as the restaurant catches on with connoisseurs. The outside and inside seating is booked very quickly.

2.   Bacash

Bacash is located in South Yarra, Melbourne, VIC. The restaurant serves Modern Australian cuisine. The best sea products are served with the classiest types of wine. Bacash’s refined menu is rich in sea scallops, octopuses, and oysters served raw with sweet vinegar or grilled with spinach and garlic. Except for a great choice of exquisite marine dishes, you can order from diverse and sophisticated spirits. The best wines have been carefully selected from Australia and around the world. The eatery premises overlook the Royal Botanic Gardens and create a relaxed dining atmosphere.

3.   Richmond Oysters

Have Melbourne’s freshest ocean-to-plate experience at Richmond Oysters. The restaurant is a part of the seafood production company that has been supplying quality oysters, prawns, scallops, lobsters, and other marine products to the fish market for 40 years. Chefs of Richmond Oysters cook the culinary titbits from freshly caught sea products. The restaurant boasts of the yummiest fish and chips, sashimi, seafood linguine, chowder, risotto, garlic prawns, and paella.

How to Get to the Restaurants and Eateries in Australia?

The best way to get to the restaurants is to rent a car in Australia at one of the reliable agencies. You can look for the best deals at Rental24h.com. The company’s web search service will easily find the best car rental offers. Keep in mind that there are certain car rental age restrictions for young drivers in Australia and a special pricing policy for underaged renters.

Rules of Fish and Wine Pairing

Seafood delicacies have a fine flavor that can easily be lost. Not all kinds of wine work well with prawns, shrimps, and rock lobsters. Some dishes need exquisite beverages to create a perfect upscale cuisine match. Read a full guide on wine pairing to avoid mistakes in combining wine and seafood dishes.

1.   Lobster

Most reds do not go together with lobster. Light white wine with predominant vegetable accents is the best choice for soft and tender lobster meat. Try to pair lobster dishes with unoaked Chardonnay or Riesling.

2.   Salmon

Though salmon is a noble kind of fish, it isn’t capricious in pairing with wines. A plate of salmon matches up equally well with all kinds of whites and tastes perfectly with lighter-bodied reds – like Pinot Noir. The choice depends on the way the fish is cooked:

• Sashimi-style dishes with salmon are perceived better with champagne.
• Oven-roasted, grilled, or pan-seared dishes require Chardonnay or Pinot Noir.
• Boiled salmon with a large quantity of dill is usually served with lightly oaked or unoaked Chardonnay.

3.   Pawns

Pawns have a slightly sweetened taste. The sommelier rule has it – wine must be sweeter than a dish. Follow the expert’s advice and choose Pinot Gris, Sauvignon Blanc, or an off-dry Riesling for shrimp dishes.

4.   Salty fish

Salty fish, like anchovies, are in tune with acidic robust white, such as Muscadet or young Chablis.

5.   Fish with cream sauces

Usually, fish is served with light whites. But cream-based souses demand a fuller-bodied white wine like Chardonnay or light reds.

6.   Fish with tomato sauces

Sauces with tomatoes have a strong flavored acid taste. Take it into account and choose some sharp dry wine like Sangiovese or Zinfandel.

7.   Tuna

Tuna is an omni-purpose kind of fish. It can be used as the main ingredient of haute cuisine salads, soups, sauces or simply sliced and roasted on the grill. For each dish pick out the most suitable type of wine:

• Tuna salads pair well with light white wines.
• Seared tuna will be better balanced with a Rose wine.
• Sashimi dishes with tuna work perfectly with dry, minerally Sauvignon Blanc.

The waters of Tasman, Coral Arafura, and Timor Seas together with the Indian Ocean produce top-quality seafood – from briny cold-water oysters in southern waters to spiny lobsters of the west coast, and wild barramundi caught in the north. You are welcome to Australia to try the tastiest culinary interpretations of seafood.