|Cloudy Bay Fish Co. at Level 5, Westfield Sydney|
I reminisce to childhood weekends where post beach or other summery outdoors adventure with the family, we would return home with a kilo of cooked prawns; fresh, crusty bread rolls, an avocado and a couple of lemons for DIY prawn rolls.
|Prawn cocktail baguette with potato crisps on the side|
A fresh baked baguette (by Justin North as reported here) is more soft and chewy rather than crunchy as expected, which made cutting it a little difficult. The roll has a few salad leaves and dressed Spencer Gulf wild king prawns – eight at count – in a sauce more like mayonnaise than pink-ish cocktail sauce.
|Spencer Gulf wild king prawn cocktail|
The roll is served with a handful of house-made potato crisps, which are not quite as crunchy as Kettle but at least obviously potato (as opposed to some packet crisps). They add a great contrasting crispness to the overall meal, although they’re just a bit too oily in flavour. To complete the meal, there was also half a soft-ish dill pickle which was just as sweet as it was sour.
|Poached kingfish baguette with potato crisps (left) and pickle (right)|
|Poached kingfish with mayonnaise|
I’m keen to try out the tuna salad or roasted salmon next, and the fish cakes from the hot section – but only if I can get over my current obsession for the prawn roll. Now, thanks to Cloudy Bay Fish Co., we can all go on a summer holiday.