Art of Seafood
On The Point
306 TA2 Riverside Drive, East Perth
Ph: 0424 346 004
www.artofseafood.com.au

Indulgent Seafood on the Swan

Located at one of Perth’s most sought-after Swan River locations, On the Point in East Perth, Art of Seafood provides a new and exciting addition to the vibrant Perth Restaurant scene. “Why a seafood restaurant?” we asked much travelled and highly-credentialled restaurateur and chef Craig Hicks. He simply smiled, raised his arm and pointed at the Swan River as it ambled past the doors leading to the deck. And this is not just any seafood restaurant, as Craig aspires to provide customers with the best plates of fresh, intelligently handled and presented seafood in Perth. Art of Seafood offers several share plate options together with a-la-carte dishes. And for those not seafood inclined there are a select number of alternative dishes.

The first dish we were presented with was the Seared Tuna from the small plates’ menu. It was lightly crusted with shimichi – a traditional Japanese spice blend, wasabi mayonnaise and English Mustard. The tuna was supple with a light spicy char and perfectly complimented by the condiments. This plate was paired with the 2021 3 Drops Great Southern Riesling. The crisp grapefruit and lime acidity of the wine cut through the spiciness of the tuna, and countered the heat from the mustard and wasabi.

This was followed by Salmon Carpaccio and Tartar, a stunning dish featuring silky salmon carpaccio with a chervil and lime dressing, topped with preserved fig compote. The tartar was combined with delicate cubes of slightly tart nashi pear. A hint of truffle provided the perfect accompaniment. This dish was served with the 2018 Nannup Ridge Chardonnay which was our pick of the day. The stone fruit and citrus notes of this medium-bodied chardonnay perfectly complimented this dish.

Our third dish was a selection of Natural Oysters served with Asian-influenced dressings and French mignonette. The oysters were so fresh that, had we looked in the kitchen earlier, we would have seen them being shucked. The 2021 Pacha Mama Pinot Gris was a perfect matching; its clean mineral finish enhanced the freshness of the oysters. At this point we could have easily ordered another platter of oysters, adjourned to the deck with a few cleansing ales and left very contented.

The final dish we tried was the decadent Chilled Seafood Tower. One of the most popular dishes on the menu; it is presented in a three-tiered platter stand and features generous portions of lobster, tiger prawns, oysters, scampi, Moreton Bay bugs, pickled octopus and confit tuna, accompanied by bread and sauces. Western Rock Lobster served with marron mousse was the standout amongst the seafood on offer. The 2020 Thompson Estate Semillon Sauvignon Blanc, with its elegant floral complexity and citrus and green apple was a zesty addition to the dish, providing the perfect accompaniment to this indulgent seafood offering.

For the caviar lover, Art of Seafood offers a high-quality selection of caviar from the Caspian Sea. The wine list features many international wines and a thoughtful selection of Western Australian wines.
Art of Seafood leaves you with an impression of understated elegance without a hint of pretension, just exceptional food that your mind will keep returning to long after leaving. Whether it is a business lunch to impress, a romantic dinner or a gathering of friends and family, Art of Seafood should be at the top of your list.

By Chris O’Halloran

Craig has worked with Brian Garcia from Moffat at many of his venues utilising their expertise to ensure that he gets the best equipment with high-end results to his menu items quickly and energy efficiently. With the great look of Waldorf Bold for the open kitchen to specific programming and functions of the Convotherm Maxx Pro, Craig always knows that Moffat looks after their products long after the initial purchase.