For a peerless Saturday lunch, our clams are on this one
Built above the Sydney rower’s club, you’ll often see people training with long skinny boats carving up the harbour. Look straight across towards the Sydney Fish Market with flags flicking and flapping in the breeze. The open room is decked with glass on all sides, thick white tablecloths and waitstaff who appear and disappear without a sound, with the likes of fresh shucked oysters like mineraly Wallis Lakes, Angassi flats and salty Claire de Lunes. Potato blini (sort of like a little pikelet) come with crème fraiche, wasabi and a glass pot of ocean trout roe on ice with a pearl spoon while a magnificent mud crab is served simply with a fingerbowl and a pair of crab crackers.