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Annual Seafood Cookoff


Seafood Annual logo

Sandringham Yacht Club and the Harbour View Restaurant presents a seafood themed cookoff with strictly limited numbers.

Executive Chef, Kol Gemmell and his team are currently constructing an exciting degustation menu incorporating each Chef’s signature seafood dish.

You be the judge as to which Chef is crowned the 2019 KING PRAWN”



On arrival ~ 2018 winning dish
Spring Bay jumbo mussel with chilli jam and fried shallots


followed by the Chef’s individual dishes

Pickled Sardine w/ caponata and Olive caramel

Charcoal Tempura soft shell crab with Singapore sauce in a boa bun 

Seared scallop, tempura zucchini disk with miso blood orange glaze and seaweed pita crisp

King Prawn slider, horseradish mayonnaise and wasabi leaf 

Squid filled with risotto marinara, sugo and balsamic pearls



 Lemon pot w/ pistachio crumb, honeycomb and mango sorbet 




Thank you to Clamms Seafood for their support of the Annual SYC Seafood Cookoff

**Menu subject to change