Salmon & Bear, Zetland

Salmon & Bear in Zetland is a new casual seafood eatery by Chef Mark Jensen with a focus on sustainable seafood and craft beer on tap.

Dining

The venue is designed in the style of a Rocky Mountains chalet that feels as if it were located in the wilds and not in the suburbs.

Mark Jensen

Chef Mark Jensen (Red Lantern, Pork’d) with Joel Katz and Joe Ward bring a high focus on the quality of the fish and also that sustainable fishing methods have been used in the catch.

Mibrasa Oven

At the heart of Salmon & Bear is the Mibrasa Oven from Spain which cooks the fish so as to be soft and tender. The subtle char flavour comes from using Australian Gidgee Gum charcoal which cooks fish that is beautiful and moist. The fish is from Joto, who also supply Red Lantern and other quality restaurants around the country.

With a choice of Ora King Salmon, Barramundi, Spanish Mackeral, Snapper or Tuna (all at $15) on the menu plus specials like whole fish from time to time, one can work their way through the menu.

There are salads ($8) and sides ($6) to accompany the fish or there is the Grizzly Plate that offers fish from the oven, a sauce of choice and a selection of any 2 sides or salads. The mandatory fish (Hoki from NZ) and chips are here of course, as well as Salt and Pepper Squid, Chilli and Garlic prawns and a selection of fish burgers and tacos.

Grizzly Plate

The Grizzly Plate ($25) of barramundi, salsa verde, sweet potato fries and corn salsa makes for a filling meal.

Grizzly Plates – Back L to R, All Bean Salad, Barramundi with salsa verde, Sweet potato fries. Front L to R Chive Mash, Spanish Mackerel with oyster and sesame, Corn Salsa

The fish, seasoned lightly with herbs and sea salt is beautifully cooked and moist with lovely char flavours while the salads are crisp and fresh. The side of sweet potato fries are crisp and the chive mash has a great creamy texture.

Of course there are bears..

The drinks list with craft beer, wine and cider is concise and befits the food menu. Make sure you try Willie the Boatman’s Old Salty. Its salty and sour flavour pairs very well with the fish and seafood.

Salmon & Bear is serving up quality seafood that is full of flavour in a friendly space. Be it the fish from the Mibrasa Oven or the other dishes, this is simple, affordable food done very well. In one word, go.

Salmon & Bear
6 Defries Ave
Zetland NSW 2017
www.salmonandbear.com.au
Ph: 02 9662 8188