Poseidon Restaurant

Licensed/BYO $
50 King Street, Sandy Bay
03) 6234 5961
Open: Open Sunday to Wednesday 10am - 8pm, Thursday to Saturday 10am to Late. Takeaways.

For many years the Sandy Bay Fish Bar was a good fish mongers and fish and chipper. Three years ago Jin Ahn bought it and a month ago renovated and turned it into a fully-fledged restaurant whilst retaining the retail and take away side of the fishmongers.

It is, if you like, a seafood restaurant with a difference. Jim Ahn is Korean and, as so often with Asian restaurants of whatever ilk, his menu is enormous.

It includes oysters eight different ways, a dozen tapas, 18 mains, five salads, three sides and eight extras.

The fish and seafood include blue eye, flathead, ling, flake, silver trevally, blue grenadier, salmon, ocean trout, tuna, scallops, mussels, prawns, squid rings, pickled octopus, live crayfish and live abalone from the tank. And then there’s chicken, all offered in an array of pan-Asian styles and flavours such as Thai fish cakes, yaki udon, salmon sashimi, tuna tadaki, abalone congee, seafood curry, Japanese Bento box, Korean seafood basket, Korean crispy chicken, Korean soy chicken, and Korean sweet chilli chicken variously spiced with yuzu soy sauce, Korean chilli paste, strawberry chilli sauce, soy and wasabi, apple mayonnaise, hot chilli sauce, lemon soy, teriyaki sauce, garlic sauce, Cajun spices, sesame soy and white kimchi.

There is even good old Aussie fish and chips. So, given that you enjoy seafood, there is literally something for everyone.

For us, not without difficulty, we chose tuna tadaki, salmon tartare and the Korean seafood basket.

The tartare came as a mound of finely diced salmon, tossed with celery, capsicum, and mustard seed topped with a nest of white onion curls and capers and four dollops of a sweetish apple mayonnaise dressing. Beautifully presented and nicely refreshing. The tuna tadaki consisted of five beautifully tender rectangles of lightly seared Yellow Fin Tuna with a lemon soy marinade and dressing garnished with fresh salad greens.

But the most interesting and unusual dish at lunch was the Korean Seafood Basket consisting of prawns, scallops, zucchini and enoki mushrooms, each in their own individual pancake or small omelette-like egg batter. Not a great description but it was a lovely dish with its sesame soy sauce and white kimchi spicings and fluffy dry rice.

The luncheon trade consisted predominantly of Asians and was reasonably busy for mid-week. The retail and takeaway side of the business was even busier and it was a pleasure to watch the chef expertly skin and pin-bone a salmon fillet for a customer as she waited. They offer a broad range of catering options, the Tasmanian-accented wine list is adequate and, while the service was friendly, it was a little too casual with some basic oversights.

Oysters natural $9/$15/$24; Tapas $6/$16; Mains $17/$35; BYO $5 corkage

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