The story of our Southern rock lobster, wood-roasted in saffron rice, rouille
After a particularly wild night out in Ibiza, an invigorating dish of fragrant seafood rice was essential the next day. What better tonic than to collect 10 friends and head straight to a beach-side restaurant to eat in the sun overlooking the water?
Like a paella, the rice was fragrant with saffron and cooked in a thin layer, with a crisp, crunchy base. Better yet, as it was brought to the table, a whole salt-baked fish was flaked over the pan.
A favourite food memory inspired by a Spanish seaside town has evolved over time and is now a signature on our menu.
For our signature, we roast Cape Otway rock lobsters on a bed of Spanish Bomba rice in our wood oven. We receive deliveries of live rock lobsters every day straight from the Great Ocean Road, where they dwell on the reefs in the cold, pristine waters of the Southern Ocean.
The dish comes to the table piping hot. We de-shell the lobster at the table and encourage our guests to serve it with lashings of red pepper rouille and lemon.
