Jessica Simpsons out there shouldn’t get too mixed up at Claypots. There’s no chance tuna will get confused for chicken. It’s surprising that this popular fish doesn’t feature on their blackboard menus, because they pretty much have everything else that lives in water on stock to fry up or slow cook in their self titled claypots. And with the worldly flavours of Morocco, Thailand, India and Cajun in the kitchen’s arsenal, there’s sure to be an assault on the tastebuds.
Take for example the shellfish that requires both hands to get stuck into the king prawns, crabs, mussels and yabbies that are stir-fried with lemongrass, chilli and coriander. Even the most dexterous of fingers won’t get to the sweet flesh quickly enough. The same cavalier approach can’t be taken when taking on the whole fishes complete with bones, such as the crispy skinned dory or black bream covered by a creamy, mild red curry that plays nice for the masses. Claypots are a much more spoon friendly affair, the creamy Malaysian style laksa my pick.
Didn’t try the sweets, but didn’t enquire about them either. And just to be clear to any Jessicas that might be reading out there. There are no chooks, but plenty (good) tastes of the sea.
3.5 / 5 yums!
Where? 213 Barkly St, St Kilda, VIC
What? Fish $30-60, Claypots $20
Left to Right: Shellfish Stir-Fry, Silver Dory, Black Bream with Thai Red Curry, Malay Claypot, Cajun Claypot