Catfish

ABOUT

A contemporary fish grill and raw bar by Andrew Walsh’s Cure Concepts, Catfish offers an Asian fusion menu that highlights the best finds from the region. Helmed by head chef Erik Gustafsson, the restaurant is focused on serving dishes that are complex yet easy to enjoy. Its menu elevates the nat ...More

A contemporary fish grill and raw bar by Andrew Walsh’s Cure Concepts, Catfish offers an Asian fusion menu that highlights the best finds from the region.

Helmed by head chef Erik Gustafsson, the restaurant is focused on serving dishes that are complex yet easy to enjoy. Its menu elevates the natural flavours of the ocean with innovative culinary techniques, resulting in delicious Asian fare that combines elements of French and Swedish cooking. The culinary team focuses on techniques and matching flavour profiles to present shareable plates divided into ‘Snacks’, ‘Raw’, ‘Small’, ‘Fish’, ‘Vegetables’, ‘Others’ and ‘Desserts’.

Quality takes precedence at Catfish. Ingredients such as mussels and fish are scouted from neighbourhood markets to ensure the freshest pick of the produce.

The Squid and Chicken Wing Ramen is a must-try, with ramen noodles recreated with squid confit and topped with black truffle shavings. A toast to try is the Sesame Prawn Toast which uses Argentinian red prawn and scallop mousse for a textured take, topped with decadent uni and caviar. Another must-try is the Scallop Green Apple, Hokkaido Scallop Ceviche of apple, citrus, clementine and yogurt dressing with a dash of dill oil and toasted almond.

Above and beyond the wonderful seafood dishes, you can expect an eclectic selection of hand-crafted cocktails and highballs with a twist of Asian flavours. (Sep 2020)

DISHES WE LOVE

Squid and Chicken Wing Ramen, Sesame Prawn Toast, Scallop Green Apple