Angler

HI FOODIES! WOAH! STOP, RIGHT THERE! HOW MANY OF YOU HAVE BEEN TO @anglerstirling C’MON, HANDS UP?! WEEEELLLL, YOU KNOW THAT FEELING CREEPING UP YOUR SPINE RIGHT NOW? FREAKING FOMO!  ‘COS YOU HAVE BEEN… MISSING OUT. 

What a perfect day too! See that first pic? Sat in the window, with them wide open, watching Stirling go by.  

Ok, ok let me start with the first dish, (pic2) sashimi. The Ora King salmon, the Abrolhos scallops and the dry aged Port Lincoln Kingfish. You have not had salmon, until you’ve had Ora King salmon. See those well defined fatty veins? See that colour. Tender af!  I wanted to scream, that’s how good it was. Instead, I giggled like a school girl. ‍️ I’ve had scallop sashimi before….blccch! I’d never had Abrolhos scallop sashimi..oh my!  Tears of ecstasy. Yes, it’s a thing!  Finally the dry aged kingfish. Yeah, once you have this, you never go back. The intensity of flavour once water is removed…boom..flavour central. @anglerstirling is the home of dry aging fish in SA.  This is where you go to get it! 

Spencer Gulf Prawns with fermented Garfish XO. I had no idea what to expect and I freaking love that feeling! Trusting the kitchen gods to work their magic, bring out something next level to the table, gets my endorphins moving! This was my favourite! How tf did they make an XO that intensifies the flavour of the prawns? How did they know? When you go and order this dish, make sure you eat it with the herbs. You’re welcome.  

Lastly the woodfired plate for two. Scallops, prawns, baby octopus, @orakingsalmonaus salmon, Ocean jacket cheeks (@chefprancesmith calls them the chicken wings of the sea) he wasn’t wrong and Kingfish wings. The parts of a fish many disregard but this is where all the great flavours come from! A seafood feast! Sitting here smiling, remembering how freaking Good it all was. Even the hand cut chips compliment the seafood. They’re not just an afterthought or filler. They’re well thought out! Like everything at Angler. So much pride and love has gone into this place.

Thank you so much @chefjezz and Sam! You rock!