One of the best ways to stay updated on food trends is to watch what hits the menus of top restaurants.
Today, we asked Sydney Seafood School for their expertise, so that we can give you a window into what's hot on restaurant menus in Sydney right now.
Read on to be inspired and learn how to recreate the restaurant experience at home.
ALFONSINO AT KILN 
Led by Mitch Orr, at the Ace Hotel has taken the Sydney scene by storm since its opening late last year.
Mitch features a huge range of delicious local seafood species on his menu, but perhaps the most notable is his use of Alfonsino (in a crudo, served with peach and tomato jelly). This deep-sea fish was historically lesser-known, but it's started appearing more and more on restaurant tables... Fish king Josh Niland has even started !
The Alfonsino uses its large mouth to take advantage of a huge variety of prey, including prawns, crabs, squid, and small fish; this diverse diet makes for a wonderfully neutral flesh that lends itself to a variety of cuisines. Excellent raw, baked, grilled, steamed, or fried, there isn’t much this fish can't do.
MURRAY COD AT SHELL HOUSE
took home a bunch of accolades in the 2022 Good Food Awards, and for good reason. Culinary Director Joel Bickford has hosted a fantastic class at Sydney Seafood School in the past, so we can confirm that he knows his seafood stuff.
One of the species Shell House is leading the charge on is Murray Cod. As a fish solely harvested through aquaculture, it's an exceedingly sustainable choice that is always in strong supply. On top of that, it's absolutely delicious.
We love Murray Cod because it's so versatile: when a recipe calls for a firm white fish, it is generally a great pick. It can be pan-seared, baked, battered, steamed, and grilled. The world is your oyster!
SCHOOL PRAWNS AT GILDAS
If you're a foodie, you've certainly heard of Lennox Hastie. His Surry Hills wine bar has been working more and more seafood into its offerings, from Squid and Pipis to Spanner Crab and Skate.
Our pick from the Gildas menu for you to start using at home is the School Prawn. Deliciously sweet, these prawns are rarely bigger than a pinky finger, and as such are very affordable.
While you can buy them cooked and peel them and eat them at the table, this can be fiddly. Instead, make like Lennox and deep-fry them whole. We've even got a recipe for you.
SEASONAL SHOPPING AT MOXHE
was the winner of Best Seafood Restaurant in ÎÛµ¼º½¸£ÀûÍøÖ·'s 2022 Seafood Excellence Awards, so it's safe to say Chef David Coumont has got the tick of approval.
The amazing thing about Moxhe is that their menu changes every day, depending on what David finds and loves at the Market that morning.
In that sense, to channel Moxhe at home, the best thing you can do is come in and have a chat to a fishmonger! Ask what's fresh and in season, and start your meal from there. You can't go wrong.