Craig Knudson announced as Head Chef at Harbourfront Seafood Restaurant
Harbourfront Seafood Restaurant’s multi-levelled seafood platters have begun to make a name for themselves amongst Foodies and seafood lovers alike, and we could not be more thrilled about it! Whether you fancy Sydney rock oysters with lemon and mignonette, Humpty doo Barramundi fillet and caramelised lemon dressing or Abrolhos octopus carpaccio and salsa verde, our platters offer something for every palette. They are also the perfect items on the menu to share… or not. Either way, behind every tasty option, is our Head Chef, Craig Knudson.
Recently, Craig was interviewed for Delicious Magazine. In the article, he shares, “I don’t want to get locked into being influenced by any one cuisine. The seafood is the hero of almost all the dishes and the flavours and techniques are there to complement, not dominate”. Before joining the Harbourfront team, Craig “earned his chops at bucket-list-topper Qualia and regional gem, the Royal Mail Hotel, Dunkeld”. He has had a crucial influence on designing the menu and delivers outstanding quality dishes every time!
To take a look at the full article, click here.