6 minute read
SEAFOOD: MAKING A SPLASH
Making a splash
The versatility of seafood can deliver a lot for your locals, when used wisely.
By Brydie Allen.
THE HUMBLE fish and chips has been a mainstay on classic pub menus across the country for many years. As iconic as the dish is, it’s just one of many seafood items that customers are opting for in venues today, leading to growing demand for the entire seafood market in Australia.
According to Seafood Industry Australia (SIA) and Australian Fisheries and Aquaculture Statistics, seafood consumption has been steadily increasing in the past two years after a challenging time for the market. SIA also notes that local seafood is accounting for a higher share of this rising consumption, as more consumers back Australian producers.
There’s rising potential predicted for the sector in the future too. IBIS World has forecasted steady rises in per capita seafood consumption in Australia over the coming five years, dependent on prices.
While such cost-of-living pressures can impact the market for seafood in some ways, it can still be a practical and accessible choice for hotel operators and their patrons, as described by Nathan Tillott, executive chef at Coogee Bay Hotel.
“Back in the day, seafood was considered a luxury because it wasn’t always easy to find and it could be pricy with all the wild catching. Nowadays, with aquaculture and smarter fishing, there’s plenty of seafood available and prices have stabilised,” he said.
Menu trends
There are a few other dishes that join the good ol’ fish and chips in the seafood pub menu hall of fame.
Chris Allison is the Queensland regional manager of Lewis Leisure, which includes The Belvedere Hotel and The Komo Hotel. He says: “Oysters always have been quite resilient over the different economic climates in the last 25 years that I’ve been in the industry. Price fluctuates obviously but there’s always a demand for oysters and there always has been.”
Other ingredients that consistently perform well include prawns and calamari, with Allison also saying that some seafood trends can be quite cyclical, as price, availability and consumer tastes fluctuate.
More current trends can be seen on the new coastal and seafoodforward menu that The Belvedere Hotel has launched in its recently renovated waterside location. Lobster features in many dishes, intended to be a point of difference for the venue as a spin on traditional pub seafood that caters to the tastes of local consumers.
“We’re doing a lot of lobster, as a premium item, but we’re still making it accessible rather than selling whole lobster, which doesn’t really suit our market,” Allison explained.
“We do an oversized lobster pie for one, which creates that premiumisation of the pub experience, but it’s reasonably priced. Then there’s a lobster and prawn pasta… and a lobster and gambari pizza.”
Lobster also features in the hotel’s higher end seafood hamper, a two-person platter that Allison describes as “pure unadulterated seafood”.
The Coogee Bay Hotel has also recently launched a new seasonal menu at Marra Bar & Grill reflecting the latest trends and tastes in seafood. Tillott said these trends revolve around local and vibrant flavours, moving away from the expected dishes and techniques.
“We’ve got quite the spread of seafood here in Australia. It’s really something to see menus getting more daring, moving away from the usual fish and chips. When chefs start playing with whole fish and adding things like WA octopus, you can tell they’re all about keeping things vibrant and fresh,” Tillott said.
“Our dining scene is definitely evolving, highlighting not just our amazing seafood but also how our tastes are shifting.”
Tillott notes that hotel chefs have an exceptional opportunity to use what is in our own backyard to create delicious dishes that deliver on what consumers are looking for - simple yet elevated meals.
“Respecting great seafood means keeping it simple… It’s a testament to Australian seafood’s excellence that it can be enjoyed in such a straightforward yet delicious way,” he said.
Versatility and accessibility
A study in the International Journal of Consumer Studies reports that the leading drivers of seafood consumption in Australia are health, taste and convenience, while the main barriers include price, availability, and concerns about quality. This is why it’s important to think about the versatility and accessibility of seafood in the pub setting.
Seafood can be used in a wide range of ways to meet the needs of consumers and break down barriers to entry. As Tillott said, it’s not just about the extravagant options: “With better practices and more awareness of its health benefits, seafood is now a practical choice for everyday meals, not just special occasions.”
It’s not even about the main course either. Allison said: “You can just have a seafood entree and then have something else for your main. I do think seafood is versatile in that way, it can end up in any course, in any size, in any format.”
The key is to ensure that the seafood on your menu is an easy choice that diners can trust will be delicious and high quality, and that will suit their occasion and perception of value. The more premium seafood platters, for example, can be marketed to occasions, while value-focused variations that use smaller portions of seafood can be marketed for everyday enjoyment.
“If you’re versatile with seafood, then there’s probably something you can put on your menu that’s attainable for anyone who’s made that decision to come into the venue,” said Allison.
The best use of seafood
The most impactful use of seafood on a pub menu is one that takes your local diners and your venue into consideration.
“It’s important to cater to diverse preferences among Aussie diners, offering both quantity and premium options without compromising on quality. Providing a balanced menu lets guests choose according to their taste and budget, ensuring satisfaction all around,” says Tillott.
Not every pub menu will be suitable for every seafood dish, when you consider location and cost. As Tillott says: “Having seafood by the beach really amps up the dining experience.”
But for other venues, it may not have the same impact, as Allison said: “You have to use it wisely. Some people will just say it’s too expensive and that’s a valid decision. There’s a lot of menus, that you question - do they really need to have seafood on them?
“It’s influenced by the expectation of the customer. For one venue, they might assume they’re going to find two to four great cuts of beef. For a waterfront venue, they’re probably going to expect more seafood. Country hotels may not have the same expectation.”
As with every item on your menu, it all comes down to execution. There’s a lot that seafood can bring to your venue, if it is executed in a way that your locals will love.
