It’s the Sunday roast of the summer, with coal-fired barbequed fish on the menu every Sunday at Old Palm Liquor in Brunswick, Melbourne.
Drawing from his South African roots, Head Chef Almay Jordaan is delivering the six-course feast for $100 per person.
The menu features Old Palm Liquor favourites such as coal-cooked oysters and steamed black mussels alongside the special wood-fired whole flathead with fermented chill butter and triple-cooked-chips.
For an extra $50 per person, guests can add bottomless tap wines from the Clare Valley’s Koerner Wines to their meal.
The Sunday fish braai menu is available every Sunday from midday to 5pm, or until sold out.
