The Red Cray

Seafood at its Best

Set alongside the picturesque Swan River, just off Great Eastern Highway in Belmont, the Red Cray is waiting to take you on a fresh fusion-style seafood adventure.

As soon as you step in the door you start your culinary journey. Hints of east meets west inspired decor, a bright airy atmosphere and large tanks with live crayfish greet you along with the friendly bar and floor staff who are ready to make your Red Cray experience one to remember.

With clean fresh high quality local produce arriving daily, owner and chef Jag Singh says the Red Cray prides itself on a fresh and tasty menu that delivers something unique and different to Perth diners.

The Red Cray boasts a large selection of entrées and starters including the Salt and Pepper Calamari. Marinated in sage and ever so lightly battered, the juicy tender squid is served on a fresh Greek salad drizzled with balsamic reduction.

As the name suggests, the Red Cray has a large selection of crayfish on offer. Either half or whole, from grilled with garlic butter, to prawn and caviar-topped, the Red Cray can cater to all your Western Rock Lobster fancies.

But the real highlight of the menu is the Red Cray Platter. Fantastic value for money, the Platter would be an ideal meal for two or even a family of four. It would also make a fantastic share starter for a larger group wanting to pick at a bit of everything.

Nothing is forgotten on this mouth-watering Platter. There are crisp and juicy chilled king prawns, creamy garlic prawns with coriander and shallots, grilled calamari served with coriander, crispy beer battered chips, and chilli mussels served with sliced red and green chilli.

There are also three different types of fish, each delivering a completely different taste sensation.

The Saffron and Coconut Battered Fish has a strong fishy flavour but the spiced batter and the enticing taste of the Red Cray's secret sauce balance this perfectly.

The melt-in-your-mouth barramundi fillets of the Grilled Fish with Lemon Butter are served on potato mash. This creamy textured dish has fresh and tangy flavours that are surprisingly subtle and not overpowered by the lemon butter.

Finally, the Herb-Crumbed Whiting Fillets are drizzled with a creamy zesty lime aioli made fresh in the Red Cray kitchen.

In fact, all sauces that accompany each dish on the menu are made fresh daily by the experienced Red Cray team.

But the real highlight of the Platter is the oysters. Both served Kilpatrick and Natural, the oysters are sweet, delicate and simply a delight. Easy to chew and easy to swallow, these briny gems are a seafood lover's dream.

The oysters and the fragrant, meaty and moist Crab Cakes served with a spicy sauce are also the perfect match for our choice of wine.

The Leaping Lizard Semillon Sauvignon Blanc 2007 is a full-bodied crisp fruity white and is a great accompaniment for shellfish. The Leaping Lizard worked well with the entire Platter but when matched with the oysters and crab cake the combination worked perfectly.

The Red Cray is open for lunch and diner Monday to Saturday and its reputation for delivering clean fresh produce and an inviting atmosphere means that bookings are essential.

But don't be shy, if you love your seafood and are up for a culinary adventure why not visit the Red Cray?

After all, your seafood journey starts here.

by Lauren Norton