Now that we live North of the river, old favourites are now distant memories. And one that has been neglected is Claypots in South Melbourne. Today we actually ventured across the river as I had an errand to run in Southbank and it really didn't take much convincing for us to decide to have lunch here.
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We took our seats at our table ordered our drinks; the usual beer for Steve and traditional lemonade for me and we worked on our order:
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The razor clams and the snapper were new to us but the rest are old favourites and once the steaming bowl of pasta arrived we were transported back to what felt like the familiarity and warmth of home. The pasta is always al dente and the saltiness and tanginess of the white anchovies and the tingling warmth of the chilli is always such a delight.
The razor clams were cooked in white wine and garlic and they were delicious too. We'd forgotten how tasty the sambal kingfish is and for a small piece of fish which could be easily overcooked, this was perfect. Shred of white fish meat just came off the bone and the spice and sweetness of the sambal was just a wonderful flavour sensation.
Claypots do amazing crushed potatoes. The texture and the flavour of these floury pieces of warm potato just work so well with the delicate nature of the fish. The snapper alla puttanesca wasn't quite what we envisioned as we thought it would be in a tomatoey olive sauce but actully it was pan fired with more of a tapenade on the side. Still delicious and probably better not to be drenched and over powered in sauce in hindsight.
And our favourite the John Dory; which I didn't take a picture of as it's not always the prettiest of fishes once fried up but it is so delicious. Delicate, white, sweet flesh and then the lemongrass, chilli paste it comes with just brings out that sweetness.
We miss you Claypots. Shame we now live so far. Like good friends though, it's worth the effort and the travel. We'll not leave it so long next time.
The razor clams were cooked in white wine and garlic and they were delicious too. We'd forgotten how tasty the sambal kingfish is and for a small piece of fish which could be easily overcooked, this was perfect. Shred of white fish meat just came off the bone and the spice and sweetness of the sambal was just a wonderful flavour sensation.
Claypots do amazing crushed potatoes. The texture and the flavour of these floury pieces of warm potato just work so well with the delicate nature of the fish. The snapper alla puttanesca wasn't quite what we envisioned as we thought it would be in a tomatoey olive sauce but actully it was pan fired with more of a tapenade on the side. Still delicious and probably better not to be drenched and over powered in sauce in hindsight.
And our favourite the John Dory; which I didn't take a picture of as it's not always the prettiest of fishes once fried up but it is so delicious. Delicate, white, sweet flesh and then the lemongrass, chilli paste it comes with just brings out that sweetness.
We miss you Claypots. Shame we now live so far. Like good friends though, it's worth the effort and the travel. We'll not leave it so long next time.
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