Glacier 51 toothfish at Captain Baxter, St Kilda
Captain Baxter first stood on Australian soil in 1837. women Coats and Jackets He fell in love with this land and became Melbourne’s first postmaster. adidas hamburg While controlling the flow of information into the rapidly growing Melbourne, Baxter owned and leased large areas of land in East Melbourne, Richmond and the fertile grazing land of St Kilda. He named Brunswick Street after his mate Brunswick Smythe closing the gap between north and south of the Yarra. mu legend items online Baxter finally retired to Mornington Peninsula where his land is now known as ‘Baxter’. Belstaff It is this man, Ben Baxter, that this St. Kilda’s restaurant lends its name. Belstaff Tote Bags With a huge kitchen and cocktail bar, The Estate would make any retired captain happy. Backpacks kids Mammut Graze like Baxter’s stock with spectacular views of Port Phillip Bay, no matter what the weather is doing. The Captain’s purpose built storage includes wine and beer barrels from the best ports and valleys around the world. The Captain’s cocktail menu is the best way to explore St Kilda’s roots, as each cocktail comes with its own, often cheeky, short story based on St Kilda history and delivers the perfect balance of flavour and flair. Captain Baxter’s food takes inspiration from all over the world. The menu is seasonal and sourced from the best local suppliers. moncler outlet uk store adidas zx flux Captain Baxter is a family business that continues the tradition of supporting other family producers and suppliers. ________________________________________________________ Well the above excerpt was all about Captain Baxter, located at the St Kilda Sea Baths, 10-18 Jacka Boulevard, St Kilda, Victoria. Jackets windproof Their menu currently has Glacier 51 toothfish, sashimi style, and has been reviewed by The Weekly Review, where they said: “Seafood makes up about 50 per cent of his menu, but the attraction lies in clever ideas such as the Glacier 51 toothfish (sustainable Patagonian toothfish, caught wild in the sub-Antarctic and sold frozen) sashimi. It’s presented with a zingy ponzu dressing, rich with bonito flakes and seaweed, topped with a just-spicy avocado purée and dressed with tiny soy pearls, representing caviar, bursting to add a salty, savoury element to the fleshy, intense fish.