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Media Meet at Sammy’s on The Marina

Who said trips to the beach had to end come winter time? Think again! Escape the winter chill without sacrificing the scenic seaside views at Sammy’s on The Marina: the crown jewel of Glenelg’s Marina Pier that sparkles all year long – rail, hail or shine.

Taking pride of place in the most prime location in all of Glenelg, Sammy’s on The Marina truly is a hidden gem just waiting to be discovered. Prepare to have your soul swept out to sea with stunning 270° two-storey seaside views of Glenelg’s gorgeous Holdfast Shores. Here’s a secret top tip: the prime time to visit Sammy’s is definitely at sunset! Arrive at approximately 4:45pm during the winter months to avoid missing the spectacular spectacle!

The Adelaide Insider was invited to attend a VIP media and influencer event at Sammy’s on The Marina to christen their upstairs balcony and sample dishes from their newly launched winter menu.

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After being greeted with a glass of bubbles, we were then treated to a variety of canapes such as garlic bread, trios of dips and lightly toasted warm pita bread to graze on whilst soaking up the last sun rays of the day before they disappeared behind the horizon.

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Salmon Cucumber

Nestled atop a vibrant backdrop of banana leaves lay an assortment of salmon cucumber canapes. A slice of crunchy cucumber made up the base, followed by a silky smooth slice of fresh salmon, topped with a smokey cream topped with fennel.  These little beauties truly were petite parcels of perfection!

 

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Oysters

Sammy’s sure do know how to make a splash with their highly renowned oysters, offering a broad selection cooked, baked and fried in every which way imaginable.

Coming fresh from the sea, each bite of the oysters Kilpatrick and caviar oysters revealed a burst of sea salt infused flavour which transported your tastebuds straight to the sea.

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Bringing an element of spice to the seaside, the sesame seaweed salad and chilli balsamic oysters packed a slight kick which was balanced out by the cool, salty freshness of the oyster meat.

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For those who are just dipping their toes into the wide world of oysters, the beer battered oysters infused with lemon thyme offered a lighter and less intimidating alternative to the traditional raw oysters.

 

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Garlic prawns (GF)

Garlic prawns are the perfect winter warmer, oozing hearty flavour and offering a melt-in-your-mouth moment. Tossed in a white wine and garlic cream sauce, each prawn was wrapped in a tight spiral to conceal a tender morsel of delicious meat. At the centre lay a tower of soft rice topped with a kaffir lime pilaf, which soaked up every ounce of flavour and last droplet of the creamy sauce.

 

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Scallop Ceviche:

A layer of thinly sliced scallops came topped with a vibrant and refreshing salad consisting of crispy sprouts, fresh ginger and miniscule chilli flakes to add a zing. Wrapping the dish altogether was a generous drizzle of yuzu dressing, which contained hints of lime, orange juice and grape oil.

 

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Bucket of SA King Prawns (GF)

Can’t get enough prawns? How does a whole bucket sound! Prawn lovers rejoiced at the sight of an entire bucket filled to the brim with succulent King Prawns, remaining perfectly intact with their shell encasing their juicy flavour. Served with a zesty homemade seafood sauce and fresh lemon to squeeze, these crisp and crunchy crustaceans went down a treat!

 

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Spiced Buttermilk Barramundi

Originally served as a part of The Wilson Vineyard By The Sea Degustation Dinner, the crowd favourite Spiced Buttermilk Barramundi has earned a place on Sammy’s permanent winter menu. A crunchy poppadum cradled a tender morsel of white Barramundi with a hint of spiced buttermilk. Nestled atop a bed of lightly curried lentils, this dish brought the spices of India to the seaside!

 

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Boston Bay Mussel Pot

You can’t go past a good comfort food dish in a hotpot, and the Boston Bay Mussel Pot is the heartiest and wholesome winter warmer of them all. A humongous hotpot of goodness contained an endless amount of whole black mussels, half of which were steamed with tomato and basil and the other half being infused with an Asian laksa sauce. Served with freshly baked crispy bread to soak up the flavoursome juices and the broth that lie underneath, these mussels tantalised tastebuds and soothed the soul.

 

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“Deluxe Platter”

Last but most certainly not least, we were treated to a seasonal winter special to just hit Sammy’s new winter menu: the Deluxe Platter that trumps all seafood share platters. Picture grilled skewered prawns, battered whiting, Moreton Bay Bugs, fresh king prawns, natural oysters, grilled scallops, salt and pepper calamari, crumbed calamari and much more! The pièce de résistance was well and truly the Northern Territory mud crab, which was bathed in a chilli sauce to add a seasalt infused kick. Served with beer battered chips and fresh green vegetables, the Deluxe Platter had something to satisfy everyone’s seafood cravings.

Already craving more? Sammy’s on The Marina are hosting another wine degustation dinner in partnership with highly acclaimed winery Hentley Farm on Friday 9 August. Boasting six mouth-watering courses paired with eight varieties of wine, this is an exclusive degustation that is not to be missed!

Be sure to book in advance before this highly anticipated event sells out by emailing functions@sammys.net.au, or calling (08) 8376 8211 or 0431 756 759. Plus, mention that The Adelaide Insider sent you, and receive a discounted special price!

Endless amounts of thanks goes out once again to Pervez and the lovely team from Sammy’s on The Marina for having us, and the lovely Anna-Louise from Marina Pier for inviting us.

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Sammy’s on the Marina // 1/12 Holdfast Promenade, Glenelg

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