Sammy’s on The Marina have kick-started the new year by recruiting a new head chef by the name of Camillo Crugnale, who has carefully curated a brand new and improved menu that incorporates the freshest seasonal ingredients and locally sourced South Australian seafood.
The Adelaide Insider was invited to sample a selection of some of the unique new dishes that Sammy’s on The Marina have to offer.
Kangaroo Island Lobster & Blue Swimmer Crab Veloute
Warm, buttery and smooth as silk, this velvety veloute is sure to be a hit when the cooler autumn/winter months roll around. Tender chunks of crab and lobster meat lay immersed in a vibrant orange puree, soaking up the buttery, rich flavours of egg yolk, soft potato and cream. Prepare to have your tastebuds pleasantly surprised, as a sweet twist of moscato wine lingers at the end of each sip to tantalise the tongue.
It’s everyone’s 80s retro favourite, served with a modern day twist! Fresh from the ocean to the plate come a selection of South Australian King Prawns, crisp on the outside to conceal the succulent, juicy meat that lies within. Savoury elements of cos lettuce and parmesan crumbs are juxtaposed by fresh raspberries, creating a clash of flavours that collide to complement one another rather beautifully. Topped with a pinch of seasoning, a drizzle of oil and a dash of cocktail sauce, this prawn cocktail is a timeless classic that will never get old.
Marinated South Australian Octopus & Mussels
This is served with Taramasalata Spread, Coriole Black Olives and Cucumber Salad. This continues the trend of simple dishes with incredibly fresh ingredients. Crugnale applies his expertise and background in Mediterranean cuisine with this dish. The Taramasalata and Black Olives both implement a salty flavour that complements and accentuates the Octopus and Mussels marinate.
Seared Sea Scallops with Maple Pork Jawl
Chef Crugnale combines elements of seafood and red meat to create a mains dish that is sure to convert anyone who says they’re not a seafood lover. Sitting atop a bed of creamy Adelaide Hills cauliflower puree are lightly seared scallops, Barossa speck and tender morsels of pork jawl marinated in a sweet maple sauce. Thin slices of apple and red cabbage add a sweet element of freshness to the meaty dish, whilst an ever so light sprinkling of truffle dressing ties it altogether and leaves you wanting more.
Baked Atlantic Salmon
Drawing influences from Mediterranean cuisine, Chef Crugnale has put a European twist on the traditional salmon main that everyone knows and loves. Sitting to one side are two halves of pickled beetroot egg, catching the eye with their unique purple colour. On another corner of the plate lies a pyramid of vibrant orange caviar pearls, each having been hand-milked individually. Lying between an elegantly formed cross of balsamic vinegar sitting atop a pillow of orange-scented pumpkin is the piece de resistance: a generous thick slab of Atlantic salmon, ever so slightly baked to turn the outer skin slightly crispy to conceal the oily, tender meat within.
Galiano Panna Cotta and Baked McLaren Vale Figs
Last but certainly not least was what at first seemed an unlikely pairing of flavours yet transformed into a distinctly unique mix of sweet and savoury for dessert. The soft, velvety panna cotta was infused with the alcoholic sweetness of Galiano and topped with a thin layer of syrup braised berries. A thick slice of McLaren Vale fig was topped with spiced almond dukkah and a sweet mango sauce, creating a juxtaposition of sweet and savoury flavours that form a surprisingly decadent pairing.
A massive thank-you goes out to Chef Camillo Crugnale for treating our tastebuds to a delectable feast, as well as Pervez and the kindly hospitable staff at Sammy’s on the Marina for having us. Sammy’s on the Marina are also offering free hire of their upstairs function room complete with a 270° view of both the beach and the Marina Pier during the months of may, June and July. Be sure to get in quick and make the most of this incredible deal by contacting email@example.com or 0431 756 759.
Sammy’s on the Marina // 1/12 Holdfast Promenade, Glenelg, SA, 5045