Best SEAFOOD
Restaurant in
Crows Nest
Cooked Over charcoal in our mibrasa oven
Salmon & Bear is a neighbourhood restaurant located in the heart of Crows Nest on Willoughby Road.
We work closely with our trusted supplier, Joto Fresh Fish, Australia’s premier top-end seafood supplier, to bring you the very best fish from local waters. From market-fresh Swordfish and Snapper to Murray Cod and Turbot, our catch of the day changes regularly to keep things exciting.
COOKING WITH FIRE
TUESDAY - SUNDAY
105 Willoughby Road, Crows Nest
COOKING WITH FIRE TUESDAY - SUNDAY 105 Willoughby Road, Crows Nest
PREMIUM SEAFOOD
At Salmon & Bear, we take pride in offering a selection of premium seafood, sourced from trusted suppliers, and prepared with care over our signature charcoal Mibrasa oven. Here's a glimpse into some of our featured catches:
King Salmon - sourced from the pristine waters of New Zealand, it's a true delicacy that melts in your mouth.
Yellowfin Tuna - Line-caught off the coast of New South Wales, our Yellowfin Tuna boasts a firm texture and a mild, meaty flavour.
Barramundi - Sourced from Infinity Blue Barramundi, and grown in pristine water conditions, it's a delicious fish that's both nutritious and fresh.
Hake - Certified by the Marine Stewardship Council, our Hake from South Africa is an excellent choice for our famous Fish & Chips.
Diamond Shell Clams - Harvested from the wild waters off the coast of Marlborough Sounds by Cloudy Bay Clams, these clams have sweet flesh and a clean, wild ocean flavour.
The MIBRASA
Oven
Discovered on a trip to Spain, our fish are cooked over charcoal in the Mibrasa oven - a coal fired beast that harnesses the power of fire and flame to impart a delicate smokey flavour. Burning hotter than the sun - it gives our fish a beautifully charred skin while keeping the inside perfectly tender and juicy.
So special is our Mibrasa that it’s only usually found smouldering in Michelin star establishments. Part dragon, part oven - this animal takes will, might and hard earned skills to master.
