JEWELS OF THE SEA

Three Sydney restaurants lead the way in celebrating Western Australia's ocean treasure, the Leeuwin Coast Akoya, for its versatility and unique umami flavour.

Chef-owner, Tristan Rosier and head chef, Will Lawson, Arthur

"It's really exciting to be working with something unique - the Akoya allows us to be creative and inventive. Diners are intrigued by it and receptive to trying it."

ARTHUR

Since it opened in Surry Hills in 2018, Arthur has showcased the best Australian produce at its degustation-only restaurant. Chef-owner Tristan Rosier's creative direction is as clear as his focus on seasonal produce. The Leeuwin Coast Akoya perfectly fits his Australian-focused vision. Grown sustainably in Western Australia's pristine waters of Albany, the Akoya is grown solely for culinary purposes. With its unique flavour, the umami taste of the Akoya has Rosier and diners intrigued. "It's similar to an oyster, but the texture is quite creamy with a firmness, thanks to the adductor muscle," says Rosier.

In keeping with its all-Australian theme, Rosier has created a grilled Akoya with a bush tomato XO sauce.

"The dish speaks to the sustainability of the Akoya repurposing the cuts from our seafood to create the sauce creates a nice dish narrative."

Maria Sheslow, Bay Nine Omakase