May 5 Course Crustacian Dinner!
17.05.2012
Join us for our monthly 5 course crustacean dinner by Executive Chef, Donovan Cooke
When: Monday 28th May 2012
Cost: $145 per person
Contact T: 9698 8888 E: reservations@theatlantic.com.au
Crustacean Menu
Spanner Crab Tian
mint, rockmelon, parma ham, muscat jelly, mint sorbet
Pan Fried Scallops
cucumber, daikon and radish, sauce nero
Slow Cooked Tiger Prawns
lemon oil, ragout of soya beans, blood orange reduction
Roast Tasmanian Crayfish
aromatic vegetables, red current jelly, ginger, cinnamon and lemon foam
White Chocolate and Star Anise
semi fredo, compote of poached cherries and raspberries, almond wafer, cherry and yoghurt sorbet
Mothers Day at The Atlantic
18.04.2012
Show your mum you care this Mother’s Day and treat her to a 3 course meal at The Atlantic!
$100 per person
$45 children’s menu (3 years – 12 years)
Menu
Select one option from each course
ENTREE
½ dozen Oysters red wine vinegar, shallots
Atlantic Seafood Cocktail spanner crab, scallop, moreton bay bug, prawn, iceberg, rockmelon,
basil, soft boiled quail eggs
Caramelised Crispy Skin Berkshire Pork Belly micro coriander, spring onions, soya beans, pineapple cumberland sauce
Queensland Tiger Prawns garlic, olive oil, white wine, parsley
Beetroot Salad asparagus, navel orange, witlof, coriander, goats curd
MAIN
Wood Fire Grilled Market Fish radicchio salad, lemon
Vegetarian Risotto roast butternut pumpkin, sage, parmesan
300g Wood Fire Grilled Full Blood Black Angus Scotch Fillet sea salt, olive oil, lemon
Olive Oil Confit King Salmon (NZ) braised romaine lettuce heart, wood fire grilled Jerusalem artichokes, noilly prat sauce
Half Crayfish (Stanley, TAS) – ($45 supplement) wood fire grilled, with condiments
ACCOMPANIED BY
Hand Cut Chips
Mixed Young Leaf Salad french dressing, cucumber, shallots
DESSERT
Spiced Cassonade baked brulee, blueberry compote, pecan cookies
Peanut Butter & Jelly Sandwich raspberry jelly, salty peanut and valrhona chocolate mousse, raspberry sorbet
Cheese Platter walnut bread
Children’s Menu
MAIN
Fish and Chips with tartare sauce
Spaghettini Napoli with parmesan
Chicken and Chips
DESSERT
Icecream selection
April 5 course Crustacean Celebration!
12.04.2012
Join us for our monthly 5 course crustacean dinner by Executive Chef, Donovan Cooke
When: Monday 30th April 2012
Cost: $145 per person
Contact T: 9698 8888 E: reservations@theatlantic.com.au
Crustacean Menu
Spanner Crab Tian
mint, rockmelon, parma ham, muscat jelly, mint sorbet
Pan Fried Scallops
cucumber, daikon and radish, sauce nero
Slow Cooked Tiger Prawns
lemon oil, ragout of soya beans, blood orange reduction
Roast Tasmanian Crayfish
aromatic vegetables, red current jelly, ginger, cinnamon and lemon foam
White Chocolate and Star Anise
semi fredo, compote of poached cherries and raspberries, almond wafer, cherry and yoghurt sorbet
Oyster Time! At The Champagne and Oyster Bar
29.02.2012
Enjoy the pick of Australia’s freshest oysters shucked to order for $30.00.
The Champagne and Oyster Bar at The Atlantic is open from 12 noon until 1am, seven nights a week.
Click here to find out more
5 course Crustacean Celebration!
08.02.2012
Join us for our monthly 5 course crustacean dinner by Executive Chef, Donovan Cooke
When: Monday 26th March 2012
Cost: $145 per person
Contact T: 9698 8888 E: reservations@theatlantic.com.au
Crustacean Menu
Spanner Crab Tian
mint, rockmelon, parma ham, muscat jelly, mint sorbet
Pan Fried Scallops
cucumber, daikon and radish, sauce nero
Slow Cooked Tiger Prawns
lemon oil, ragout of soya beans, blood orange reduction
Roast Tasmanian Crayfish
aromatic vegetables, red current jelly, ginger, cinnamon and lemon foam
White Chocolate and Star Anise
semi fredo, compote of poached cherries and raspberries, almond wafer, cherry and yoghurt sorbet
Restaurant Express at The Atlantic, as part of the MFWF 2012!
03.02.2012
Join us for lunch during the 2012 Melbourne Food and Wine Festival, at a fraction of the usual price!
The Atlantic is participating in the Restaurant Express event, allowing you to dine with us for only $35.00.
Enjoy Executive Chef Donovan Cooke’s celebrated seafood dishes and treat your self to the lunch special to rival all specials: two courses, a glass of Gioiello red or white wine, plus tea or coffee.
Menu
Entrée
Option One- Rockfish soup, saffron and rouille
Option Two- Salad of smoked ham hock, green lentils, slow cooked egg
Main
Option One- Grilled fish fillet ( fish of the day ), sea salt and lemon
Option Two- Wagyu beef cheek spaghettini with chopped parsley
Dessert
Option One- Spiced Cassonade, pistachio praline
Option Two- Goats curd honey parfait
Wine
Option One- Glass of Gioiello Chardonnay
Option Two- Glass of Gioiello Cabernet Merlot
Tea/Coffee
Melbourne Food & Wine Festival 2012 at The Atlantic!
15.12.2011
The 2012 Melbourne Food and Wine Festival is set to be bigger and better than ever. The festival will be running for 20 days, from the 2 – 21 March 2012 and will celebrate 20 years, with unforgettable events.
At The Atlantic we are running four unique events, from a seafood degustation dinner to an interactive cocktail class. Join us and experience The Atlantic!
The Atlantic – Restaurant Express
When: 2 – 21 March – available for lunch only, Monday to Friday
Where: The Atlantic Restaurant
Cost: $35.00
Bookings: reservations@theatlantic.com.au or 03 9698 8888
Click here to find out more
The Atlantic – Ocean to Plate Dinner
When: 8 March, 7:00PM – 11:00PM
Where: The Atlantic Restaurant
Cost: $185.00 seafood degustation with matched wines
Bookings: reservations@theatlantic.com.au or 03 9698 8888
Click here to find out more
The Champagne and Oyster Bar – Bar Express
When: 2 – 21 March
Where: The Champagne and Oyster Bar
Cost: $18.00
Bookings: reservations@theatlantic.com.au or 03 9698 8888
Click here to find out more
The Den – Cocktail Celebration Throughout The Ages
When: 15 March, 6:00PM – 8:00PM
Where: The Den
Cost: $60.00 includes a two-hour hands-on class and tasting
Bookings: reservations@theatlantic.com.au or 03 9698 8888
Click here to find out more
Photos from the Crown Retailer of the Year - 2011!
13.12.2011
Some pictures just in from the Crown Retailer of the Year function held at Crown Metropol last week!
The Atlantic was awarded the Crown Retailer of the Year! An amazing accolade ! Earlier this year, we were awarded one hat in The Age Good Food Guide awards and now this.
The criterion for winning the award includes presentation, customer service, business attitude, marketing and promotion of the business, participation in Crown’s activities and sales performance.
Managing Director Hatem Saleh in his acceptance speech paid tribute to The Atlantic’s amazing staff led by General Manager, Joe Antonino and Executive Chef, Donovan Cooke.
Well deserved Atlantic team!
Visit out facebook page to take a peak!
Hooked on Lunch!
25.10.2011
Join us for 2 courses plus a glass of red or white Victorian Gioiello wine for $45.00!
Monday to Friday lunch only.
Bookings 9698 8888 or reservations@theatlantic.com.au
Click here to find out more
Barbecued Barramundi by Donovan Cooke
28.09.2011
If you have dined at The Atlantic, then you would know all about the fabulous whole fresh fish, that is eaten straight off the bone. Here is the recipe for cooking Donovan’s famous Barbecued Barramundi!
Barbecued Barramundi (or you could use a whole snapper). Allow 45 minutes for wood fire barbecues.
Preparation Time
5 minutes
Cooking Time
15 minutes
Ingredients (serves 2)
1 whole barramundi (about 700g) (or you could use a whole snapper)
Salt and pepper, to taste
4 tbsp cup olive oil
1 lemon, juiced
Method
Light a wood fire barbecue 45 minutes before cooking. At Atlantic, we use a mix of grey box and yellow box for a great smoky flavour. Gas barbecues are also fine.
Take the barramundi from fridge 10-15 minutes before cooking. Make sure the skin is dry and the fish is at room temperature. This will speed up the cooking process.
Season with salt and pepper and brush the fish with olive oil.
Place fish on to grill for 1-2 minutes, then rotate to get the criss-cross pattern. Turn over and repeat the process.
Place the fish on a tray lined with baking paper and put in a preheated 180-200C oven for about 12 minutes.
Rest fish for 5 minutes.
Serve with a splash of olive oil and lemon juice, fresh cracked pepper and sea salt.
Enjoy!
Media Release - Con Andronis announces his departure from the Atlantic Group of Companies
25.07.2011
Con Andronis announces his departure from the Atlantic Group of Companies, selling his interests in the company including The Atlantic restaurant.
Click here to read the media release
Hold your next corporate event or celebration at The Atlantic
02.05.2011
For business or pleasure, The Atlantic team offer an unforgettable dining experience in the comfort of our private dining rooms. Our chef will tailor a degustation style menu just for you and our sommelier can advise of matching wines to accompany each course.
With 3 unique private dining rooms seating 7 to 24uests, we are sure to have something to help you host your next perfect event
Download the factsheet
We are now on Facebook & Twitter
14.04.2011
To be kept up to date with the latest news and all things The Atlantic, we are calling all big sharks to ‘like’ and ‘follow’ us on Facebook & Twitter.
Select the below links and you will be directed straight there – easy!
Take me to Facebook
Take me to Twitter
Sneak Peek
11.03.2011
To whet your appetite, this is a whole barramundi ( according to director and fish monger Con Andronis – this is the only way to eat fish !) – one of the many whole fish that will be available on the menu at The Atlantic.
The Garland Stove
10.03.2011
Executive Chef Donovan Cooke is delighted with the Garland stove that has been made to his exact specifications. He has taken the best of the best concepts from his past kitchens and he believes this custom designed kitchen is the ultimate.
He has the ability to cook many different styles i.e. pan roast, slow cook, char grill etc all from the same unit.
It is a whopping 9 metres long by 2 metres wide and weighs 2.5 tonnes!