When Mark Catsburg and Kelly Dunn returned from an American vacation, they were inspired to create something reminiscent of the beautiful Monterey Bay on the Californian coast.
Their love for American-inspired food and the memories of enjoying quality seafood with an accompanying drink and stunning views was something that remained in their minds. The idea for Montereys came quite naturally to them and the result is a relaxed restaurant and bar that highlights the beautiful simplicity of life, and food.
Despite its nautical vibe, the space is still refined and open all day, offering diners a pleasant experience, no matter what the occasion. Pull up a stool at the front window looking out to the street and let your imagination take you on a sea-side journey.
This journey begins with the food, and the couple were lucky enough to find the perfect chef to create a menu that reflects their vision. Daniel Salcedo is no stranger to seafood, previously working at Rockpool and Harley House, while his Peruvian background is injected into the menu with some unique flavours and techniques.
His passion for showcasing fine produce combined with his love for Peruvian cuisine is evident in his fresh and inventive dishes. You will often come across ingredients that won’t be found elsewhere, such as the special yellow chillies used in the ceviche.
The charcoal grill sees the protein pass through to provide a smokey flavour that Daniel hopes to incorporate into other elements, and he even has plans to make an ice cream using smoked chillies.
Start with the incredibly fresh and zesty ceviche before moving onto one of the famous lobster rolls. For main, there is a selection of whole fish cooked to perfection alongside a mandatory pasta dish and there’s even some beef short ribs on offer if you are all fished out.
The beverage selection carries on the simple approach, with a focus on boutique wines and a selection of beers all from Australia and the US. If it’s a cocktail you’re after, the Palm Beach Paloma; a blend of cucumber, jalapenos, smoky mescal, grapefruit, lime and club soda with a grey sea salt rim is the way to go.
Keep an eye out for future plans, with two spaces upstairs that Mark and Kelly hope to turn into a late-night whisky bar.