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  • Licensed

Experience a culinary journey like no other at one of Australia’s most awarded regional restaurants – Fins.

Fins is special for a number of reasons. Firstly, it is owned by award-winning celebrity chef, Steven Snow, and his wife, Morgan. Steven earned his status as one of Australia’s top chefs when he first opened Fins on the banks of the Brunswick River in northern New South Wales. What was merely a bankrupt restaurant when he bought it, transformed into a thriving business, which became the first embodiment of Fins.

After success in his first venture, Steven headed to nearby Byron Bay where he opened Fins at the iconic Beach Hotel. The second coming was just as successful as the first, with Fins winning two Sydney Morning Herald Chef Hats every year of its operation.

This is another point that makes Fins special – it moves between locations. Now in its third site at Salt Village, Fins has been a hatted restaurant for two decades and it has become associated with quality, consistency and seafood that is always cooked to perfection.

Much of this success can be attributed to Steven. Having owned and operated Portugal’s ‘Fins Club’, he has a wealth of experience as a chef across the globe and infuses these experiences into an innovative and nutritious menu. Using the best local produce and freshest line-caught fish and seafood, Steven draws upon cooking techniques learnt throughout his impressive career to create truly unique local offerings.

Steven is joined in the kitchen by Head Chef, Dylan Cashman, who shares a passion for using fresh, sustainable seafood and organic produce. The pair forage for wild herbs along the beach in front of the restaurant and make use of a kitchen garden full of kaffir limes, lemon myrtle, finger lime, papayas, ginger, lemongrass, edible flowers, figs and mulberries, just to name a few. Local growers and farmers supply all of the organic meat, fruit, vegetables, dairy and honey for the kitchen as well.

The Fins menu is heavily influenced by what seafood is available each day – Steven speaks to local shermen every morning for an update on availability so he can change the menu accordingly. Depending on the day, the menu offers up to six types of fish – anything from bar cod, bass groper and flametail snapper to blue eye trevalla, mahi mahi and pearl perch. Whatever the option, waitstaff are well informed as to where the sh was caught, its flavour and texture, as well as possible wine pairings.

Speaking of, Fins offers an incredibly extensive wine list prepared by in-house sommelier and owner, Morgan. She is joined by French sommelier, Florent Elineau, who has a long and varied background in wine all over the world. If wine is not for you, the drinks list offers an impressive range of cocktails and spirits – there are more than 20 boutique gin producers available.

The beautiful, plantation style dining room is the perfect setting to enjoy a cocktail or two while waiting for your freshly prepared seafood. Antique lighting and hanging gardens dangle from the pressed-metal ceiling creating a chic and intimate feel that allows you to lose yourself over hours of indulgent dining.

The Fins philosophy has and continues to revolve around showcasing organic produce and the best line-caught fish and seafood, cooked to perfection. With 20 years of experience, it shows no sign of slowing down.

Locate Fins

5-6 Bells Boulevard, Salt Village, South Kingscliff


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