Salmon and Bear specialise in fish charcoal grilled on the Mibrasa oven, and served in a Zetland venue with an Alaskan log cabin ambience.
Heard of poké? It's is Hawaiian for 'sections' and refers to cubes of raw fish. At Salmon and Bear, they’ve got two types of poké – salmon and tuna – which they serve with coconut rice and an array of Asian greens.
The place is the project of chef Mark Jensen (Red Lantern on Riley) along with partners Joe Ward and Joe Katz. Jensen is offering fish tacos, fish burgers, salads and the Grizzly Plate – your choice of grilled fish plus sauce and two salads or sides.
And here's the kicker: the two desserts ($7) are by Gelato Messina – a chocolate gelato cookie sandwich and a strawberry gelato white chocolate paddle pop.
