32, Jalan Kemuja
59000 Bangsar, Kuala Lumpur, Malaysia
Tel : 603-2856 2016
FB : Southern Rock Seafood
Business Hours :
Mon – Sun 10 a.m. – 10 p.m.
Thanks to the wonderful invitation, I recently went to Southern Rock Seafood with few blogger friends to sample some of their seafood signatures, including premium, appellation-specific oysters like Gallagher Specials from Ireland and Cloudy Bay from New Zealand.
Nestled on Jalan Kemuja parallel to Jalan Bangsar, Kuala Lumpur, Southern Rock Seafood is just a short 5-minute stride from Bangsar LRT station. The restaurant also offers valet parking for further accessibility.
Confidently declaring to offer the widest range of oysters available in Malaysia, the team at Southern Rock Seafood takes pride and enjoyment in knowing where and by whom each appellation of oysters is grown.
“Our team is always excited to share knowledge and educate our customers about our products. If you want to know where each oyster is from, how its grown, what kind of wine would be best paired with it, we have the information for you. And for those who are interested, we’ll even teach you how to shuck an oyster and give you a shucking knife to take home!” said Josh Green, the co-owners of Southern Rock Seafood.
Glorious SRS Breakfast (RM38) served with two eggs (prepared as you wish), hot smoked salmon, potatoes confit, roasted tomatoes, portobello mushrooms, and fresh greens. My kind of comfort food indulgence that chef nailed it perfectly right.
Roasted with their fruit wood charcoal oven, experience a kaleidoscope of flavours and textures with this Mixed Seafood (RM68) that includes prawn, mussel, squid, and clam cooked together with simple ingredients like garlic, lime, chili and thyme to retain its natural taste.
Rest assured you are getting the fresh and quality ones as all of their seafood is air-flown weekly to the restaurant.
Roasted Tiger Prawns (RM52) in addictive lemon and butter sauce on the BERTHA Charcoal Oven. It is a barbecue grill and oven designed for the professional kitchen, where chef is able to cook at a range of temperatures that can produce incredible delicious food retaining most of the moisture, giving a much better mouth feel, greater flavour, profile and superior caramelisation.
With a menu offering something for everyone, Southern Rock Seafood also serves pasta dish to satisfy those craving for noodles. You can choose to enjoy your pasta with baked salmon belly or curry butter prawn, or my favourite Chef Naim’s signature Angel Hair Mussel Laksa (RM36) that’s simply addictive with his specialty appetizing broth.
Ideal for groups, guests can enjoy quality whole baked seafood fresh from the fishmonger, including Loch Duart Salmon, Yellowtail Kingfish, Barramundi, Lobster, and the one we had Petuna Ocean Trout (half fish serves 5-6 pax RM450 ; whole fish serves 10-12 pax RM850) which is from Tasmania Australia.
More fish options for the seafood lovers, flavourful Skillet Roast Whole Seabass with vegetables and mushroom as the sides.
With quaint nautical-themed décor including clam ashtrays, fishing baskets for lampshades and fresh seafood in tanks and champagne bathtubs on display, customers can enjoy both the ambience and product of only the best premium seafood in Kuala Lumpur at Southern Rock Seafood.
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More photos at FOOD Malaysia facebook page, a Malaysian food & lifestyle blogger since 2010