Darwin's SNAPPER ROCKS really rocks for seafood, wine and more (3-14-24)

 Our last port on this 32-day cruise and final stop in Australia before heading to our final destination Bali was Darwin, capital of the Northern Territory. For a small city, it has a lot going for it and we decided to pop off the ship for a final dinner ashore as we were overnighting here. Our new friends, Priscilla and David, joined and we walked across the waterfront to the very busy and active dining spots just off the wharf. We chose SNAPPER ROCKS as the menu was quite varied and had, yes, OYSTERS. We really wanted some local ones, but the featured ones here were from Coffin Bay in South Australia, but we loved them as well. A couple dozen later we were thrilled as we chose them plain and also with finger lime "caviar" (really just a dash of these amazing limes from Queensland) and shallots ....what a great way to end our oyster journey.

We chose a Hahndorf Hill Grüner Veltliner from the Adelaide Hills in South Australia to start and it was ideal with the yummy bivalves having great acidity and also superb melon and tart apple flavors. Our second wine was the D’Arenberg ‘The Sun Surfer’ Fiano from McLaren Vale, also in South Australia which we all loved and never heard of, as I assume the Fiano grape is not exported to the USA from this well-known winemaker. Wines are not produced in the north as the temps are so high and they have a huge wet season which is just about to end followed by a dry season; no way for grape vines to survive.

Priscilla said we had to try the "Fish Wings" which are actually grilled cheeks from the local snapper seasoned with peri-peri sauce that we all loved. Next came the "Bugs," the famous large crayfish in Australia that here came from the nearby Gulf of Carpenteria and simply grilled with lemon, butter & garlic. These crayfish are the size of lobster tails and taste truly magnificent. Fried Loligo local squid was lightly battered with Geraldton wax, salt, leaves, and were served with a remoulade/aioli. we loved it all!! 

We decided to try the local specialty main: Whole wild-caught local Snapper with cashew sauce, papaya & coriander. The meat came off the bones beautifully and we all loved the dish which also came with a not-spicy-at-all Green papaya salad. Our sides were yummy Crispy Potatoes with rosemary & salt as well as super tasty Sauteed Snake(string) Beans with chillis and shallots.  For the wine we moved to a super light-bodied Serafino ‘Bellissimo’ Montepulciano, also from the McLaren Vale, South Australia.

The four of us waddled back to the ship knowing that this wonderful fresh fish meal would stay in our minds and hearts for a long time. It was even better sharing it with our wonderful new friends.