Restaurant review: Simple and delicious seafood at Gillman Barracks
Published on Feb 2, 2013 2:25 PM
The Naked Finn at Gillman Barracks is a place that thrives on simplicity. It's little more than an air-conditioned shack covered in transparent plastic sheets, but its rustic look gels with its laidback surroundings, where many buildings in the former army barracks have been converted into art galleries.
The food is simple too - seafood cooked with little fuss or embellishment. But almost everything is cooked to the correct timing, and the lack of complicated sauces or seasonings allow the seafood's natural flavours to take centre stage.
Check out the grilled live razor clam which is drizzled with hot shallot oil and topped with fried shallot. Add just a grain or two of sea salt and you get a perfect dish of sweet, succulent shellfish with the tantalising aroma of fried shallots.
Or go for the grilled great Atlantic (diver) scallop drizzled with hot garlic and shallot oil. The scallop is plump and sweet, and again cooked just right. There's nothing worse than overcooked scallop, which becomes dry and rubbery.
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