Seafood for Pubs and Bistros: What Melbourne Kitchens Need From a Supplier

Friday night. The pass is full, the fryer hasn't stopped since six, and table twelve wants three more fish and chips. This is when your seafood supplier either holds up or lets you down.

Pub and bistro kitchens don't need fancy. They need the same fillet, the same size, at the same price, every week. They need deliveries that turn up when they're meant to. And they need a supplier who picks up the phone.

Sea Kings has been supplying Melbourne kitchens from our Preston base since 1999. Here's what we've learned about getting seafood right for pubs and bistros.

The pub menu, sorted

Most pub seafood comes down to a handful of dishes that sell every single week. Here's how we help kitchens nail them.

Fish and chips. The biggest seller on most pub menus, and the dish where consistency matters most. A fillet that's thicker one week and thinner the next throws out your fry times and your plate cost. We supply portion-cut fillets like flathead, barramundi and blue eye, cut to the weight you spec. Talk to us about the right fish for your batter and your price point.

Prawns. From garlic prawns to a surf and turf, prawns earn their place on the menu. We carry raw king prawns and tiger prawns in a range of sizes, so you can match the prawn to the dish.

Mussels. A pot of mussels is a great margin dish for winter specials and share plates. We stock local Victorian mussels and New Zealand mussels.

Salmon. The safe pick for diners who want something lighter. Our salmon portions come cut to size, ready for the grill.

Specials. Oysters, octopus and scallops give your chef room to play. They work well for a weekend special or a seafood night to fill quieter midweek tables.

Portion control keeps your food cost honest

If you're running more than one venue, portion control isn't a nice-to-have. It's how you keep the same dish costing the same amount in every kitchen.

When fish arrives whole or in random-weight fillets, someone in your kitchen is cutting it. That's labour, waste and guesswork. When it arrives portion-cut, every plate starts from the same weight.

Here's what that means for a pub group:

• Predictable plate costs. You know what a serve of fish and chips costs before it's cooked.

• Less prep time. Your chefs cook instead of breaking down fish.

• The same dish everywhere. A diner gets the same serve in your bayside pub as in your suburban one.

• Easier menu planning. Fixed portion weights make costing a new menu straightforward.

We work with your head chef or group exec chef to set portion specs once. After that, every order comes cut the same way.

Ordering that fits a busy kitchen

Chefs don't have time to chase orders. Partner accounts order through Fresho, so you can place and track orders from your phone, between services.

We deliver across Melbourne metro, Monday to Friday, with cold-chain delivery so product arrives at the right temperature.

The paperwork is covered

Sea Kings is PrimeSafe licensed and runs a HACCP food safety program, with full traceability on what we supply. We also carry MSC-certified products for venues that want sustainable options on the menu.

Our customers include hospitals, aged care homes and the Australian Open kitchen. If our product and paperwork hold up there, they'll hold up in your pub.

Common questions from pub and bistro chefs

Do you supply pubs and bistros, or only hospitals? 

Both. We supply restaurants, cafés, caterers, pubs and bistros, as well as hospitals and aged care homes across Melbourne.

Can you cut fish to a set portion weight? 

Yes. We portion-cut fillets to the weight your kitchen specs, so every serve is the same.

How do I place orders? 

Partner accounts order through Fresho. You can also call us on 03 9416 8177.

Where do you deliver? 

We deliver across Melbourne metro, Monday to Friday.

Can you supply several venues in one group? 

Yes. We can set up supply for multiple venues with the same portion specs across every kitchen.

Are you licensed? 

Yes. We're PrimeSafe licensed with a HACCP food safety program and full traceability.

Let's talk about your menu

Running a pub or a pub group in Melbourne? Tell us what's on your menu and how much you go through each week. We'll put together the right range and portion specs for your kitchen.

Become a Partner or call 03 9416 8177. You can also email info@seakings.com.au.