Any good feast deserves a delicious starter. A little bite that sets the tone for the rest of the meal. Whether it’s a casual BBQ, a festive dinner, or you need to bring a dish to impress the in-laws, we’ve pulled together a list of guaranteed crowd-pleasers alongside our twist on some classics for those who like to experiment.
To all our canapé kings and queens, this one is for you.
Raw Vs Cooked?
First, decide how intricate you want to get. Raw starters are simpler and require no cooking - perfect if you’re pressed for time. Plenty of seafood species lend themselves beautifully to raw preparations. The two golden rules? Make sure your seafood is sashimi grade and always buy fresh. Not sure what to pick? Ask your fishmonger; they’ll steer you in the right direction.
Cooked starters are for those who are ready to get a little crafty, ideal if you’re hosting at home or have access to the kitchen. Some recipes can also be prepped ahead and served cold, taking the stress out of the moment.
No stove required
Oysters
An absolute no-brainer. Choose between the two main types:
Sydney Rock Oysters: smaller, with a rich brininess.
Pacific Oysters: larger, with a more robust, creamy flavour profile.
Keep it natural with lemon wedges, or add soy, wasabi and ginger for an easy upgrade. For something more elegant, whip up a shallot vinaigrette, or try an Asian-inspired dressing. Want to push the boat out? Our Bloody Mary Oysters from Sydney Seafood School’s Boujie Brunch series brings a sharp, spicy kick (vodka optional).
Crudo, Ceviche & Sashimi
Our website is full of raw inspiration, but here are some favourites:
Crudo: Try Swordfish with lemon olive oil and micro herbs, or pair Kingfish with seasonal citrus like grapefruit, or slice up some jalapeño and avocado to pair with a yuzu sake sauce, like the recipe in our cookbook, A Fish For All Seasons.
Ceviche: Kingfish or prawns (cooked, peeled, chopped) with chilli and spice, served alongside crisp tortilla or corn chips. The bowl will be empty before you blink.
Tartare: Go for a bright mix of diced Tuna, soy, wasabi, yuzu and sesame. Or try what we think is an underrated version, using Snapper, grapefruit, shallot, fennel and a mix of herbs. Serve with toasted baguette slices for optimal scooping.
Sashimi: The no-fuss option. Mix and match species (Scallop, Salmon, Scampi – just to name a few), and serve with soy, wasabi and pickled ginger.
Pro tip: For cocktail parties, consider the vessel, as much as the seafood itself. Think Tuna tartare scooped into rice cracker bowls, Snapper layered on fried wontons, or Scallop sashimi served in the shell alongside a toothpick. Beautiful to look at and easy to eat.
Blinis
Mini pancakes topped with smoked trout, salmon, or crab, crème fraîche and a touch of dill. Simple, chic, and always a winner.
Prawn Cocktail
Retro is so back (or did it ever leave?). This modern take on a classic features homemade Marie-Rose Sauce and a squeeze of lemon. Presentation is everything: serve in small bowls or go real vintage with long stemmed martini glasses lined with lettuce.
Get cooking good looking
Grilled Scallops and choose your own adventure butter
The ultimate bite-size luxury. Prep your butter of choice ahead of time, spoon it onto Scallops in the shell, and grill. It’s quick, easy and guaranteed to impress in looks and taste. Sydney Seafood School has a video showcasing a variety of spicy butters for all the inspo you need.
Chilli Salt School Prawns
Straight from our A Fish For All Seasons cookbook. Crunchy, spicy and snackable, these prawns are eaten whole and dipped in homemade tartare. If you aren’t keen on the little schoolies you can use other small prawns, fish such as Sandy Sprat, or even tweak the frying mixture and use Gould’s Squid. Make the salt up to a week in advance, but fry and serve immediately for maximum crunch.
Prawn or “Lobster” Rolls
Mini brioche buns are your bestie here, make the filling as usual and spoon into bite sized buns. Prawns or Lobster are timeless choices, but if you want something unique, try Eastern Red Scorpionfish for our version of ‘Poor Man’s Lobster’ rolls. You’ll be amazed at how much it tastes like the real thing, at a fraction of the price.
Escabeche Mussels
Chef Tom Walton cooked this dish at his first Sydney Seafood School class and has included it in his book More Fish, More Veg. Best thing about this dish? You can make it the day before serving to really let the flavours develop. When you’re ready to eat, scoop the mussels onto baguette toasts or large crostini’s.
Hosting Tip
Do as much prep as you can ahead of time. Whip up sauces, season salts, slice and dice before guests arrive. Arrange your starters on a beautiful platter and garnish with herbs or microgreens; presentation matters just as much as flavour.