My backlog of dining experiences waiting to be blogged about is a bit embarrassing. I was most recently reminded of this when I dined at Nick’s Seafood on the weekend. Certain in my mind that I had blogged about it, I searched tediously for the post to only stumble across the photos I had uploaded to Flickr in 2007! Ooops! Having dined at Nick’s seafood on several occasions in the past, I also have fond memories of their stunning seafood platter, but there are strangely no photos of that on my computer anywhere either! Thankfully, my long lunch on Saturday provided an opportunity to create some fresh, delicious memories for me to share with you – not just in the form of a blog post – two lucky Jenius / I Ate My Way Through readers will also win a $150 voucher to dine at any Nick’s Restaurant & Bar Group venue! This includes Nick’s Seafood Restaurant; Cyren Bar, Grill, Seafood; Adria; I’m Angus Steakhouse, Nick’s Bar and Grill; and Stacks Taverna.

Celebrate the launch of the new I Ate My Way Through and win one of two $150 dining vouchers with Nick's Restaurant and Bar Group

It is no secret that I love my seafood. But for special occasions when dining at the Sydney Fish Market just won’t cut it, restaurants such as Nick’s Seafood on Darling Harbour’s Cockle Bay Wharf is a great option. Particularly for large groups, I can’t stress how large this venue is! (It seats 200 outside and 250 inside if you’re a numbers person.)

Darling Harbour, Cockle Bay Wharf, Nick's Seafood

Large venue - outdoor seating at Nick's Seafood

We arrive at 12 noon for a long lunch and are immediately greeted with a large display of fish, oysters and crustaceans in the semi-open kitchen.

Fresh seafood display at Nick's Seafood

We start with Nick’s seafood entree platter for two ($80). Grilled baby octopus, chargrilled king prawns, and Florentine and Kilpatrick oysters, everything is screaming fresh and so naturally sweet. I particularly welcome the fragrance of summer in the pineapple and mango salsa and I love that we’re actually relaxed and not needing to eat with a watchful eye for the notorious seagulls at the Sydney Fish Market!

Nick's Seafood entree platter for two

Close up of Nick's Seafood entree platter for two

Close up of kilpatrick oysters at Nick's Seafood

Zen’s grilled fillet steak and king prawns ($48) is served with the perfect dose of scorch marks, a bed of fresh herb and horseradish mash and Bearnaise sauce. As you can see, the menu at Nick’s Seafood is kept fairly traditional but with base ingredients of this quality, simple is fantastic.

Surf and turf at Nick's Seafood

Giant Moreton Bay bugs at Nick's Seafood

My giant grilled Moreton Bay bugs ($68) creates food envy all around. They were serious when they said ‘giant’! Five mammoth halves are served on top of a mixed greens and fennel salad. The meat is incredibly juicy and tender, and feels even more voluminous than a lobster tail! The accompanying garlic butter completely transforms and enhances the dish. I even end up dipping our side of chips ($7) in it.

Side dish of chips at Nick's Seafood

Greek salad at Nick's Seafood

We also have a side Greek salad ($13.50) which is reasonably sized and full of colour, but we probably could have gone without it had I known that my bay bugs were going to be served with a salad.

Unable to fit in one dessert each, we decide to share the vanilla panna cotta with summer berries and raspberry coulis ($14) and finish with coffees. The berries look a bit deflated but the vanilla bean panna cotta is irresistibly luscious and creamy. I wish I hadn’t shared it afterall.

vanilla panna cotta at Nick's Seafood

Coffee at Nick's Seafood

In continuation with our new website launch celebrations, we have two $150 Nick’s Restaurant and Bar Group vouchers up for grabs!

Here’s how you enter the competition. You will receive either one entry or five entries per task you complete, depending on the task. So if you tweet about the giveaway, you’ll get five entries. If you also answer the competition question, you’ll get a total of ten entries, etc. The more times you enter, the bigger your chance is at winning!

Two lucky winners will be drawn at random to each win a $150 voucher to dine at any Nick’s Restaurant & Bar Group venue! This includes Nick’s Seafood Restaurant; Cyren Bar, Grill, Seafood; Adria; I’m Angus Steakhouse, Nick’s Bar and Grill; and Stacks Taverna.

a Rafflecopter giveaway


Competition Terms and Conditions

  • This giveaway is open to Australian residents only
  • You must use the Rafflecopter entry form below to enter the giveaway
  • To complete each task, you must first click on the +1 or +5 button. Follow the instructions for that task, then to record the entry, remember to hit the green Enter button on the bottom right! You must do this, otherwise your task won’t register as a competition entry.
  • Two lucky readers will be chosen at random to each win a $150 voucher from Nick’s Restaurant & Bar Group
  • The Nick’s Restaurant & Bar Group voucher is valid for 6 months from the date of issue
  • Nick’s Restaurant and Bar Group Gift Vouchers are not redeemable for cash and no change will be given. They are not to be used in conjunction with other discounts or promotion. The original voucher must be presented at the time of redemption. Copies or expired vouchers will not be accepted. Please treat your valid Gift Voucher like cash. Lost or stolen vouchers will not be replaced or refunded.


Nick’s Seafood
The Promenade, Cockle Bay Wharf
Darling Harbour, NSW
Phone: 1300 989 989

Nick's Seafood Restaurant on Urbanspoon

I Ate My Way Through dined as guests of Sweaty Betty PR and Nick’s Restaurant & Bar Group


  1. I like to season the flesh side of my salmon with freshly ground pepper and a pinch of sea salt, then cook it in the pan with coconut oil 🙂 It is such a healthier alternative as it is healthier for the body — improving blood lipid profiles and manages high cholesterol 🙂

  2. As someone with a shellfish allergy for me it’s all about fresh fish cooked beautifully. Going to a reputable wholesaler is my best tip.

  3. Fresh is best! Look for clear eyes and a sweet smell in fish, get oysters shocked as recently as possible and speak to your fishmonger about what they’re eating that week!


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