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Head chef of On The Inlet Seafood Restaurant
Matthew Swan or “Swanee”, has a profoundly
simple philosophy towards food- “use the
best local produce available and don’t do
too much to it”.
After an extensive career in Sydney at the
Sydney Ramada Hotel, and four years as Head
Chef at the Bondi Tratt, “Swanee” decided on
a lifestyle change and soon found himself in
Port Douglas. Upon relocating, Swanee was
overwhelmed by the location -“no traffic
lights”- and excited by the fresh local
seafood.
“The seafood available here in Port Douglas
blows me away; I love to incorporate
estuarine fish caught locally on the menu-
fish like Mangrove Jack, Barramundi, Finger
mark and Gold Band Snapper. Our daily fish
special is a great avenue for our chefs to
express their creativity and highlight the
specific qualities of the fish being
presented.” These fish specials change
daily, based on the species caught by local
fishermen and time of the year.
“My favourite menu entrée items would have
to be the Chermoula Leader Prawns or the
Taste Sensation Platter. As for main meals,
you can’t go past the Whole Coral Trout, The
baby Barra or the daily Moreton Bay Bug
specials. Of course, if you haven’t tried a
Mud Crab, then the best place to try them is
On The Inlet. Live Seafood Page.
The whole coral trout is a classic example
of Swanee’s food theories put into practice.
Take one caught locally coral trout, cook it
simply and serve it spectacularly. Dipping
sauces served on the side give the diner an
option to savour the delicate taste of the
Coral Trout standing alone or to enhance the
fish by adding simple elements of flavour.
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