The Wild Herring - CORLETTE
The Wild Herring
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For our main courses, we had tuna, trevalla, kingfish, and prawn linguini, accompanied by a side of tempura broccolini. The tuna was soft, tender, and melted in my mouth. The trevalla was fluffy, and the sauce enhanced the freshness of the fish beautifully. The kingfish was cooked to perfection, with crispy skin that wasn't too dry. The prawn linguini was cooked al dente, featuring a creamy sauce, and the prawns were juicy and expertly prepared. The service was very attentive, thanks to our female waitress. However, they seemed to be short-staffed, as our used dishes sat on the table for quite a while before being cleared away. There was a dress code for this fine dining establishment, but I noticed a man wearing a t-shirt, shorts, and sandals. Not only did he disrespect the restaurant, but he also disrespected himself. They should have denied him admission; if he was staying at the resort, he should have been asked to return and change into something more suitable.
The evening began on a mediocre note due to poor service, but thankfully, our waitress Leah stepped in and turned things around! The atmosphere was enjoyable, but to be honest, aside from Leah's excellent service, the food was extremely disappointing. I typically don’t write reviews and I work in the hospitality industry, so I empathize with businesses after COVID. However, the food was so underwhelming that I feel compelled to share my honest experience. The fish we ordered for both the starter and main courses was cooked well, but we were served mashed potatoes that had a consistency akin to glue. I really don't understand how this can be considered one of the best seafood restaurants in NSW.
We had the supposed scallops, snap fillet, and blue-eye trevally. All three dishes were cooked to perfection! However, the desserts were a bit disappointing.

