Claypots Full Circle might not serve dishes in claypots, but it definitely has come full circle. It's the only international outpost of Claypots Australia, a restaurant group that launched in Melbourne 22 years ago that was first inspired by Singaporean food and flavours. But how does a Singaporean-inspired Australian restaurant distinguish itself once its back on Singapore soil? For one, its extensive range of fresh seafood including Atlantic sardines ($12) fried and tossed in sambal and kaffir lime leaves and garlic prawns (market price), extra large prawns bubbling in a hotplate along with copious helpings of olive oil, garlic and sambal oelek – best mopped up with warm and fluffy slices of pide, Turkish bread traditionally prepared in a clay oven. Not to be missed are the Full Circle Port Arlington Mussels ($25), a bowl of small but sweet mussels cooked in garlic, lemongrass and herbs before it's finished off with white wine and butter. And if you find if hard on deciding on one type of seafood, go for it all with the St Kilda shellfish stir-fry (market price), a smorgasbord of flower crab, mussels, clams and prawns, wok-tossed in plenty of coriander and served on a bed of rice.
|Venue name:||Claypots Full Circle|
103 Amoy St
|Opening hours:||Mon-Fri 10.30am-midnight; Sat 5pm-midnight|
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