"One of the best meals ever
served in this state in ages."
Des Houghton, Courier Mail

From Sea to Shore 

Australian Sustainable Seafood

 North Queensland cobia

The cobia served at the Royal ICC comes from the waters of Alva Beach near Ayr in North Queensland.

Provided by Pacific Reef, the seafood producer uses land based seawater ponds fed directly by the pristine Coral Sea, creating ideal conditions for raising high quality cobia.

Each fish provided to the Royal ICC comes with an individually numbered gill tag, allowing full traceability.

Cobia has a firm, sweet flesh and is ideal for both sashimi and grilling.

 

Tasmanian Huon salmon

Huon Aquaculture’s salmon is hatched and raised in the waters of Tasmania.

Once the fish leave the onshore hatchery and nursery, they’re grown at farm sites in three marine regions of Tasmania - the Huon and D’Entrecasteaux Channel; Macquarie Harbour and Bruny Island’s Storm Bay.

The family owned and operated business first started in 1986, when Peter and Frances Bender began salmon farming with one pen of trout and a single employee.

Huon Aquaculture now has a team of more than 550 people and is a major Australian producer of Atlantic salmon.

Huon Aquaculture founders Peter and Frances Bender next to one of their salmon pens in Tasmania.

 

 

 

King Reef barramundi

Barramundi served at the Royal ICC comes from Sealord’s King Reef farm at Cowley Creek in Far North Queensland.

Established in the mid-1990s, King Reef is Australia’s largest capacity barramundi farm and the first in the world to be awarded Best Aquaculture Practice (BAP) certification.

King Reef is a fully integrated breeding, growing and processing facility producing 1,000 tonne of barramundi each year.

 

Seafood sourced from Queensland to WA

Our chefs have scoured the country sourcing the freshest Australian seafood.

Also featured on the Royal ICC menus are King prawns and yellowfin tuna caught off Mooloolaba on Queensland’s Sunshine Coast, scallops from Hervey Bay on Queensland’s east coast, scampi harvested from the waters off Western Australia and market reef fish caught off the east Australian coast.

 

 

Where our seafood comes from 

 

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