When fishmonger and oyster man Josh Green met chef and entrepreneur Paul James, it was a meeting of minds that would spawn one of the capital’s most talked about seafood restaurants. Indeed, Southern Rock Seafood has been supplying KL’s top hotels and restaurants with premium, ocean fresh product for years. It is a name synonymous with quality and the physical manifestation of a restaurant was the next logical step in what was already a successful venture.
Whether it’s Irish premium oysters from Edward Gallagher’s farm in Donegal, wild caught Cloudy Bay Clams from New Zealand or Loch Duart Salmon from Scotland you want, Southern Rock is the place for high quality ocean treasures.
The breezy and bright interior perks you up as soon as you enter, with a Sydney-style beach restaurant feel about it. Fish trap light shades, sea-weathered planks and large blue oyster sharing tables are all part and parcel of this cheery establishment, while an open kitchen gives an unbridled view of the chefs at work.
If you’re craving some of KL’s finest fruits of the ocean, this seafood haven should be your next port of call!