Claypots is not the same in winter, its better. Red wine, white wine, dips and seafood are a great combination.
We started with a nice white and some bread and dips. A llittle intoxicated because of the wait for the meal, the family set about catching about, while dreaming about the peppered bugs to come. The bugs duly arrived, and were consumed with much slurping and groaning. It was now red wine that was warming us up, with a perfectly cooked flounder softening the impact of the alcohol. The flounder was magnificent. I resorted to drinking the sauce of the place while the staff were concentrating on other things. A little lull in the conversation occurred after the first half of the feast ended. But we sparked up when the Cajun Clay Pot arrived.
To complete the meal we devoured some calamari and drove home happy and full. The quality of the seafood was fantastic (regardless of the fact that I spend most of my days in the desert) and the pacing of the meal perfect.
There may be some variation in the quality of the dishes, but don't be afraid to make excessive decisions.
Published Reviews
The Age Good Food Guide 2005 " EARLY every evening, diners cram into Claypots' small shopfront space. Stragglers arriving after 6pm will probably need to wait for a table at this, one of Melbourne's last corkage-free BYOs, killing time by checking out the magnificent fish display or scanning the blackboard menu"
The Age Cheap Eats 2005 "CATCHING a fish is easier than securing a seat at this convivial seafood haunt. No bookings are taken, so leave a mobile number and grab a drink nearby. Once seated in the cafe's modest surrounds, efficient waitstaff take mezze orders"
The Age Cheap Eats 2004 "HERE'S the drill. Arrive before 7pm to nab a perch (they don't take bookings). Fish out the day's catch at the counter, then check the blackboard to see how it's dispatched"
The Age Cheap Eats 2004,Excellent breakfasts,Somehwere really special,'Arrive before 7pm to nab a perch.Fish out the day's catch at the counter,then check the blackboard to see how its dispatched'
The Foodies' Guide 2004,Allan Campion & Michelle Curtis,'A bustling spot where the seafood is as fresh as the chef's ideas.Adam Dalton turns out his famous claypots with a huge diversity of flavours.The Morroccan,Cajun or Chinese influences might take your fancy,but the daily specials are the real stars of the show.'
AGFG 2004,score 13/20, two courses for $25 or less
The Age, Epicure, 6/4/04,Matt Preston,'Huge platter of great seafood are served in surroundings with the authentic slight grottiness of a street cafe in,say Thailand or Malaysia.'
The Age, A2, 17/1/04, John Weldon,'There's an earthiness here...an air of shabby chic...the fish is usually more impressive, too-in terms of presentation and clarity of flavour'
Herald Sun, citystyle, 3/2/04, Stephen Downes, Score 12/20,'Claypots is a hugely popular one off downbeat place.The tapas are terrific, and the choice of fish unique in Melbourne.Judging from our claypot, I'd stick to the straight seafood. No bookings, no cards accepted and Claypots is strictly BYO.Be warned, be early.'
The Age Good Food Guide 2003. Score 13/20. 30.03.99, The Age, Matthew Evans review "For the hungry and for those desperate for good cheap seafood, Claypots is the place. It's a pretty simple place, but the focus is on the food counter. Everything is on display, form meze (appertisers) to the fish. Enthusiastic staff take the time to talk options and there are plenty of good ones."
The Sunday Age, 01.03.99, author unknown "Inventive cross-cultural cuisine at its best. Claypots serves variations on the simple fish, opting for Mediterranean, Asian and Cajun flavours.
The Age, Sunday Life, 24/8/03, Dani Valent,'Fans consider it convivial:others call it chaotic.But the food has the last word'
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Comments (1)
Claypots is nice and often busy, but nothing special.
Posted by Lisa | November 27, 2007 5:10 PM
Posted on November 27, 2007 17:10