The Atlantic is the brainchild of acclaimed chef Donovan Cooke who is leading the way with his dedication to sustainable seafood. The edgy restaurant features a 60-seat oyster bar and a magnificent open kitchen from which every table can see the action. With an ocean-to-palate philosophy, Atlantic is one of the bigger fish leading the sustainable-seafood movement.
Inspired by the famous New York meat packing district and the hustle and bustle of the old fish markets in New York and Chicago, The Atlantic is an edgy space with an industrial-chic feel and a colour palate that is reflective of the sea. The 300-seat space is made up of pockets and dining areas that each enjoy a view of the huge open kitchen. Diners stop by for fresh oysters in a choice of six ways with champagne at the 60-seater oyster bar, while downstairs in the main dining room an emphasis is placed on whole fish cooked over a wood-fired grill.
FOOD & BEVERAGE
The Atlantic offers a series of menus designed to showcase the spirit of the sea. Each day Donovan Cooke and his team draw inspiration from wild and sustainable fish, unique oyster varieties and varying types of shellfish. As well as the broad range of seafood, there is a small selection of export quality steak, as well as rare breed pork and free range poultry. There is an a la carte menu, which changes daily as well as the Chefs signature degustation menus.
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