Redfish name their fishermen. The pink snapper is line-caught at Coral Bay by Vic Fillipou, the sardines come in from Mendolia at Fremantle, the swordfish off the back of Rottnest by Oceans Wild. The board changes with what lands. Past the fryer there's a laksa built on Shark Bay tiger prawns and swordfish with turmeric, ginger and nasi goreng. Attadale, five nights, four till eight.
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