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At FINS we cook food in an innovative and nutritious manner.
To achieve this we use fresh local herbs (often from my home), spices, wines and pastes.
I serve organic foods when available.
Our seafood is fresh and local.
Whenever possible our fish is line-caught.
FINS cuisine is not traditional, but rather my interpretation of the best flavours and cooking methods discovered during my travels and guest chef appearances.
Our wine list has been compiled to enhance the menu. FINS is a restaurant but really you are a guest in our home.
 Newly Relocated to beachfront Salt Village, Sth Kingscliff
‘FINS at Salt restaurant and cocktail bar is a premium restaurant, bar and take-away with indoor & alfresco dining. Ideal for a wedding or corporate function, FINS at Salt is located on the beach, surrounded by five star resorts and spas.
Enjoy a glass of Champagne and snack from the FINS grazing menu in our European designed cocktail lounge bar or head straight to the dining room for the best produce in Australia. Alternatively grab take away fish and chips and do FINS on the beach.
FINS sources the best quality seafood from the local sea and combines it with love and organic produce from our farm. This is interpreted with techniques learnt as a guest chef around the world to provide a cuisine uniquely FINS. To complement his menu Steven Snow has sourced wines from vineyards both in Australia and worldwide. Portuguese and Spanish wines are a unique feature of the winelist as are cocktails made with fruit sourced from our organic farm.
OPENING HOURS
Lunch Friday Saturday & Sunday from 12 noon
Dinner Every night from 6pm
Or enjoy a takeaway lunch or dinner during opening hours
and do FINS on the beach.
p. +612 66744 833
e. dining@fins.com.au
5/6 Bells Boulevard
Salt Village
Sth Kingscliff NSW 2487
MORE NEWS:
Good Living, Sydney Morning Herald
November 27th, 2007
“Fins lives the dream of the far north coast’s famously, and envied, relaxed lifestyle. It’s Thursday night and five weeks since Steve Snow opened Fins on a shopping and restaurant row at Salt, a billion-dollar resort and beachside housing development just below the Queensland border.” Read more…
Delicious Magazine Dec 07/Jan 08
“As you’d expect from one of the country’s leading seafood chefs, Steve is fanatical about the quality of his catch: “If I’m not excited about the fish, I don’t want to do it anymore.” All the fish is line-caught where possible (never farmed), with the highlights of the fantastic local catch including jewfish, mahi mahi and pearl perch, as well as eastern king prawns. The menu’s international reach reflects Steve’s love of travel. Fins devotees will be happy to see favourites such as the Portuguese dishes of seafood cataplana (like bouillabaisse) and arroz de marisco (seafood rice) make the move, too; alongside new recipes such as fish poached in a master stock served with deep-fried lotus root and lemon myrtle…” Also in this months delicious. magazine Steven Snow shares some of his classic recipes, including Snowy’s fish, Arroz de marisco, snapper cakes, salt & pepper squid with preserved lemon mayonnaise and the divine flourless chocolate torte.
Brisbane good food guide
“One of the country’s finest seafood chefs, Steve Snow, has relocated from Byron Bay to this billion-dollar beachside development just 10 minutes south of the Queensland border. The new Fins has a sexy, beachy feel with a backlit Italian marble bar and fine dining garden restaurant. A flexible menu ranges from Brazilian-style tapas to his global classics, including the cataplana for two, a Portuguese bouillabaisse. The laidback vibe encourages eating whatever, from a teriyaki tuna burger at the bar to takeaway tempura-battered fish and hand-cut chips for the beach. Better yet, pull up a marble table, let the assured and knowledgeable staff take charge to recommend wines from clever, international boutique list and inhale the scents of first-class cooking, including fragrant Korean-style BBQ pork and king prawns with a green mango salad and spicy Vietnamese dressing. A fragrantly spiced Moroccan tagine of fish with preserved lemon and dates is seductively complex, yet Snowy’s fish – so-called because that’s how the chef likes it cooked – is nothing more that your choice of fillet cooked with riesling, lemon, parsley, potatoes and green beans. Desserts aren’t always a strong point, but flourless tangelo cake with saffron ice-cream and orange blossom is hard to beat.”
The far north coast and its stunning surrounds provide the perfect backdrop. Food combining, travel, native produce and lifestyle ensure this is not just another cookbook.Think amazing dinner party tricks that allow your night to be spent with guests instead of being the hired help without pay or conversation!
My loves are seafood, Pinot Noir, surfing, yoga and meditation. All these ensure a clean, healthy flavour for the FINS cookbook. I have collaborated with current Australian photographer of the year-Brett Boardman. He has produced the finest and most innovative takes on my food. Taste Byron sunsets, Tasmanian oyster farms, abalone diving and Byron bohemia through Brett’s photography.
The book looks great on the coffee table but don’t leave it there as there are many practical and simple hints. This is a cook book you will use.
World Gourmet Festival in Bangkok : Sept 9-16 2007
Steven Snow has recently returned from the 8th World Gourmet Festival, held at the Four Seasons hotel in Bangkok. This is an annual, week long culinary extravaganza featuring the 10 best chefs from around the world for dinner, cooking classes and special events.
Upcoming guest chef events
& cooking classes with Steven Snow:
Bali The Ritz Carlton,
Fiji Castaway Island
Portugal Douro Boys
Make an online booking request for FINS Restaurant, at Salt...
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