Captain Baxter’s rooftop restaurant and bar offers panoramic views of St Kilda Beach. An iconic beachside destination perfect for long lunches, sun-down drinks and relaxed vibes. The space is inspired by tropical beach bungalows of the 1920’s and features a fully retractable roof bringing the outdoors in.
Combining a Pan-Asian inspired menu with subtle seafood influences Captain Baxter represents food that people want to eat by the beach. The space is ideal for relaxed dining experiences or the perfect space to host your next event.
Captain Baxter's Head Chef Hamish Gould shares his signature Tiger Prawns with Curry Butter
Curry Butter
Yields 740g
Recipe Ingredients:
400g butter
40g garlic
250g brown onion
2g clove
5g cumin
5g fennel seed
5g black peppercorns
5g mustard seeds
2g turmeric
10g table salt
100g gochujang
10g curry powder
Method:
Place all spices (cumin, fennel, black pepper, mustard, clove) into a blender and blend to a powder.
Pulse onion and garlic in a food processor until roughly diced.
Place all ingredients into a large saucepan and cook on low without colouring until onion and garlic are soft, and the butter has split, approximately 15-20 minutes.
Fried Capers
Ingredients:
50g lilliput capers
250ml vegetable oil
Method:
Drain capers well and pat dry with paper towel.
Heat oil in a small pot until it reaches 180c, fry the capers in the oil until crisp and no longer bubble.
Place onto paper towel to drain excess oil.
Tiger Prawns
Ingredients:
20 Tiger prawns
Method:
Peel the shell off the prawn with the head and tail remaining.
Split prawns down the back and remove the vein.
Cut prawns along the back from head to tail, but not all the way through. Only cut 80% of the way through so they butterfly open when cooked.
To serve
Ingredients:
Tiger prawns
Curry butter
Fried capers
Chives finely sliced
Lime cheeks or quarters
Method:
Heat up curry butter slowly while grilling prawns, be careful not to burn the butter.
Grill prawns for 2 minutes each side or until they are no longer translucent.
Place prawns onto serving platter, make sure curry butter is hot and pour over the prawns generously.
Squeeze a cheek of lime over the dish and garnish with chives and fried capers.
