A small ceremony at SiSea was held to welcome Maître Rôtisseur Mark Gleeson, owner and chef of SiSea, into the Chaîne.

SiSea is the first restaurant market stall to become a Professional member establishment of the Chaîne in South Australia. It joins an illustrious company in the Bailliage with the State’s most renowned vintage wine makers and fine dining venues receiving the honour.

Specialising in seasonal contemporary food with a focus on South Australian produce, SiSea’s menu features signature dishes. These included Eyre Peninsula wok fried mussels, garlic prawns Bocadillo [Ed: type of sandwich served on a baguette], a variety of tapas plates also local wine and beer.

Bailli Délégué Norm Harrison officially inducted Mark Gleeson after which outside catering chef Ron Hing, Vice-Conseiller Gastronomique of South Australia, cooked a wonderful seafood meal to celebrate the event.

MENU

Queensland School prawns, wok tossed in chilli oil

Western Australia whitebait fried with aioli

South Australia sardines with lemon and pine nuts

Port Lincoln mussels, Singaporean and Spanish-style

Goolwa pipis [Ed: cockles] in Ron’s secret sauce

and chips with Parmesan

WINES
(from South Australia)
Grace Under Pressure Blanc de Blancs Sparkling
The Lane Vineyards Sauvignon Blanc - Adelaide Hills
StoneHouse Shiraz - Barossa Valley

Our newest contemporary flame grill eatery, SiSea (Stall 76) in Adelaide Central Market has thus been formally acknowledged by the international association of gastronomy that is the Chaîne des Rôtisseurs!

Serena Harrison-North
Bailli