We know you love 10 William Street as much as we do, so we asked Chef Daniel Pepperell for a recipe.
“The inspiration for this dish came to me on an early spring evening whilst I was with my fiancé. I was enjoying an ice cold chocolate milkshake in the late afternoon setting sun down on the rocks at Clovelly. Gazing out into the Pacific Ocean, I noticed a small school of shimmering silver fish racing on the waters surface. As my eyes followed this entrancing dance I noticed a fluro green and red seaweed over the rocks at the waters edge. The harmony between these two energies, playing off one another seemed so natural and beautiful. Sardine & furikake was born.”
Pickled Sardines with Furikake
Red wine vinegar
Extra virgin olive oil
Furikake [any flavour] [available Japanese supermarkets]
Clean and fillet 10 sardines.
Cover fillets well with sea salt and leave in the fridge for 2 hours.
Rinse off the salt gently, then cover with red wine vinegar for 2 hours and leave in ‘fridge.
Strain off the vinegar and cover with Extra virgin olive oil. Leave in fridge overnight.
Take out sardines and place skin side up on a plate, dress with fresh extra virgin olive oil and cover each sardine with whatever flavour furikake you like.
10 William Street Wine Bar and Restaurant
10 William Street, Paddington NSW Australia
+61 2 9360 3310