Jo McGann

Supernormal is hosting a month-long celebration of the country’s finest seafood from now until 18 March.

The Seafood Palace menu has been curated by Andrew McConnell, who took cues from an AI-generated art piece created for the restaurant by Projects of Imagination’s Tom Blachford and Nick Cox.

“Having the opportunity to work alongside and to find inspiration from the creative work of Tom Blachford and Nick Cox has been incredible,” says the chef.

The menu is available alongside Supernormal’s a la carte offering for lunch and dinner, with guests able to select a few plates or go all out.

McConnell says seafood is at its best at this time of year, and plans to swap out dishes as we head into autumn.

For now, uni fans can try South Coast urchin and half a dozen oysters with accompaniments of kelp crackers, pickled nori, shishito peppers, and hot sauce before diving into the snacks section that lists Shark Bay scallops roasted in kelp butter; raw Royal red prawns with cucumber; and baked abalone with chicken and conpoy pastry.

Larger plates of Goolwa XO pipis and half or whole Southern lobster are ideal for sharing, as is the house seafood tower.

For $110, the tower gets you Rock oysters, Mandurah Blue Swimmer crab, North Queensland prawns, Marinated Diamond clams, tuna tartare, Fremantle octopus, and Port Arlington mussels with Korean marie rose and mignonette.

Supernormal has also launched a beverage program to complement the new menu with a riff on a Japanese Slipper listed in the form of the Floating World which teams melon liqueur with mandarin, and Manzanilla Sherry.

A Singapore Sling is inspired by the classic Raffles version, while the Coco Colada combines fresh young coconut water with Ron Zacapa 23 and house Falernum.