Nautilus Seafood Emporium & Grill | Skygate

No other restaurant serves mouthwatering seafood like Nautilus in Skygate. The fish in their fish n’ chips actually tastes like it swam in the sea, and their lobster is so fresh you can call it Sebastian. Keeping seafood fresh requires expert knowledge. It’s easy if you work with experts who know the right equipment to specify for cold storage. John Georgiadis, the experienced owner of Nautilus, chose Food Strategy.

Foodservice Design

You can buy fresh seafood from Nautilus or have it cooked – either way, it’ll be fresh and delicious. Upon entering the Skygate restaurant, the first thing you’ll see is the L-shaped glass case that displays hand rolled sushi and the day’s catch of seafood. Your choice of fish, shrimps or scallops will be weighed on scales sitting on top of the glass display.

If you prefer oysters, there’s another display case for them. Fresh oysters are shucked on site in Nautilus. Its commercial kitchen has plenty of cold storage to keep the high quality of seafood and other ingredients.

Food Strategy’s foodservice designers used their extensive knowledge on various brands and types of catering equipment while working on Nautilus. They considered the menu and specific needs of the food business to choose the right equipment for its commercial kitchen.

As a result, the kitchen staff of Nautilus cook fresh haddock, scallops and whole belly Maine clams in energy-efficient gas fryers that consistently produce great-tasting food. The floor mounted Chinese wok and griddle sizzle with smoked salmon, sauteed lobster and other local seafood.

Nautilus Seafood Emporium & Grill has a productive kitchen with a smooth workflow. Food Strategy ensured that its design strictly adheres to Australia’s food safety standards.

Are you planning to open a seafood restaurant or fresh food market? Contact Food Strategy for consultation and an excellent, robust commercial kitchen design.