Asian-style, baked, whole baby snapper… featuring chilli and a blend of fresh lime, ginger, soy and garlic. Photo: Wendy Johnson

Crumbed barramundi… with chips, fresh rocket and tartare sauce. Photo: Wendy Johnson

Tasmanian salmon (180 grams) with a small side of Greek salad. Photo: Wendy Johnson

Snapper’s battered fish and chips. Photo: Wendy Johnson

The lobster atop the seafood platter… oysters, Queensland prawns, Moreton Bay bug, Tasmanian smoked salmon and blue swimmer crab. Photo: Wendy Johnson

Dining reviewer WENDY JOHNSON returns to the lakeside Snapper & Co and discovers things have changed… for the better. 

THE yachts were sailing, the sun was dancing on the water and the views were as pretty as ever. It was lunchtime at the recently renovated Snapper & Co (Southern Cross Yacht Club).

It was our first visit since the revamp, and this truly is a special spot.

Visitors can still grab boxed food and sit on the lawns in their own chairs, letting kids and pets in on the fun. Food “zone” options now include “The Deck”, an elevated full-service space enclosed by massive windows (bookings recommended), and “The Courtyard”, greatly expanded and for walk-ins only. This includes indoor and outdoor areas, and cute cabanas for between six and 10 (these must be reserved). 

All food comes from the same kitchen so it’s a question of choosing what tickles your fancy in terms of a dining space. 

We began by sharing the chilled, fresh Australian seafood platter ($85), a feast of fresh oysters, Queensland prawns, Moreton Bay bug, Tasmanian smoked salmon and blue swimmer crab. 

You can add half lobster for $30 (which we did) or a full for $60. The feast came with a tangy shallot dressing, a creamy cocktail sauce and fresh lemon wedges (Snapper & Co kindly obliged when we asked for extra). Everything tasted as amazing as it looked.

Barramundi was the fish of the day – crumbed or battered, with chips, fresh rocket and tartare sauce ($19). The signature crumb was golden and crunchy, the fish piping hot and the service of chips generous. 

One of our party ordered the Tassie salmon (180 grams) with a small side of Greek salad (tossed salad is another option) ($29). She thought the fish was lovely and super moist.

It was sharing time for two who were lunching with us, with the Asian-style, baked, whole baby snapper large enough to fill both tummies ($39). The dish featured chilli (not super-hot but definitely with kick) and a blend of fresh lime, ginger, soy and garlic. It took ages for the dish to arrive.

We shared a lovely roasted pumpkin and feta salad with baby spinach and pine nuts (medium for $10; large for $12). The second salad is Mediterranean vegetables with balsamic vinegar.

For us, Snapper & Co is about the fish and seafood, but the place is smart enough to offer pizzas, burgers (including a Kimchi Butt of pulled pork, kimchee and sriracha mayo for $22), a cheese platter ($31) and a charcuterie board ($45). There’s something for everyone with kids well taken care of and four desserts up for grabs if you have room. Weekend breakfast is available.

Wine is reasonably priced ($47 for a rose with the weekend surcharge). Lovely with Snapper’s live music.