Andrew McConnell and Perry Schagen are shaking up the Supernormal menu this winter, taking Chinese comfort food, congee, and mixing it up with Australia’s seasonal produce. May through to August sees a a vast array of sustainable seafood at the restaurant, making use of species that are fresh, light and full of flavour. To ensure the quality of the produce, all fish used at Supernormal are hand-caught, using ethical fishing processes established by fishmonger Mark Eather that leaves zero footprint  on the marine … Continue reading Supernormal’s blue eye, congee, coastal herbs