Snapper Rocks

To arrive at Snapper Rocks is to feel instantly relaxed. Owner and bartender David “Robbo” Robinson, a Darwin hospitality veteran of more than 20 years, had a specific vision in mind when he created the restaurant: “Snapper Rocks was born from a love of the ocean, our Aussie beach culture, as well as our amazing local seasonal produce.” 

It’s safe to say he’s nailed it. Here, at Darwin’s Waterfront Precinct, is a place to gather and enjoy excellent cocktails, good food cooked simply and well, and wines and beers that suit the context. 

Snapper Rocks overlooks the tree-shaded and sculpture-studded lawns of the precinct, the recreation lagoon and the wave pool. At the fan-cooled outdoor tables, mums and dads can relax and watch the kids kick a footy – or, depending on their ages, send them off to swim. Inside, there’s air-conditioned comfort, tiled columns in white and gold, rattan light shades and a stunningly attractive bar along the length of one wall. 

A recent addition to the bar’s line-up is Robbo’s latest creation, the Ancient Lands Kakadu Plum Gin, showcased in the Ancient Lands Kakadu Plum Dry Martini. It sits alongside the first gin he created, Troppo, featuring local Kensington Pride mangoes, organic lime and ruby grapefruit, local lemongrass, kaffir lime and rosella. A tireless experimenter, Robbo has even been known to make his own tonic water.

The kitchen is built around a charcoal-powered oven, from which emerges the likes of whole roasted snapper, crisp-skinned wild-caught saltwater barramundi, Gulf of Carpentaria lobster and, of course, the signature crocodile dishes.

The charcuterie board, laden with salami, prosciutto, cheeses and pickled vegetables alongside fresh in-season fruit, is a great match for the Frozen Daiquiri. If you fancy seafood, the reef-fish croquettes, the snapper sushi bowl, or the poke loaded with local longtail tuna are recommended. 

Robbo likes the Hazy Mango Gin and Tonic with snapper ceviche, Riesling Freak No 4 with the salt-and-pepper crocodile, or the slow-cooked lamb shoulder with a glass of the Sherrah red blend of grenache, shiraz and nero d’Avola.