This hidden gem Adelaide seafood spot just took out Restaurant of the Year

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Images: SiSea

An Adelaide seafood favourite has taken home one of the industry’s top honours, with SiSea named Restaurant of the Year at the 2026 South Australian Seafood Awards.

Held at Morphettville, the awards brought together producers, chefs and seafood specialists from across our state, with a record 75 entries judged by an independent panel. But it was SiSea that swam to the top in a fiercely competitive category, making a name for itself as one of the state’s standout dining destinations.

The win comes at a time when South Australia’s seafood scene is gaining some serious momentum, with local venues increasingly recognised for their quality, sustainability and connection to producers. But for SiSea, the award is a reflection of a philosophy that puts fresh, local seafood and thoughtful execution front and centre.

“For a small business inside one of the greatest markets in the world, it’s a huge honour to be selected like that,” shared co-owner Mark Gleeson. “But it’s not just an honour for me, it’s more an honour for all the people who work in the business. The chefs, the front of house, the dishwasher, everybody on our team. There are about 15 people who work at SiSea, and I feel like they’ve been working towards something really fantastic and have achieved a great thing.

“That combined with the fact that our suppliers, the people who grow the fish or bring the seafood to us it’s another great honour for them as well. So the success spreads much further than just winning an award. It actually affects a lot of people.”

The awards night itself was a fitting backdrop for the announcement, with guests treated to an array of South Australian seafood. From freshly shucked oysters and sashimi stations to live carving of whole tuna and kingfish, the event highlighted the craftsmanship and provenance that define the industry.

That same focus is something SiSea has built its reputation on. “I think we set SiSea up to be open and transparent, with a circular bar around the kitchen so people can sit and see their food being prepared, like we would at home.

“We’re transparent and honest about our pricing as well. We try to make sure it stays at a relatively affordable market price, while still running a business and making a profit,” shared Mark.

SiSea went up against a lineup of heavy hitters from across the state, including Fair Seafood, Pearl Aldinga Beach, Regal Bight Fisheries and The Rezz Hotel. The win proves South Aussies have a growing appetite for dining experiences that are both elevated and deeply connected to local produce.

Mark says what makes them stand out is their approach to many. “We select things very carefully for our menu, not only our seafood, but also our wines. We have people who make contact with us who might have a small volume of octopus or a small catch of seafood, and we’re really happy to take that on and put it on as a special,” he said.

As for food, kingfish collar is Mark’s favourite. “It’s from Spencer Gulf kingfish in Port Lincoln. It’s roasted in a pan, then grilled, then finished in the oven, and served on a tom yum beurre blanc, which is a fabulously creamy but spicy sauce. It’s becoming our standout dish at the moment. It’s incredible.”

As diners continue to seek out high-quality, experience-led dining, SiSea’s win positions it firmly at the forefront of Adelaide’s seafood scene. But if you’re keen to check it out, you’ll want to get in quick. It’s a small restaurant, so you do need to get online and book your spot to get a seat. Plus, they only operate within the Central Market’s trading hours, so make sure to book if you’re planning a visit!

SiSea
Where: 44-60 Gouger Street Stall 76, Adelaide SA 5000
For more information, click here.