The Australian-born restaurant company Kickin’ Inn understands if you prefer seafood during the warmer months. Originating in NSW (New South Wales) in 2018, it then spread to Melbourne as its first interstate outpost and has recently made its way to Brisbane. This town has year-round warmth, making it ideal for dining on the ocean’s finest delicacies whenever the mood strikes.
Kickin’ Inn, known for its seafood cooked in spicy ‘Kajun’ sauces, is now open at 477 Boundary Street in Spring Hill, making it more accessible to Brisbanites.
For those who aren’t familiar, Kickin’ Inn is known for its “all-in,” “bibs-and-gloves” dining experience. At this restaurant, customers eschew cutlery in favour of getting their hands dirty while eating bags full of shrimp, mud crab, pipis, and other shellfish employing only the equipment Jesus gave them.
The Cajun-inspired house sauces, known as “Kajun” here, are more than just supporting acts; the establishment boasts five flavour-packed secret formulas.
If eating is on the plan, there are plenty of appetisers to get the party started, such as wings, battered squid tentacles, jalapeño cheese nibbles, and freshly shucked Sydney rock oysters. After that, you’ll need to make some essential choices.
Choose from various ocean-fresh treats for your main courses, such as entire lobster, pounds of stripped prawns, a heap of young octopus, blue swimmers crab bits, or a jumble of mussels and pipis.
Choose a complementary sauce, add some extras like corn or bacon, and turn up the heat as far as you dare, bearing in mind that the “inferno” setting is just slightly beyond the halfway mark.
Meanwhile, a different lunch menu offers additional meals suitable for one person, such as prawn spaghetti and peeled prawns served with rice. It is a great restaurant that provides professional customer service to all.