There’s no doubt that the seagull population of Circular Quay is flourishing. But the birds are a little too comfortable for everyone’s liking, targeting tourists and locals alike to no end in search of a free feed. Contributor and celebrity chef Matt Moran has found a solution when it comes to Opera Bar – with a seagull pie hitting menus as of today.

Of course, in-keeping with Moran’s standards, this dish is anything but your average meat pie. The dish sees locally harvested seagull breast is combined with saffron, cumin, cinnamon, parsley garlic, ginger and a drop of sherry, encased in a flaky pastry shell. “There’s a negative stigma that surrounds seagull, but we should be taking advantage of the surplus native ingredients that are available to us on the harbour,” explains Moran of his creation. “For many the seabird is perceived as a pest, but for international restaurants it’s actually the chicken of the sea. I’m all about the farm to plate philosophy but it’s time to recognise the sea to plate opportunity at Opera Bar. The gamey meat is surprisingly fatty and melts beautifully into stews or a pie when slow cooked.”

The seagull pie will land on the menu from April 1 and will be available for $12 per serving.