The Kickin'Mixed Bag

Everything worth knowing about the Mixed Bag

Where the Mixed Bag came from

When Sami and Ravi Singh opened the first Kickin'Inn in Sydney in September 2018, the menu was already built around the Cajun boil. The decision that mattered wasn't the broth or the spice ladder. It was the bag. Plated seafood is a luxury format. The bag is a populist one: noisy, mess-positive, photographable, and built for groups.

The Mixed Bag was always the entry point. Cheaper than the seafood combos. Quicker to make. Easier for a first-timer to commit to. It's now the most-ordered single item across all 30+ Kickin'Inn restaurants, and the bag format is what the rest of the Australian seafood-boil market has built itself around since.

Why one bag per person works

The Mixed Bag is sized for 1 to 2 hungry adults. In practice, most groups order one bag per person, then maybe a side of fries or sweet corn to share. You don't share a bag well. The broth pools at the bottom, the prawns are best when they're still hot, and the corn soaks all the seasoning out within five minutes of cracking the bag open.

If your table is bigger than four people, you've got two options. Get one bag per person, or step up to a multi-bag combo with crab and lobster baked in. For 8+ people, talk to our functions team and they'll quote per head.

How it arrives at the table

The bag goes in the broth, gets sealed, and walks straight from the pass to your table in about 25 minutes. The server cuts it open in front of you, the contents tip onto the paper-lined table, and the broth pools where you eat from. You go in with hands. We supply bibs, gloves and a small mallet for cracking.

Order to first bite is roughly 20 to 25 minutes. The eating takes another 45 to 60 minutes because you're cracking, peeling and chatting through it. Book 90 minutes for a solo or duo. Book two hours if your group is 6+.

What to add for hungrier groups

The standard bag is enough for one hungry adult or two light eaters. If you're a big eater or you've skipped lunch, the customizer above lets you add a lobster tail (+$15), crab claws (+$10) or crawfish in season (+$12). Add them in the same bag. They cook with the prawns and mussels and take on the same broth.

For tables of four or more, the Family Pack runs a multi-bag spread with crab, prawn, mussels, sides and drinks. Better value per head than ordering four singles.

Spice levels explained

Five levels: Lemon Pepper, Mild, Medium, Hot, Extra Kickin'. Same broth across all of them. We just scale the chilli. Lemon Pepper has no chilli at all and lets the lemon and herbs carry the flavour. Medium is what most tables pick. Hot is where you start feeling it. Extra Kickin' is for people who already know what they're doing.

First time? Order Medium. Add a Whole Shabang sauce on the side. You can always dial up next visit. More on each level here.

Halal and dietaries

Every Kickin'Inn is halal certified, the Mixed Bag included. That covers the broth, the prep line, the sauces and the optional upgrades. The base bag has no pork-derived ingredients. If anyone in your group has a serious shellfish allergy, talk to the team before booking. The kitchen handles shellfish at every station so cross-contact risk is real.

The Mixed Bag is gluten-friendly by default. The corn and potato are the carbs. There's no flour or breading involved.