Head Chef David Magill has selected from the cuisines of countries across the Americas, Europe, Asia and the Pacific to produce dishes with intriguing combinations of tastes and textures.
The building was originally the wedding hall of the Methodist church, built in 1908, and became a library in the 1970s. The light, airy, high-ceilinged space has been turned into a stylish but casual and intimate dining room with pale, wide timber floorboards and smart black and white decor. There are lots of carefully selected details and subtle reminders of the establishment’s former life as a library.
The menu includes a selection of nibbles to be shared while you consider choices for the rest of the meal. The tempura zucchini flowers, with baby zucchini attached, are stuffed with a mix of ricotta and parmesan and lightly fried. For mains, Tathra Place duck is wrapped in thin crepes to resemble cannelloni and dressed with an orange sauce; the richness and sweetness is cleverly offset with crisp, bitter radicchio leaves.
PSST! Bring along a bottle from your cellar with BYO available from Tuesday to Thursday evenings.