Executive Chef James Green grew up on Lord Howe Island and worked in his parent’s restaurant before travelling to Canada and the United States. He is now finding his culinary feet at Q Station’s Boilerhouse in Manly.
The restaurant is the actual converted boilerhouse of the original Quarantine Station, which has been beautifully restored to be one of Sydney’s only beachfront restaurants where you can turn up by boat or go for a dip after lunch.
Chef Green’s signature dish is the Jack’s Creek Angus short rib with smoked eggplant, snow peas, soy–mustard and horseradish. The smoked eggplant is a beautiful addition to the beef, while the snow peas add crunch. The Cone Bay barramundi with pea, quinoa, fennel and preserved lemon is a simple dish delivering an excellent combination of flavours that ideally complement the succulent fish. Or try the Berkshire pork cutlet with red cabbage, speck, witlof and apple. The fabulous quality of the pork shines through in this delicious gluten-free dish.
PSST! Check on the overnight accommodation packages. There are great deals on offer and you can save on the taxi fare home.