The iconic beach house on Jacka Boulevard has been executing outstanding classic food for years, with the kitchen team now under the leadership of Head Chef Emma D’Alessandro.
The inside of this institution is always warm and cosy. A jovial greeting by managers, smiling staff, smart fit-out and spectacular views make it comfortable and inviting.
The menu at Donovans is largely focused on excellent produce with a modern spin. Entrees are a seafood lover’s dream with a selection of fresh oysters, Tasmanian scallops or a bowl of Portarlington mussels. House-made pastas such as a seafood linguine come with fresh Moreton Bay bugs, prawns and scallops in a simple but elegant chilli and garlic sauce. For a summer stew, the Cone Bay barramundi has a herbed fregola and nuances of aromatics in the delicate sauce. Meat lovers may enjoy the 250g grass-fed Hopkins River eye fillet served with café de Paris butter and double-cooked chat potatoes.
PSST! On a sunny arvo, the gorgeous verandah – with arguably the best view of the bay – is the perfect place to enjoy a glass of vino.