Owner/Executive Chef Serge Dansereau seems to have been established on the local restaurant scene for nearly as long as the waves have been lapping the beach outside his recently refurbished restaurant. Serge is joined in the new kitchen by Head Chef Cameron Johnston, who returns to Bathers' after stints at St Claude’s and Jonah’s.
The stunning ocean view from the floor-to-ceiling windows now competes with a new dining room, a chef’s table and a rooftop champagne and oysters bar. The revamped venue is chic, casual and coastal, with a welcoming feel.
The menu focuses on superb Australian produce skilfully combined with European and Asian influences. Presentation has been taken to the next level: sharp and colourful, but clean and uncluttered. Show-stopping starters include kingfish escabeche with burnt chilli, purple carrot and sea vegetables and refreshing Moreton Bay bug tail, green tomato, macadamia and smoked butter – both are outstanding dishes. Mains include the flavoursome beef rump cap with Savoy cabbage, turnips and a surprising addition of sunflower seeds.
PSST! For the perfect seaside outing, grab a ready-made picnic from the Bathers’ Kiosk and head to the beach.