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L'avis de Gault&Millau
Head Chef Logan Campbell brings his experience at several leading restaurants – such as Lucio’s Italian Restaurant and Jonah’s – to deliver impressive dishes with precision and creativity. His ever-changing menu reflects his passion for using only the freshest ingredients.
A contemporary fit-out has turned an historic wharf into an attractive dining space. Picture windows offer stunning views of Sydney Harbour. Yachts bobbing in the Rose Bay marina add to the nautical and relaxed ambience.
The menu offers a broad selection of inspired dishes. Entrees include saffron gnocchi with Moreton Bay bugs, zucchini flowers, chilli and fish roe. Grilled Fremantle octopus arrives tender and crisp with a side of salsa verde, confit potato, preserved lemon and a finishing punch of olive powder. Moving on to mains, the standout dish is the wagyu beef rump cooked over coal. Succulent and tender, it comes with parsnip puree and a dash of garlic chives, while the slow-roasted duck with a rich plum sauce doesn’t disappoint.
PSST! Make ordering simple and choose the Regatta ‘Frutti di Mare’, a feast of outstanding seafood including oysters, West Australian marron, seasonal fish, scallops and prawns.
Reviewed for the 2019 Guide