PROFILED BY DE GROOTS MEDIA
Delicately suspended in a glass rectangle over the North Sydney Olympic Pool, Aqua Dining can truly lay claim to its aquatic name. From the historic pool below to the shimmering water of Sydney Harbour beyond, Aqua Dining holds court in a stunning dress circle that is flanked by the imposing Sydney Harbour Bridge on one side and the vibrant Luna Park face on the other. This is quintessential Sydney dining from morning to night, when the city lights ignite and create a twinkling fairyland across the water.
After seven years at Aqua Dining, executive chef Jeff Turnbull knows that he is up against some pretty stiff competition from the exquisitely distracting view through the floor-to-ceiling windows of Aqua’s dining room. Yet Turnbull’s modern Australian creations come up trumps upon arrival at the table, the view forgotten as all attention is focused on the parade of dishes before diners. Seafood has a strong presence on the menu; the Queensland sand crab salad is a work of art with sweet morsels of crab alongside cucumber and crisp croutons, dressed in a blend of pomegranate and vino cotto. Roast saltwater barramundi fillet accompanied by basil gnocchi, asparagus and champagne sauce and topped with avruga and ocean trout roe is divine in its balance of flavour. Desserts are jaw-droppingly good and choosing between them is like choosing between your children, though much more rewarding. With its exceptional service and classy-yet-relaxed ambience, Aqua Dining is an experience to be had.
Amy Looker, January 2008
LOCATION
On the waterfront at Milsons Point, ten minutes from the CBD, across Sydney Harbour Bridge. Water taxi service available to wharf in front of restaurant.
DETAILS
Owner Bill Drakopoulos, has had twenty years experience in the hospitality industry. His chef, Jeff Turnbull, formerly chef de cuisine at Sydney's Level 41 restaurant.Aqua Dining's proportions are beautifully sympathetic to its environment: a long rectangular room, simple centre banquettes in shades of grey and blue and floor-to-ceiling glass.
FOOD AND BEVERAGE
The Modern Australian menu features signature dishes such as ‘Sauteed Yamba prawn tartlet with creamed leek, Persian feta and salsa verde’, ‘Blue Eye Trevalla fillet with goat’s cheese puree, paratha parcel, peppered vodka and watercress sauce’ and ‘Orgy of summer berries, champagne and mascarpone mousse with raspberry coulis’. Head Chef Jeff Turnbull is integral to the success of Aqua Dining. His career is includes many highlights that culminate in a 6 year posting as Head Chef at Aqua Dining where he has brought the restaurant to great heights and nurtured a young and talented team. Turnbull believes in a holistic dining experience where the magic is in the detail not only in the food, but in the service, atmosphere and setting as well.
Tip:
Arrive in style with
Water Taxis
Yellow Water Taxis
H2O Water Taxis
