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Bathers' Pavilion

Address
Address:
4 The Esplanade
Balmoral NSW 2088
Contact
Contact:
Tel : +61 2 9969 5050
Fax : +61 2 9969 4626
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Chef
Chef: Serge Dansereau & Cameron Johnston
Chef
Price Range: $$$
BYO
License: Fully Licensed (no BYO)
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Awarded One Chef Hat - The SMH Good Food Guide 2012-2014
The Bathers' Pavilion is the place to take visitors in Sydney. Even Sydneysiders will be quietly chuffed by the crisp, modern dining room designed to take in stunning views of Balmoral Beach. The restaurant serves dishes that showcase European culinary traditions, with seafood the star of the menu. Savour the meal and the service, then linger for the view, the rare wines and the digestives.

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LOCATION
On the waterfront at Balmoral Beach, on the lower north shore. The Bathers' Pavilion is accessible by water taxi which arrives at the southern end of the beach - only a 5-10 minutes walk to wharf to the restaurant along the beachfront.

DETAILS
The Bathers' Pavilion is housed in a Moorish inspired building that was built as a changing shed by Mosman Council in 1921. A multi-million renovation has created one of the most characteristic buildings in Sydney on the water. Flooded with natural light this unusual setting imbues the dining experience with a seaside holiday romance. Upstairs, the beach house ambience continues, with more spectacular views from function rooms that spill onto a large white terrace.

PROFILED BY DE GROOTS MEDIA
Evoking images of all-in-one striped swimsuits, zinced noses and changing room huts, Bathers’ Pavilion merges classic beach culture with a delightful gourmet scene. Sporting an enviable view that begins with the sand of Balmoral Beach and stretches as far as the eye can see past Manly’s North Head, the sparkling blues and greens of the sea can’t help but add to the restaurant’s charm. While the weather-beaten sandstone facade nods to 1928, inside, the restaurant dining room is tastefully decked out in blues, browns and sandy tones. Cushions, comfy armchairs and throws give a homely touch to an otherwise primly set restaurant, and a fireplace takes over the sun’s job in the cooler months.

Tapping into the beauty of seasonal produce, owner and head chef Serge Dansereau and chef de cuisine Alan Compton turn out an impeccable menu of modern Australian dishes. Merging traditional European techniques with fresh seafood and ingredients from Down Under, each dish carefully balances flavour and presentation. Both the steamed goat’s cheese panzotti with olive tapenade, zucchini flower, baby tomatoes and anchovy butter, and the Moreton Bay bug with cucumber, majoram butter, frisee, crisp polenta and kipfler potatoes wins a lot of hearts. The nori-wrapped ocean trout with bok choy, green papaya and chilli salad and Vietnamese dressing wrestles for attention with beef tenderloin with brisket, potato, artichoke and roast shallot with porcini sauce. Finish, perhaps, with a risque wooer of menage a trios des chocolates with vanilla Anglaise; however, if the choice is all too much, opt for one of the famous degustation menus and leave it to the experts. There’s a more casual cafe to the right-hand side of the building which still sports the amazing vista, and there’s an outdoor kiosk which offers pre-made sandwiches and quiches.

Annabel Wise

THE BATHERS' CAFÉ
Also located in the Pavilion is The Bathers' Café. The Café serves Mediterranean-style food in a casual atmosphere, with the choice of communal tables or more intimate cushioned booths for brekky with friends, a late lunch after a day at the beach or a fantastic afternoon tea. Pop in for morning tea, afternoon tea or a glass of wine or a beer.

Tip:
Arrive in style by Water Taxis Combined Water Taxis

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Restaurant's Awards | de Groots Best Restaurants of Australia
 One Chef Hat
The Sydney Morning Herald Good Food Guide 2012-2013

 One Chef Hat
The Sydney Morning Herald Good Food Guide 2008-2010

de Groots Best Restaurants of Australia
de Groots Best Restaurants of Australia
Menu Selection  | de Groots Best Restaurants of Australia

entrees

Terrine of tuna sashimi and beetroot, rhubarb and ginger, golden beetroot jelly | $38.00

Sliced veal breast with quail egg, kimchi, puffed quinoa, pear and sesame crisp | $38.00

Queensland spanner crab with chilled almond soup, avocado, tomato hearts and chervil | $38.00

Roast pork belly with crisp mussels and cauliflower, glazed shallot, orange and saffron | $38.00


mains

Tasmanian ocean trout with sliced scallops, fresh pistachio, baby fennel and spiced mead | $50.00

Duck magret with baby turnips and almond, cranberries, dandelion leaf, smoked eel cream | $50.00

Lamb rump with braised lamb neck, seaweed panisse, native spinach, fermented carrot and nori | $50.00

Roast beef fillet with grilled asparagus and silverside, black garlic, parmesan, pickled onion shells | $50.00


desserts

Apple brûlée with yoghurt mousse acacia honey jelly, almond crumble, elderflower cream Vanilla mousse, brown sugar meringue, strawberry sorbet fresh berries, lime-olive oil curd Mascarpone ingot with amaretto cream coffee, blood orange and hazelnut financier Corella pear slow cooked with Indian spices light rice pudding, coconut sorbet and crispy ginger Montagne au chocolat with chai mousse white chocolate jelly, hazelnut soil, lime-chocolate ice cream | $22.00

Vanilla mousse, brown sugar meringue, strawberry sorbet, fresh berries, lime-olive oil curd | $22.00

Mascarpone ingot with amaretto cream, coffee, blood orange and hazelnut financier | $22.00

Montagne au chocolat with chai mousse, white chocolate jelly, hazelnut soil, lime-chocolate ice cream | $22.00

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winelist

white wine selection

Mesh Riesling Eden Valley
bottle | $70.00

Scorpo Pinot Gris Mornington Peninsula
bottle | $75.00

Surrau Vermintino Sardinia
bottle | $65.00

Cristophe Chablis
bottle | $79.00

red wine selection

Vallon Rose Provence, France
bottle | $69.00

Farr Rising Pinot Noir
bottle | $88.00

Cooper Burns Shiraz Barossa Valley
bottle | $86.00

Victory Point Cabernet Margaret River
bottle | $82.00

sparkling wine selection

Yarrabank Cuvee Vic
bottle | $82.00

Raventos Cava 2008 Spain
bottle | $89.00

Larmandier Bernier Champagne
bottle | $160.00



dessert wine selection

Castelli Riesling Frankland River
bottle | $42.00

Hamiltons Bluff Dolce Nero Central Ranges
bottle | $44.00

Pennyweight Gold Beenchworth
bottle | $44.00

Mount Horrocks Cordon Cut Clare Valley
bottle | $75.00

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de Groots Best Restaurants of Australia
- Readers' Reviews
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Bathers' Pavilion - User Reviews

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Restaurant Specials

August specials & events
Golden Ball Wine Dinner at The Bathers' Restaurant on Wed 13th August. Join Bathers' Serge Dansereau and wine maker & owner James McLaurin for this special evening. 7pm start, $120 for 4 course dinner with matching wines. For bookings call 02 9969-5050 or eat@batherspavilion.com.au

Winter specials & events
Enjoy our winter menu with the fine dining Restaurant winter lunch special available Monday to Friday from June to the end of August, 2014. 2 courses $60 or 3 courses $75. For bookings please call us on 9969 5050 or eat@batherspavilion.com.au

Winter specials & events
The Cafe has some great winter specials each week night from 5pm until the end of August - Mondays BYO $5 p/p, Tuesdays 2 for 1 pizzas, Wednesdays order a large meal and dessert is $10, Thursdays Pasta and Pinot $25 and Friday evenings Mussel Mania $25 - our famous mussels with a Hoegaarden beer

Winter specials & events
Dine in the restaurant for lunch Monday to Friday during the winter months of June to end of August and choose between our two course lunch menu $60 or three course lunch menu for $75.

Winter specials & events
Dine in Bathers Pavilion Cafe during winter for some tantalising specials from Monday to Friday evenings.
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Restaurant Features
Award Winning/Hatted
Breakfast
Function for 100-300
Outdoor Dining
Private Dining Area
Romantic/Intimate
Suitable for Functions
Suitable for Groups of 10
Suitable for Product launches
Suitable for Weddings
Views
Waterside Dining


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