LOCATION The Deck is located at Milsons Point, just inside the Luna Park Face. It is five minutes from the city and is easily accessible by train, bus, ferry and car.
PROFILED BY DE GROOTS MEDIAHarbourside dining rarely gets any better than at The Deck. While the entrance is hardly glamorous – under the Luna Park jaws with the garish flashing lights – once inside, The Deck is a little haven. Despite what you may assume, there are no kids yelling and screaming nor is there any carnival music blaring. The only noise to be heard are the celebratory clinks of cocktail glasses and the soft acoustic music from the restaurant's sound system.
As we take our seat beside the floor-to-ceiling glass window, we’re momentarily silenced by the view. The huge wrought iron panels of the Sydney Harbour Bridge loom overhead while the sparkling lights of Circular Quay remind us how close we are to the city. We look slightly to our left and the Opera House is proudly illuminated. Cruise boats and yachts returning to the harbour after a day at sea look like tiny lights on the water, bobbing up and down, as if they’re dancing in front of us. Crowds of suits and corporates momentarily block our view as they disembark the ferry at the Milsons Point stop just below us but we don’t mind, we have the whole night to absorb this special place.
As the sun slowly sets, we hurriedly order, not wanting to miss a moment of the view. Efficient waitresses, dressed in navy blue striped shirts, hover around, ready to fill our water glasses, top up our wine and replace napkins. Our seafood platter-for-two pays tribute to Australian seafood and reminds us how spoilt we are to have such fresh food right at our fingertips. A Mediterranean fish soup, served in small china espresso cups, acts as a delightful amuse bouche. The flavours are subtle yet fresh – the perfect entrance into a meal. Chorizo and pine nut stuffed baby squid take the dish to another level while the crisp, cumin-crusted fried whitebait are simply moreish. The combination of the whitebait’s crunchiness and saltiness keeps the hand moving from plate to mouth, in a rather speedy manner. A crisp sauvignon blanc from the extensive wine list, which features both local and international wines, works perfectly with the dish. In an attempt not to confuse the palate, we continue on our seafood frenzy. The blue eye Trevalla is moist and sided with a gorgeous chermoula spiced zucchini, eggplant and pine nut tartar. The golden seafood stew is anything but stew-like however it is the side of green beans that stands out most. It’s funny how something so simple can leave such a mark – the crunchy, bright green sticks are doused in lemon juice and quality extra virgin olive oil with a small sprinkling of sea salt. It fits the bill and brings each dish together. We finish our meals and despite spending the night gazing at the view, we continue to watch the city’s lights, not ready to leave.
Anna Lisle