Profiled by de Groots MediaThe Guichen Bay Motel is an especially welcoming spot for weary travellers. One peep through the cottage windows into the cosy dining room will draw you in. If you are in need of a room for the night or have a hungry tummy, then proprietor, Murray Pitt will look after you. Along with chef, Hayden Wagstaffe, Pitt will ensure you are comfortably fed and watered in the motel’s Cottage Restaurant. You’ll want to dine here for its quaintness alone. The menu of classic seafood dishes will make you smile for the same reasons as the decor – its sentimental appeal. This is the perfect fare to sit down to in this charming dining room in this equally charming fishing village. Sit at a grapevine-framed front window or if you are chilled by coastal winds, a fireside table.
Deciding between an entree of scallops or prawns in a creamy garlic and white wine sauce is difficult. They compete against salt, pepper and chilli squid and juicy Thai snapper kebabs. There is a good ol’ prawn cocktail or oysters grilled with marscapone, pancetta and sun-dried tomatoes. Should you desire a luscious Robe crayfish you must let the kitchen know in advance as they are purchased daily to satisfy diner demand. This signifies freshness but is disappointing for those in need of a spontaneous crayfish-fix. The seafood tasting plate delivers a piece of fish, salt and pepper prawns, crumbed calamari, oysters natural, king prawns and marinated octopus. The chef can also add cray to this seafood soiree. For dessert, take a bite out of the Big Apple – a slice of New York white chocolate cheesecake.
Roz Taylor