LOCATIONLocated in Hillarys.
PROFILED BY DE GROOTS MEDIAIf someone told me there was a restaurant at the end of the north groyne in Hillarys, I’d never have believed them. I thought the only things to be found beyond the limestone rocks were whiffy fishermen and water rats. But after ignoring the entrance to the main part of Hillarys Boat Harbour and venturing down Northside Drive, I was pleasantly surprised to discover a gorgeous little venue tucked behind Hillarys Yacht Club. Perched almost over the top of the water, the small restaurant gives a unique feeling of privacy, being protected by another limestone groyne on one side, and having yachts gently bobbing away on the other. This is tranquillity at its best, albeit a little windy at times. Headed by 2007 Lexus Young Chef of the Year nominee Robert Baverstock, the food is simple, fresh and ever-changing. Everything is made to order giving you time to take in the glorious views without keeping your tastebuds waiting for too long.
Interesting is an understatement when it comes to Robert’s entrees, with offerings like vodka-cured salmon and beetroot or crocodile satay sticks. Spinnakers’ signature dish of salt and pepper calamari is a dazzling display of colour, texture and well thought-out flavours with lightly fried baby squid served with baby spinach, tomato and basil, drizzled in lemon aioli and sweet chilli soy dressing. Before you conclude that these are too many flavours for one dish, just wait until you try it – you’ll be amazed at how all they work together. Other creations to grace the menu include a fabulous grilled vegetable stack, beef fillet with a very more-ish red pesto and warm Moroccan chicken salad. If breakfast is more your thing, then be prepared to start your day with the best banana pancakes and Scottish kippers in town!
Karen Bilsby-Butler