PROFILE BY BEST RESTAURANTS
The cafe occupies a fish processing and canning plant from early last century, some of the original equipment now being used to decorate a small art gallery at the entrance. Up a few steps is the cafe proper with stunning water views over fishing boats through to The Narrows. Combine this with chef Ben Bate's CV featuring stints with Marco Pierre White in London, Bilsons in Sydney and Adelaide's acclaimed Magill Estate and his partner, Stephanie Stinkens' long experience in international hospitality, including service aboard the QE2, and you have a winning trifecta.
And then there's the food. A beautifully composed salad of grilled peaches, breseola, rocket and mascarpone sings of summer while the truffled mushroom soup is creamy sophistication in a demi-tasse. Thai-accented calamari and simple beer-battered fish are as fresh as the location suggests they should be. There's a superb three-cheese tart, a tasting platter featuring excellent pate, duck rillettes and pickled octopus, local scallops in saffron cream, three modern-style pizzas and a mouth-watering dessert selection. Or you can just pop in for a coffee, an Anzac biscuit and those ozone-flavoured views.