THE BATHERS' PAVILION RESTAURANT

The Restaurant is at the Northern end of the Pavilion with views across the shark net towards the Heads.
What's it like?
Filled with natural light from the central skylight during the day. You can see along the entire length of the Pavilion, giving a spacious feel.
All tables have access to the view.
Air-conditioned.
Collector pieces and paintings are moved around and added to from time to time, creating an evolving eclectic atmosphere.
Barisol ceiling for sound absorption gives a user friendly noise level.
Extensive cocktail list from the Bar.
Blue Room for larger groups.
Seats around twenty.
Open Fireplace
Food Individual cuisine that reflects Sydney's style :
fresh, imaginative and designed to showcase the true
flavour of our best ingredients.
Wine Extensive line list served in Riedel glasses.
Wines by the glass.
The wine list is around one third aged wines, one third Australian, with the other third imported wines.
Our sommelier is Sally Harper.
Open Lunch and dinner every day.
Cost Monday - Friday lunch is for $65 for two courses or $80 for three courses.
Dinner and weekend lunch is $90 for two courses or $110 for three.
Five Course Degustation is $135 or $195 with wines to match.

Sample Restaurant Menu

Appetisers
Carpaccio of yellow fin tuna with squid and capers
crisp fingers of eggplant tapenade

Sélection de  fruit de mer   
scampi, prawn, kingfish, tuna, scallop and eel

Sweet corn soup with sautéed yabby tails
baby leeks and basil oil

Goat cheese cappelletto with witlof and olives
parmesan asparagus, anchovy butter

Roast duck breast, garlic and duck croute
Soubise purée, mizuna leaves and roast macadamia nut

Seared Moreton Bay bug with pork belly
Asian mushroom in steamed double consommé
($10 supplement)

Mains

John Dory with boudin rose  
beetroot consommé, horseradish and onion purée

Murray cod with crab and tomato
lentil and celery ragoût, champagne and chervil sauce

Barramundi wrapped in pancetta
Asian oxtail ravioli, celeriac purée

Loin and rump of lamb with shank pithivier
small vegetable, tarragon sauce

Assiette of farmed Macleay Valley rabbit
potée of rabbit and vegetables, liquorice sauce

Roast venison with sautéed mushroom and baby parsnip   
pomme purée, porcini sauce

Three Courses $110
Coffe or Tea with Petit Fours $6.50

For bookings over eight we offer a limited choice menu consisting of three entrees, three mains and three desserts. Please contact Bathers’ on 9969 5050 to discuss your group booking.