Where Is It: Bannisters by the Sea, Mollymook, NSW.
Why Go: Top class cuisine served in a romantic environment.
Best For: Couples seeking a romantic dinner, lovers of fine dining.
Three Things We Loved: The comprehensive menu, the decor, the views.
The Ultimate Factor: Rick Stein’s culinary magic combined with sweeping ocean views.
Overview:
There are many reasons to head to Bannisters at Mollymook, a romantic getaway being one of the most popular. Those who know, however, also go to enjoy the unspoiled southern coastline, and to indulge at one of its top restaurants, Rick Stein at Bannisters. This is the type of place that seems designed specifically for couples seeking romance combined with fine dining. It not only has a fabulous location overlooking the ocean, but also a bright, modern decor, and an impressive lineup of dishes to suit all tastes with a focus, naturally, on Australian seafood. You arrive into this culinary pleasure palace through a long lounge which fuses the tropics with homestyle comfort, thanks to a long brightly coloured tiled wall on one side, and shelves of old books and a gas log fire for some romantic coziness on the other. There’s also the bonus of both indoor and outdoor seating, and views to the Tasman Sea across perfectly manicured gardens. The restaurant has a beachy feel, with brightly coloured tiled walls, pale wood tables and chairs which were custom made, and some unique and quirky design touches, such as the Campari bottle lampshades and sustainable Mexican light fittings. These add a bold splash of colour as well as blending in with the less formal atmosphere. The seating is well spaced out and even when full, which the restaurant was when we dined there on a Sunday night, it had just enough noise and bustle to feel energetically lively, without drowning out your conversation. Rick Stein and his wife Sarah have been running the venue for six years, and it’s evidently as popular as ever.
The Menu And What We Enjoyed:
Although you can eat here three times a day, whether you’re a guest or not, Rick Stein’s influence is really seen at lunch, and especially at dinner after the sun goes down. The menu changes regularly to accommodate seasonal foods, but there are staples and classics or favourites with many twists, with a focus on seafood, fish, and the coastal lifestyle which the master chef has enjoyed for most of his life. Many of his favourite foods are prevalent, and as he says: "Nothing is so exhilarating as fresh fish, simply cooked”. We began our culinary journey with simplicity in mind, and a classic plate of sashimi featuring tuna, salmon and snapper along with freshly shucked oysters from Narooma, all from the picturesque South Coast. From there it was a venture into Asian fusion, starting with an Indonesia Seafood Curry with Ling, Squid and King Prawns. Served with green beans with fresh coconut and steamed rice, it was flavoursome without being rich or heavy, and spiced just enough to get the brow glowing. My choice this time was a Madras Fish Curry of Blue Eye Trevalla, Tomato and Tamarind, a beautiful hot and sour Southern Indian curry which was perfectly prepared. Our side dishes included a lightly cooked broccolini with toasted almonds, which was perfectly crispy and clean, and shoestring fries with rosemary salt.
The Verdict:
Throughout our meal, as we’ve experienced before on our visits, the service was friendly and informal but with plenty of polish; the wait staff were attentive, and you didn't have to wait for long to have your wine or water glass topped up or more bread offered. Unfortunately, as is our tradition, we didn't leave room for dessert, which was a pity as there were some mouthwatering options from what we could see passing by us to other tables. One was a Hot Chocolate Fondant with macerated cherries and white chocolate ice cream, and another a more traditional Lemon Tart with Mixed Berry Compote among them. Oh well, maybe third time lucky?
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