Cuisine:

• Coffee Houses
• Australian and New Zealand
• International
• Sea food
• Contemporary

The Bathers' Pavilion Cafe Description:
Canadian-born chef Serge Dansereau has been a leader in shaping Sydney dining from the time when he was executive chef at the prestigious former Regent Hotel in the city. There he pioneered the sourcing of fresh local produce by chefs, and that same principle shapes his menu at the delightful beachside restaurant he now owns. As the name implies, the gracious building is a former changing-pavilion just yards from the shoreline of Sydney's Middle Harbour, and the dazzling view by day or night is a fine backdrop for dining. The seasonally changing menu depends on fresh local produce for its appeal. Summer may bring tuna sashimi with tempura soft shell crab, an assiette of Macleay Valley rabbit, pasture-fed Victorian beef tenderloin or steamed snapper, while winter could see seared venison or other hearty French-inspired casseroles on the tables. There is a dégustation menu and a separate vegetarian menu too. At one end of the building the Bathers' Pavilion Café is an ideal place for a casual breakfast, a wine, or even a light meal, and perfect for small functions.


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