Menu to Taste

Bathers' Pavilion

Coastal Australian · Sydney · Chef Aaron Ward

Two-hatted in the Sydney Morning Herald Good Food Guide, Bathers' Pavilion in Sydney delivers produce-driven coastal Australian dining under executive chef Aaron Ward. Set in a heritage Spanish Mission building on Balmoral Beach, the dining room features floor-to-ceiling ocean views.

4 The Esplanade, Balmoral Beach, Mosman, NSW 2088, Australia, Sydney

  • Two Hats

Menu

Tasting Menu

  • BOTTOMLESS BRUNCH (99) — Focaccia, extra virgin olive oil; Tuna crudo, capers, lemon, green tomato; Prosciutto, melon, fennel, buffalo mozzarella; Fresh egg fazzoletti pasta, prawns, pistachio pesto; Mixed leaf salad; Chocolate mousse, date & orange cake; NV Bandini Prosecco; 2024 Petal & Stem Sauvignon Blanc; 2019 Rotherwood Pinot Noir; Aperol Spritz; Sydney Beer Co Lager
  • Max Guests per Sitting (80)
  • 10-Course Tasting Menu (690)
  • 6-Course Degustation (175) — Chef's six-course tasting journey with wine pairing available.
  • SET BREAKFAST MENU (45) — Includes a choice of items from 'TO SHARE' and 'ALTERNATE DROP' sections, plus 1 coffee or tea.
  • 9-Course Degustation (190) — Chef Aaron Ward's full tasting menu experience showcasing coastal Australian produce.

Dishes

  • Kurobuta Pork with Native Cranberry, Tropea Onion, Vanilla (60) — Japanese Kurobuta pork with native cranberry, Tropea onion, and vanilla.
  • Mooloolaba Swordfish with Bullhorn Pepper, Fennel, Chickpea (58) — Queensland swordfish with bullhorn pepper, fennel, and chickpea.
  • Potato Gnocchi with Fremantle Octopus, Nduja, Candied Kumquat (38) — House gnocchi with Fremantle octopus, spicy nduja, and candied kumquat.
  • Roasted Eggplant with Sambal, Black Sesame, Enoki Mushrooms (38) — Roasted eggplant with sambal, black sesame, and enoki mushrooms.
  • Cured Snapper with Persimmon, Sudachi, Purple Daikon (39) — House-cured snapper with persimmon, sudachi citrus, and purple daikon.
  • MB9 Beef Tartare with Piquillo Pepper, Smoked Cheddar, Sourdough (38) — Premium beef tartare with piquillo pepper, smoked cheddar, and sourdough.
  • Roasted Beetroot with Buffalo Milk Feta, Preserved Cherry, Kombu (36) — Roasted beetroot with buffalo feta, preserved cherry, and kombu.
  • Salt Baked WA Marron with Saffron, Bush Tomato, Sprigarello (60) — Western Australian marron salt-baked with saffron, bush tomato, and sprigarello.
  • Murray Cod with Sprouting Broccoli, Grapefruit, Almonds (105) — To share. Murray cod with sprouting broccoli, grapefruit, and almonds.
  • Rangers Valley Wagyu MBS 7+ (65) — Rangers Valley wagyu with chestnut mushroom, artichoke, and native pepper berry.

Set Menu

  • 3-Course Restaurant Menu (125) — Three-course fine dining experience featuring seasonal seafood.

Cocktails

  • French 75 (26) — Gin, lemon, sugar, topped with Champagne.
  • Negroni (24) — Classic Negroni with gin, Campari, and sweet vermouth.
  • Restaurant (350)
  • Lounge & Bar (25)
  • Citrus appeal: orange, grapefruit, lemon, lime (10)
  • Ginger bliss: pineapple, watermelon, grapefruit, ginger (10)
  • Green with envy: apple, celery, spinach, kale, lime (12)
  • Cranberry cocktail with crushed watermelon & pineapple (10)
  • Juice: orange, grapefruit, pineapple or apple (8)
  • Margarita (25)

Pairing

  • Non-Alcoholic Pairing (120)

Wines

  • Louis Roederer Champagne (32) — Glass of Louis Roederer Champagne from the terrace.
  • Louis Roederer Rosé Champagne (38) — Glass of Louis Roederer Rosé from the Champagne terrace.
  • Oysters and Champagne (55) — Half dozen Sydney rock oysters with a glass of Champagne.

The Experience

On the waterfront and in a historic setting. The meal is structured around a tasting menu. A good fit for celebrations and group dining.

Phone: +61 2 9969 5050

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