Bathers' Pavilion
Coastal Australian · Sydney · Chef Aaron Ward
Executive Chef Aaron Ward. Coastal Australian cuisine at Balmoral Beach, Mosman. Heritage-listed building.
4 The Esplanade, Balmoral Beach, Mosman, NSW 2088, Australia, Sydney
- Two Hats
Menu
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.
- Signature Wine Pairing (120) — Premium wine selections paired with the degustation.
- Classic Wine Pairing (230) — Wines selected to complement the degustation menu.
Cocktails
- Aperol Spritz (22) — Classic Italian aperitivo cocktail.
- 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)
Dishes
- Snapper Fillet with Roasted Chicken Wing Sauce, Walnut-Garlic Paste (52) — Snapper fillet with innovative roasted chicken wing sauce and walnut-garlic paste.
- Bistro Steak Frites (42) — Grilled steak with hand-cut fries and béarnaise.
- Bistro Caesar Salad (26) — Classic Caesar salad with house-made dressing.
- Caviar Service (120) — Oscietra caviar with blinis, crème fraîche, and chives.
- 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.
- Margra Lamb with Eggplant, Gem Lettuce, Basil (62) — Margra lamb with eggplant, gem lettuce, and fresh basil.
- Wollemi Duck with Sapphire Grape, Black Garlic, Hibiscus (65) — Wollemi duck breast with sapphire grape, black garlic, and hibiscus.
- Lobster Pasta (58) — Signature lobster pasta dish.
- Kurobuta Pork with Native Cranberry, Tropea Onion, Vanilla (60) — Japanese Kurobuta pork with native cranberry, Tropea onion, and vanilla.
Set Menu
- 3-Course Restaurant Menu (125) — Three-course fine dining experience featuring seasonal seafood.
Tasting Menu
- Non-Alcoholic Pairing (120)
- Max Guests per Sitting (80)
- 10-Course Tasting Menu (690)
- 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.
- 6-Course Degustation (175) — Chef's six-course tasting journey with wine pairing available.
- 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
Phone: +61 2 9969 5050
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