Bathers’ sits right on beautiful Balmoral Beach and is filled with natural north light. After extensive work the building has been highly acclaimed as a heritage-sensitive, yet contemporary, renovation with knockout views.
Serge Dansereau is the Chef and Owner. They have a private dining Room, Restaurant, Café, Bar, Function Room and Kiosk.
BATHERS’ BAR The main entrance leads straight into the bar in the centre of the building. Open all day for coffee, a selection of teas, cocktails, champagne & wine by the glass.
BATHERS’ CAFE Open all day, everyday, for breakfast, lunch & dinner or something light in-between. The cafe
serves Mediterranean style food in a casual atmosphere. Different experiences can be had by choosing to sit at the long benches; sharing a cushioned booth; taking in the view at the oval tables for two or lingering in the Red Room over a coffee and pastries or cake.All wines are served by the glass and we are licensed for just a drink. There is an open fireplace for colder nights. No bookings.
The Restaurant is comfortable, yet with “the feeling of understated elegance.”
The emphasis is on fresh produce grown by small producers and expresses the restaurants concern for provenance.
The extensive wine list includes a comprehensive choice of First Class Australian and Imported wines, both current & older vintages. Wines by the glass. As something of a Europhile, I was highly impressed with the wine list. Open fireplace.
Private dining in the Blue Room, seating up to 24.Open for lunch and dinner every day.
Entrées $35, Mains $48, Dessert $22. 8 course dégustation $135 or with matching wines $195. (Bookings essential: 02 9969 5050)
BATHERS’ KIOSK The Kiosk is open for take away coffees, baguettes, seasonal salads, pastries and gelatos.They also stock sun screen, beach towels & bags and a selection of daily newspapers. Open seven days a week from 7am.
BATHERS’ ROOM & TERRACE
The private dining Room, on the upper level, overlooks Balmoral’s sandy shoreline and is adjacent to our open Terrace where you can have drinks or a stand up meal outside in suitable weather. Seating from thirty to one hundred and two, we want every occasion to have an individual feel by working closely with you to make yours distinctive and unique.
The Bathers’ Pavilion
4 The Esplanade
Balmoral NSW 2088
Tel: 61 2 9969 5050 Fax: 61 2 9969 4626
BATHERS’ HISTORY & PHILOSOPHY
Kingfish Fillets with Herb Crusts & Tomato Sauce – Please see details for this recipe under Gastronomy
The Bathers’ Pavilion was built by Mosman Council in 1921 as a beach changing shed. It is Spanish Mission in style with Moorish overtones. A Heritage Order was placed on the building in 1993.
The view is towards the Heads and overlooks Middle Harbour. Bathers is around twenty minutes drive from the CBD.
“A little more” encapsulates a great deal of Bathers’ philosophy. Emphasis is placed on creating a unique and memorable eating experience within stylish timeless interiors with warm, friendly and informed service.
Much of the decoration centres around a collection of Early Australian furniture mixed with modern pieces. Other special finds have been collected during trips. The colours and textures are based on a natural palate bringing in the surrounding sea, sky and park, mixed with strong blues and reds as contrast.
The paintings of Balmoral on the cover of the Restaurant menus are by local artist, Kerry Lester who has been exhibited in the Archibald Art Prize eleven times. Some of the other artists include Crispin Ackerman, Ken Done, Fran Allen and James Willebrandt.
Serge’s food is appropriate to the surroundings. Some traditional cooking methods such as slow cooking in a wood fired oven or grilling on grapevine cuttings are used. Serge’s approach to our food is uniquely Australian. His experience with food and maturity are of paramount importance in achieving the flavours we want, yet we are modern in approach.
Both the food & wine lists have a close relationship with the seasons and change accordingly. They reflect Bathers’ special relationships with small producers and growers.
Article Written by Axel Ritenis
Editor / Director of Connoisseur Magazine