Aqua Dining is an award-winning restaurant, located above North Sydney Olympic Pool and next door to Luna Park. Eat from an Italian inspired menu whilst enjoying perfect views of the Sydney Harbour Bridge and the Sydney Opera House. We took our friend here to celebrate her 24th birthday, and the views and atmosphere were breathtaking.
Natural Sydney Rock Oysters
Petite and softer than their pacific cousin, Sydney Rock Oysters are rich and creamy with a distinctively fresh ocean taste. The perfect way to get those taste buds going, or for the romantics, an aphrodisiac to get something else going…!
Confit South Australian Calamari, Cauliflower Cous Cous, Squid Ink dressing
A tad fancier that the good old salt ‘n’ pepper squid, this dish was a delightful experience of contrasts both visually and texturally. The splendidly cooked confit squid had the consistency of butter, and matched with the natural crunch and sweet, almost nutty flavour of the cauliflower, was then complimented by the subtle saltiness of the squid ink.
Tuna Tartare, Congo Potatoes, Rocket Aioli, Lime, Radishes
People tend to be a tad apprehensive when they see the word tartare but there really is nothing to be afraid of. The stuff is seriously good grub. This super fresh tuna was accompanied by a zingy lime dressing that went really well with the pepperiness of the rocket aioli and radishes. The addition of the congo potatoes not only brought some great colour to the plate but gave a nice controlling medium to the strong acidic flavours in the dish.
Pappardelle, Braised Pork Ragu, Carrot, Celery, Grated Parmigiano
Now this was a dish that’s close to home. It’s warm, it’s hearty, it smelt good, it went really well with my red wine, and my God it was tasty. The superbly cooked pappardelle were coated in a rich meaty ragu of fragrant pork, carrot and celery, and topped with a grating of parmigiano cheese. Almost as good as my Nonna’s. Almost.
Snapper in its own broth, Tomatoes, Olives, Potato Chilli Chips
I never usually go for a fish dish but this one had me pleasantly surprised. The fillet has been cooked in its own flavourful broth then given a topside flash fry, making the flesh soft and juicy and the skin outrageously crispy. Picture this all topped with spicy potato chips!
Warm chocolate cake, liquorice, mandarin & cardamom ice cream
There really is something about a chocolate cake that makes it so damn easy to eat. This one was no different. The heaviness and intense chocolatey goodness of the cake went so well with the sharp fresh flavour of the mandarin and cardamom ice cream.
Profiteroles with Custard, Cream and Chocolate Sauce
This little tower of choux pastry heaven was a lovely way to finish off a great meal. Loaded with a light custard and accompanied simply with a generous draping of dark chocolate sauce and fresh cream, this wonderful dessert sent me home floating on air (either that or the amount of food I ate has turned me into a balloon).
Corner of Paul Street and Northcliff Street,
Milsons Point, Sydney, NSW