Dunbar House in Watsons Bay
This heritage listed marvel takes centre stage in the idyllic harbour parklands of Watsons Bay. Its recent refurbishment has contemporised the décor but retained its elegance and panache. Although it was cold and wet on the day, we were warmly welcomed by the genuinely friendly staff. Always a plus for Sydney.
The seating and table arrangement was comfortable with sufficient elbow room at a table of four. We are sure we are not the only ones who dislike feeling cramped whilst trying to enjoy a meal. We thoroughly enjoyed the natural light filled room with ocean backdrop and the noise levels of the other patrons was insignificant. If mother nature is good to you, Al fresco dining is highly recommended to take advantage of the picturesque views.
King crab & coriander tortellini, lemongrass veloute, apples and cucumber
Loved it! Loved it! Visually, the tortellini appeared to float like juicy clouds amongst the slivers of apple, cucumber and coriander. The soft tortellini was filled with a generous piece of king crab that bursts into your mouth. The lemongrass infused veloute complimented the dish well and gave it good balance without distracting from the flavour of the crab.
Grilled lamb rack, beetroot and goats curd carpaccio, tomato & red pepper coulis
Paleo, gluten free, meatlovers line up! This substantial serving of pink centred lamb, resting along a crimson tide of beetroot carpaccio was delightful. The succulent lamb was coated in a house-made seasoning and finished with pureed red pepper and tomato. Yum!
Grilled King Fish with tempura oysters, Shiso, daikon & togarashi salad, wasabi cream
Impressive! Take the traditional Aussie fish, salad, and mayo and wave a Japanese wand over it and presto! The pearl of the dish is certainly the tempura oysters. These little treasure chests amongst the fresh rainbow salad were amazing. If I could get just this as an entrée served separately, I definitely would. Crispy on the outside and moist on the inside whilst retaining its oyster flavour. Let’s not be prejudicial to the fish. When you are big, tender and beautifully prepared how could you be ignored. When combined with the lashings of wasabi cream the flavour was amplified.
Mango pudding with bitter chocolate mousse, yoghurt and coriander
Wow!! This dish was heavenly moreish from the moment the first spoonful passes your lips. The chocolate shards were baked to perfection and its crunchy texture formed the perfect union with the gooey mango. The dessert is beautifully balanced and not overbearingly sweet. I’d go back every day simply for this.
Orange & yoghurt ice cream dome with ruby grapefruit & citrus sherbet
Zestalicious! This dessert is delightfully refreshing containing a citrus duo of orange and grapefruit. Perfect for those scorching Sydney summers. The consistency of the yoghurt ice-cream was creamy yet light. Fresh grapefruit zest dances around the tongue whilst being caressed by the sweet sherbet.
9 Marine Parade
Watsons Bay NSW 2030
Contributed by Kate and Devron who dined as guests on behalf of 2 Hungry Guys