Gunners Barracks, Mosman

DSC05121Gunners Barracks lies within Georges Bushlands in Mosman, built in 1873 the beautiful sandstone building immediately gives you the impression you’ve gone back to the colonial era.


We felt apart of nature during our time here as the area was surrounded by lush greenery that overlooked the beautiful harbour. We were greeted by our charismatic host Antonio and seated at a table with spectacular views of Camp Cove and Sydney’s Eastern suburbs.


Picture this: a sunny day with a cool breeze, soothing jazz music playing in the background and watching ferries go past in the harbour as you dine in a luxurious setting. It was a delightful feeling and an experience to remember.


Gunners Barracks offers Devonshire, morning and afternoon tea from 10am weekdays and Afternoon tea from 10am weekends. À la carte lunch from 12pm Monday to Friday.


Warm Sonoma Baguette with Gundaroo Green Olives and Harissa Spiced Hummus ($21)

Our first dish, an excellent way to start our lunch. The quality of the hummus was evident, a nutty earthy flavour that contained just the right amount of olive oil, served with toasty warm bread and green olives. This dish was matched perfectly with the Riesling Antonio recommended.


Freshly Shucked Oysters, Mignonette and Lemon ($3.50 each) & Half Shell Scallops, green mango, macadamia, chilli, holy basil ($4.50 each)

Served on a wooden board with a rock salt base, our seafood entrée really hit the spot. The oysters were small but packed a bold fresh flavour with a surprisingly sweet after taste, the salinity was just right and the aroma of the sea matched perfectly with our surroundings.


Whilst our location felt like we had been transported to another era, the half shell scallops transported us to South East Asia with a unique blend of green mango, macadamia, chilli and holy basil. The ingredients combined perfectly with the big, juicy scallops resulting in a sweet yet slightly spicy dish.


Char Grilled Swordfish, Olive and Basil crushed Kipflers, Calamari, Sauce vierge ($29)

The swordfish steak dish had a Mediterranean feel to it and was grilled, leaving the skin slightly charred, crispy and delicious!


Accompanying the swordfish steak were sides of calamari, olives and basil crushed potatoes. The fish itself had a very distinctive texture, quite firm, yet moist and meaty and definitely left us satisfied.


Roast Lamb Loin, pea puree, Dauphine potatoes, peas, mint and fetta ($29)

The first thing that struck us with this dish was the amazing presentation, the lamb loin was cooked perfectly and matched well with sides of potato and pea purée with subtle hints of mint and feta to round it off. A traditional dish that head chef, Marc Philpott has truly made his own.

Passionfruit Cheesecake, granola, coconut sorbet ($14)

The intoxicating aroma of passionfruit was delightful and paired nicely with the cheesecake. Not overly thick or dense. It’s a dessert if your after something fruity to end your meal with each bite making us want more. A cheesecake to remember!


Chocolate Tart, poached plum, candied walnut, chai ice cream ($14)

The chocolate tart was very rich, elegant and has a rosy floral scent to it. Everything seemed to be balancing one another. The tart and plum were not as sweet as it looked however it went very well with the sweet and crunchy walnuts and the smooth chai ice cream. Perfect for those who prefer something rich and not as sweet.

DSC05168An exclusive, heritage location with superb harbour views.

Gunners Barracks

End of Suakin Drive,
Mosman NSW 2088

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Contributed by Joshua who dined as a guest on behalf of 2 Hungry Guys



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