This rather upscale restaurant serves both modern Aussie and European cuisine on open tables and couches facing the waterfront. After a few leisurely sips of the local wine, a set meal from Chef Paul Foreman's kitchen, including Spring Bay scallops, South Australian king fish and a gin and lime brulée tart would be in order. If you want to scout about the menu by yourself, recommendations would include the signature twice-roasted duck and the Wasabi tempura white fish with veggies and ponzu - a tangy ginger pickle. A smoking area, access for the disabled, ample parking space, vegetarian options and an efficient, courteous staff are other pleasant comforts. On your way out, grab a few fresh oysters from one of the wayside shops while a friendly fur seal watches on in amusement, with the hope of getting a few scraps.
- Open Hours: Monday to Sunday from 12:00 PM to 03:00 PM, Monday to Sunday from 06:30 PM to 10:00 PM
- Feature: Outdoor dining;Trendy
- Credit Cards Accepted: visa, mastercard