3 Ways To Win At Spring

Sit and sip in style this season

No need to wait ‘til summer to enjoy the vacay vibes. Soak up spring in style at Sydney’s favourite new waterside restaurant, with these starting point suggestions.

#1. Savour Sydney’s prettiest seafood platter

Sashay into spring in style - set yourself up with our new show-stopping two-tier seafood platter featuring an array of fresh, delicious locally-sourced stars from the sea. Enjoy freshly-shucked Sydney Rock oysters, lobster, king prawns, mussels, tuna crudo, calamari and sashimi, served up on a coooool bed of ice. Made to share between two, our 'Fruits de mer pour deux' (fruits of the sea) looks and tastes fancy as it sounds. Note, you must pre-order this beauty at least 48 hours before you dine.

#2. Arrive like a rockstar via water

Nothing says spring more than lounging in our sun-kissed daffodil yellow-hued interiors overlooking the water with a bright holiday-style cocktail decorated with flowers in hand. But you can dial up the spring vibes even further before you set foot inside our light-filled restaurant… come at us from the sparkling turquoise waters of Middle Harbour with a private boat or water taxi arrival. Step off your chosen craft and onto the wharf, and saunter over to us in style. Need a place to park your boat? Ask our team about booking our private berth.

#3. Start with a cocktail, leave room for dessert

Take spring sipping to a new level. Order yourself up a sensational cocktail and settle into one of our Business and Pleasure Co desk chairs tucked under beach umbrellas on our private strip of sand. Choose from our list of moreish bevvies, like the bubbly Harmony with Manly Spirits Dry Gin and prosecco mixed with St Germain Elderflower, or the fun and fruity Admirals Cup with Pimms No.1, Woodford Reserve, Rhubarb Mistelle and seasonal fruits. After topping your experience with a cocktail, be sure to tail it with a springtime dessert, like our Sicilian citrus tart with strawberries and toasted meringue, or our indulgent Aleppo brownie with orange preserve sorbet.