Watsons Bay Boutique Hotel needs few introductions. Receiving worldwide hits on Instagram after its multi million dollar face-lift late last year. The new layout is one that oozes Miami vice cool, clean lines, beach chic shades of teal, subliminal blues and spring white; it is the perfect place to soak up the sun or enjoy sunsets over the harbour while sipping cocktails. It's recent recognition as Best Hospitality Interior at the Belle Coco Republic interior design awards speaking volume of the massively well received refurbishment. This definitely making it to the list of 'must-do's' for visitors in Sydney.
Our well deserved festivities (after our trek thru the nearby South Head National Park) began with Pacific Rock Oysters (1/2 dozen for $22) with lemon, shallot and red wine vinegar. Recently featured on The Urban List's '50 meals you should have eaten if you live in Sydney' , I now understood why this dish snared the honours. Simple, plump juicy oysters had been cleaned, shucked and something novel and delicious done with it... after a trickle. no.. a generous pouring of the lemon, shallot, red wine vinegar sauce ; an amalgamation of flavors; like an explosion is formed between the sultry sea water and that punchy acidic sauce. Come to think of it, I could have easily tackled the dozen on my own.
Salt and Pepper Calamari with preserved lemon aioli ($18)
Ribbons of tender calamari flash fried in a light batter, presented on a bed of mixed greens with the most charming jar of lemon aioli as a companion. This could easily serve as a satisfying main course.
It was obvious that the menu at Watson's Bay Beach Bar was put together with quality in mind without surrendering to the current trend of visually impressive mega portions. This point substantiated by our mains, the Slow cooked lamb shoulder ($30); hearty pub grub livened by the inclusion of some other more fashionable ingredients. This was not another run-off-the-mill brown sticky braised meat dish, the ginormous chunk of meat yielding like butter to a hot knife, served with cannellini beans, savoury green olives, soft polenta (with bits of chunk running through it) and wild oregano. I can't get it out of my mind.
For something a little more traditional, order the Fish and Chips ($24.50), straight off the classics, 2 hunks of fish are beer battered and fried to a hush puppy golden brown with tartare sauce on the side. It ain't revelation level stuff. But a real keeper should you be in the mood for some fish and chips, which works perfectly well with a pint of James Squire 150 Lashes (on tap). *yum*
Watson's Bay Boutique Hotel boasts two harbour front architecturally designed spaces for events such as intimate weddings. Take for example the Sunset Room (pictured above and below), crisp white walls, grey wash timber flooring and nautical elements thrown around the space. Ideally, this could be a dream venue of mine...
Beyond the on-trend stripped out decor lies a laid back and dare I say a nice old fashioned restaurant serving some hearty hot food. So if you're in the area next time, similarly tickled by the lovely sea breeze, take a break and savor the delicious offerings from the kitchens of the Watsons Bay Beach Club. All the expected bits of the formula are there, I assure you that there won't be any disappointments.
SnapEatLove dined as a guest of the Watsons Bay Boutique Hotel.
Watsons Bay Boutique Hotel
1 Military Road
(corner of marine parade)
Watsons Bay, Sydney
website: http://watsonsbayhotel.com.au
gorgeous pics, the lamb shoulder looks incredible!
ReplyDeletethanks babe! the lamb shoulder was freaking delicious but the oysters were still the star of the show.
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