Baywater Brasserie - Restaurant
AboutThe Bayswater Brasserie was opened in 1982.
The original concept was to build a feel good brasserie or up market café similar to those found in Europe and New York.
The hard surfaces, straight forward materials and congenial informal atmosphere all suggest a restaurant that can fit into the typical Sydney lifestyle.
During an extensive makeover in recent years the rear conservatory was opened up on three sides, this created a more open and fluid space inside.
Equally the outside covered courtyard has been improved with banquette seating for drinking and casual dining. This has become for the time being the designated smoking area for the restaurant.
The small private dining room contains motif patterned wallpaper originally designed by Florence Broadhurst and a rear feature wall of angled mirror panels that add the rooms depth and light when needed. The room is perfect for smaller groups who require a discreet or more personal setting.
The Brasserie is divided into eight areas: Front Conservatory, Restaurant, Oyster Bar, Rear Conservatory, Bar, PDR, Deck and Courtyard.
Open Monday to Sunday, 5 PM til late Friday - Lunch from 12 PM to 3 PM
Menu
A la carte
Entrees
Two cheese soufflé Spring bay mussels with chorizo, cherry tomato & soft herbs
Soft shell crab with chilli salt crust & micro herb salad
Pheasant terrine with fig & prune compote Loligo squid tubes filled with ratatouille, chorizo dressing
Confit pork belly with apple, pickled red cabbage & port glaze
Tomato tartelette with goats cheese mousse
Mains
Potato gnocchi with roast pumpkin, sage & beurre noisette
Whole baby snapper with vongole & lemon caper butter
Wild barramundi fillet with fennel & tomato confit & sauce vierge
Duck breast with potato galette, fig & prosciutto
Calves liver with mashed potato, crisp fried onion & balsamic jus
Braised lamb shoulder, cannellini & green bean casserole
Grilled Angus sirloin with porcini butter, watercress & chips
Sides
Chips
Green beans with preserved lemon dressing
Mashed potato Sautéed greens
Mixed leaf salad Rocket, pickled beetroot, puy lentils & Danish feta
Download A la carte menu
Dessert
Dessert
Iced pistachio & honey parfait with grilled fig
Cardomom Crème brûlée Selection of ice creams & sorbets
Passionfruit soufflé with vanilla mascarpone and biscotti
Raspberry bombe Alaska
Cheese
Woodside Figaro Vine Wrapped Goats (SA)
Gabriel Coulet Roquefort (France)
Ashgrove Cloth Bound Cheddar (Australia)
La Bûche D’Affinois (France)
Mixed cheese plate
All cheeses served with fresh fruit & fig compote
Dessert Wines (375 ml)
2006 Michele Chiarlo Nivole Moscato d’Asti DOCG, Calamandrana, Italy
2004 De Bortoli “Noble One” botrytis Semillon, Griffith, NSW
2007 Mount Horrocks Cordon Cut, Clare Valley, SA
2004 Domaine De Coyeaux, Muscat De Beaume De Venise
Digestif
Rossi D’asiago Limoncello
Lustau Pedro Ximénez San Emilio
Longmorn 15yr Single Malt (Highlands)
Caol Ila 12yr (Islay)
Download dessert menu
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