You only have to glance at Watsons Bay on a sunny day to see that we Sydneysiders are wedded to water views. However after you spend an hour cruising for a park, you might appreciate me pointing out a waterfront spot that slides quietly under the radar? The Sebel Pier One’s restaurant sits right on the wharf’s edge, practically underneath the Sydney Harbour Bridge. This means it’s perfectly placed for (sensible) public transport options, with plentiful (timed) parking spaces too. I popped in just as Executive Chef John Slaughter was finalising his seasonal spring menu. Luckily his 200g Grass Fed Beef Fillet with Café de Paris Butter and Duck Fat Chips ($30) is the kind of dish that defies seasons. Stroking my urge to consume hot weather food, a trio of Pan-Seared Citrus Pepper Scallops ($18) arrived on a bed of moist salted cucumber ribbons with a pleasantly light dressing. They ate well against the Western Australian Swings and Roundabouts Chardonnay ($42/bottle) which carried through nicely to Pan Fried Ocean Trout ($30). The well-cooked trout was perched on a slightly wintery lemon, parsley and squid risotto, but it’s hard to complain while you lap up the unseasonably warm rays and Sydney chefs scramble to keep up!
The Sebel Pier One Sydney, 11 Hickson Road, Walsh Bay
Ph: (02) 8298 9999 sebelpierone.com.au
Modern Australian $$$