Our restaurant is a reflection of Rick's passion for seafood and the coastal lifestyle which he has enjoyed for most of his life. As he says: "nothing is so exhilarating as fresh fish, simply cooked". He believes that fresh seafood should speak for itself. While he enjoys occasional fine dining, his food is much more about what he really likes to eat: a plate of Clyde River oysters, a pot of Illawarra prawns with mayonnaise, a mound of spanner crab, a slice of blue eye or a perfectly grilled sand whiting.
We like our service to be informal but observant and enjoy employing local people who may lack the total polish of fine dining restaurants, but who more than make up for it with a genuine welcome.
Peter Bacon, General Manager
“Ever since a memorable weekend eating Pambula Oysters and flathead in Merimbula in the sixties I’ve had the image of the clean blue sea and sweet seafood of the South Coast fixed in my head so when I was introduced to Mollymook about six years ago I knew that one day I would open up a restaurant celebrating local fish and shellfish but keeping it really simple. Bannisters is the relaxed seaside hotel that I was looking for, so I jumped at the opportunity.” Rick Stein
Autumn & Winter Opening Hours
For reservations phone 02 4455 3044
or book online (max 4ppl booking).
Open Mon - Sat until 12th May. Thereafter open Wed to Sun incl. (closed on Mondays and Tuesdays).
Open Saturdays and Sundays.
Our last Wednesday lunch before winter is on 8th May. Thereafter Wednesday lunches will hibernate and resume again in Spring.
Out of house guests welcome seven days
Terms and Conditions
- A $10 p.p. service fee applies on Sundays and Public Holidays
- 24 hours notice of cancellations or decrease in party size for reservations of more than 6 guests is required to avoid a cancellation charge of $20 p.p.
- Credit card details are taken at the time of booking for 6 guests or more in the event that you do not arrive for your reservation
- 3% surcharge on Amex.
- Late arrivals for a reservation may result in your reserved time being reallocated