RICK STEIN AT BANNISTERS

Five year’s into Rick Stein at Bannisters, not only do we have Pambula and Merimbula oysters but also a special ‘cuvee’ of Ewan McAsh’s Clyde River oysters; now you can order half a dozen freshly shucked with a sliver of sea urchin roe on top, seafood perfection. Working with local seafood suppliers has been a joy as has Mollymook itself. Every time we arrive along Bannisters head road and see the sweep of Mollymook beach dazzling in the sun below we can’t believe how lucky we are to have a lovely restaurant in such a glorious part of the world.
Rick & Sarah Stein

 

Rick Stein at Bannisters Head Chef – Paul Goodenough

Meet the Chef

Hailing from Rick Stein’s Seafood Restaurant in Padstow in the U.K., Paul Goodenough brings years of working with Rick Stein’s way with fish to the south coast. With a degree in hospitality from the University of Surrey in England, he has worked as a chef since the age of 16. After a stint in Rick Stein’s Bistro in Padstow, U.K., he moved to the renowned Seafood Restaurant where he worked for four years before deciding to travel. Originally hitting Australian shores for a 6 month visit, he has now been at Bannisters for 2.5 years.

“I love the quality and the freshness of the seafood in Australia, especially on the south coast.”

– Paul Goodenough, Head Chef

 

Restaurant Gallery

 

To make a reservation to dine at Rick Stein at Bannisters please refer to the reservation policy tab before making a booking. Complete the online booking form or call us at the restaurant on 02 4455 3044 to make a reservation.

 

LUNCH/DINNER SAMPLE MENU

Oysters
Oysters freshly shucked, served with eschallot vinegar.
Ewan McAsh Rock Oysters – South Coast NSW.
Narooma Rock Oysters – South Coast NSW.
Tuross Rock Oysters – South Coast NSW.
Ewan McAsh Pacific Oysters – South Coast NSW.

Entrées
Prawns on Ice with Mayonnaise.

Oysters Charentaise.
A seemingly odd combination – freshly opened oysters with some hot, spicy sausages. The idea is that you eat an oyster, take a bite of the sausage, then a good gulp of cold white wine.

Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and Lemon Juice.

Mussels, clams, prawns, scallops, oyster and blue swimmer crab.

Fish and Shellfish Soup with Rouille, Parmesan and Croûtons.
Sashimi of Tuna, Kingfish, Salmon and Snapper.

With wasabi – Japanese horseradish, pickled ginger and soy dipping sauce.

Grilled Hervey Bay Scallops in the Shell with Toasted Hazelnut and Coriander Butter.

Grilled King Prawns with a Pernod and Olive Oil Dressing.

Stir Fried Eden Mussels with Black Beans, Garlic, Ginger, Coriander and Spring Onion.

A Salad of Lobster, Avocado, Green Beans and Foie Gras.

Ceviche of Kingfish with Avocado, Chilli and Coriander.

Prawn Fritters with Rick’s Tomato Chutney and Kachumber Salad.
Tempura Zucchini Flowers with Parmesan, Mozzarella, Pine Nuts and Basil Oil.

Raviolo of Lobster with Spinach and Basil.

Mains

Whole Steamed Snapper with Garlic, Ginger and Spring Onion.

Steamed fish with ginger and serving it with soy sauce and spring onions in a classic Chinese treatment that never fails to hit the spot.

Battered Barramundi with Thick Cut Chips and Tartare Sauce.

Deep fried in dripping, served with mushy peas.

Bannisters Fish Pie.

Salmon, blue eye trevalla, snapper, scallops, mushrooms and prawns in a creamy fish velouté sauce with black truffle.  Gratinated with breadcrumbs and parmesan.

Indonesian Seafood Curry with Ling, Squid and King Prawns.

Served with green bean and fresh coconut salad and steamed rice.

Pan Fried Fillet of Snapper with Prawns, Crab and Asparagus.

Madras Fish Curry of Blue Eye Trevalla, Tomato and Tamarind.

A beautiful hot and sour Southern Indian curry which brings out the very best of one of my favourite fish. Don’t believe it when people say spice ruins the taste of good fish, it accentuates it.

Grilled Miso Salmon with Rice Noodles, Spring Onion and Bean Sprouts.

Roast Cannon of Lamb with Ragout of Spring Vegetables, Pea Shoots and Serrano Ham.

Singapore Chilli Blue Swimmer Crab.

Stir-fried with garlic, ginger, chilli and coriander. Very much for those who love eating with their hands and getting gloriously messy!

Lobster Thermidor.

The classic French dish removed from the shell and coated with a white wine sauce flavoured with parmesan cheese and a little mustard.

Sides

Mixed Leaf Salad.

Hand Cut Thin Chips with Rosemary and Thyme.

Broccolini with Anchovy Butter.

Chat Potatoes in Parsley and Mint.

Melange of Sugar Snaps and Zucchini with Olive Oil.

Note: This is a sample menu only.

DESSERTS

Hot Chocolate Fondant
Roasted hazelnuts and coconut ice cream.

English Sherry Trifle.
Fresh raspberries, almond cream, vanilla crème pâtissière and raspberry jelly.

Roulade of Soft Meringue, Crème Fraîche and Vanilla
With fresh strawberries and kiwi fruit.

Affogato
Vanilla ice cream with hot espresso, Frangelico and biscotti.

Selection of Ice Creams and Sorbets

CHEESE

Bûche Noir
Goat’s milk – Blue Mountains, New South Wales.

Maffra Aged Cheddar
Cow’s milk – Gippsland, Australia.

Tarago River Triple cream
Cow’s milk – Victoria, Australia.

St. Agur Blue
Cow’s milk – Auvergne, France.

Selection of Cheeses

Note: This is a sample menu only.

OPENING HOURS

LUNCH
Wednesday: 12:30pm – 2:00pm
Saturday: 12:30pm – 2:00pm
Sunday: 12:30pm – 2:00pm

DINNER
Wednesday & Thursday: 6:00pm – 8:30pm
Friday & Saturday: 6:00pm – 9:15pm
Sunday: 6:00pm – 8:30pm

Please note our restaurant is closed Monday and Tuesday, casual dining is available every night at the pool bar.

SPECIAL SUMMER OPENING HOURS

LUNCH
From the 20/12/14 until the 18/01/15, our restaurant will be open for lunch daily from 12:30pm – 2:00pm, excluding Boxing Day and New Years Day.

DINNER
From the 17/12/14 onwards, our restaurant will be open for dinner daily from 6:00pm – 10:00pm, excluding Christmas Evening.

To make a reservation to dine at Rick Stein at Bannisters please refer to the reservation policy below before making a booking. Complete the online booking form or call us at the restaurant on 02 4455 3044 to make a reservation.Reservation Policy Rick Stein at Bannisters
Reservations can be made via this system up to 5 hours prior to the beginning of service each day. On days we are fully booked, reservations will appear as unavailable please try an alternative date or time. For reservations of 5 guests or more please telephone the restaurant on 02 4455 3044. We accept reservations as far as 6 calendar months in advance.An email confirmation will automatically be sent to your email address confirming your reservation. Cancellations or alterations to reservations cannot be made via this online system, please contact reservations to advise of any changes restaurant@bannisters.com.au or 02 4455 3044.Please use the ‘notes’ section when booking to advise of any dietary requirements or special requests.We are a fully licensed restaurant.
**PLEASE NOTE: Due to an overwhelming number of requests, we are unable to guarantee window seatings with any booking.
  • 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 or more guests in the event that you do not arrive for your reservation.
  • Late arrivals for a reservation may result in your reserved time being reallocated.
  • Credit cards – Visa, Amex & MasterCard. 3% surcharge on Amex.