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.



Oysters Freshly Shucked
Served with eschallot vinegar.

Ewan McAsh’s Clyde River Rock Oysters
South Coast, New South Wales

Tuross Rock Oysters
South Coast, New South Wales

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.

Prawn Fritters
With Rick’s tomato chutney and Kachumber salad.

Seared Scallops
With Serrano ham, sherry vinegar and parsley.

Yellow Fin Tuna, Tasmanian Salmon and Kingfish. Wasabi, pickled ginger and soy dipping sauce.

Moules Marinière
With cream, garlic and parsley.

Lobster Salad
With avocado, green beans and foie-gras.

Wild Mushroom Risotto
With parmesan and Persillade.

Open Lobster Raviolo
With a tomato and basil sauce.

Whole Local Blackfish
With ginger, chilli, spring onions, coriander and Shiitake mushrooms.

Bannisters Fish Pie
Salmon, Blue-Eye Trevalla, Barramundi, scallops, mushrooms and prawns in a creamy fish velouté sauce with truffle. Gratinated with breadcrumbs and parmesan.

Battered Flat Head Tail
With thick cut chips, mushy peas and tartare sauce.

Crispy Skin Line-Caught Barramundi
With spring onion, mashed potato and soy butter reduction.

Indonesian Seafood Curry
With flake, squid and king prawns. Served with green bean, fresh coconut salad and steamed rice.

Bouillabaisse of Local Flathead
Blue-Eye Trevalla, mussels and scampi.

21 Day Dry Aged Rib Eye from Cootamundra
Served with sautéed potatoes and a salad of cos lettuce, shallots, cream and cabernet sauvignon vinaigrette.

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.

Grilled Local Eastern Rock Lobster
Split open and grilled, served with a sauce made with lobster fumet, parsley, chervil, tarragon and chives.

Mixed Leaf Salad

Hand Cut Thin Chips with Rosemary and Thyme

Broccolini with Toasted Almonds

Melange of Flat Beans and Zuchinni with Olive Oil

Pilau Rice


Hot Chocolate Fondant
Roasted hazelnuts and coconut ice cream.

Sticky Date Pudding
Served with butterscotch sauce and double cream.

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

Valrhona Chocolate Mousse
With chantilly cream and salted caramel.

Vanilla ice cream with hot espresso, Frangelico and biscotti.

Selection of Ice Creams and Sorbets


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.


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

We will be open for lunch on Friday 3rd October 2014.

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.


From the 20/12/14 until the 11/01/15, our restaurant will be open for lunch daily from 12:30pm – 2:00pm, excluding Boxing Day and New Years Day.

From the 20/12/14 until the 02/02/15, 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.