Bannisters pool bar by night
Bannisters pool bar by night
Bannisters By The Sea
Bannisters pool bar by night

Rick Stein at Bannisters

"Over the last six years running Rick Stein at Bannisters with my wife , Sarah has been a complete joy...

As a seafood chef, plenty of the best local fish and shellfish is what excites me and the sea around Mollymook is filled with red snapper, blue eye trevalla, yellow fin tuna and great local lobsters. There's oysters from Pambula, Merimbula and Clyde river too and fabulous prawns from Lake Illawarra . People say why didn't you open your first Australian restaurant in Sydney or Melbourne to which I always reply it's all about the best local seafood. What's also been fabulous has been running the restaurant with Sarah , who has been holidaying in Mollymook for 40 years and understands how important great local staff are and who also shares my love of seafood.

Australian cuisine is first and foremost eclectic and blending classic French and English seafood dishes on the menu with olive oil, lemons and tomatoes from the Mediterranean and chilli, ginger and spice from Asia is tremendously satisfying and good fun. The new menu now features recipes not only from my South East Asian series Far Eastern Odyssey and my favourite fish curry from India, but also some lovely dishes from my book Venice to Istanbul, like prawns with tomato, basil and feta, John Dory alla Carlina from the island of Torcello in the Venetian lagoon and a spicy Turkish roast chicken with sumac, pomegranate molasses, chilli and sesame seeds.

- Rick Stein


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

Note: This is a sample menu only.


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.

Pan Seared Prawn Saganki in a Tomato, Pernod, Basil & Feta Sauce.

Sashimi of Tuna, 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.

Steamed Eden Mussels with Yeloow Kroeung, Coconut Milk and Karrir Lime Leaves.

A Salad of Balmain Bugs, Avocado, Green Beans and Foie Gras.

Marinated Salmon with Passionfruit, Lime and Coriander.

Tempura Zuchini Flowers stuffed with Parmesan, Mozzarella, Pine Nuts.

Note: This is a sample menu only.


Battered, Line Caught, Salt Water 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 Whole Snowy Mountain Trout with Serrano Ham.

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.

Arra Carlina.
A dish from one of my favourite restaurants. These flavours really enhance the dish. 

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.

Note: This is a sample menu only.


Mixed Leaf Salad.

Shoestring Fries with Rosemary Salt.

Broccolini with Anchovy Butter.

Chat Potatoes in Parsley and Mint.

Melange of Baby Zucchini and Sugar Snaps.

Broccolini with Lemon, Oil and Parmesan.

Note: This is a sample menu only.


Hot Chocolate Fondant
Roasted hazelnuts and coconut ice cream.
Panna Cotta
With Poached Pears, cherry Jelly and Almonds.
Banana Parfait
With honeycomb, chocolate and fresh bananas. 

Note: This is a sample menu only.


Buche d'Affinois- double cream- cow's milk- Rhone Alps, France
Maffra Aged Cheddar- cow's milk- Gippland, Australia. 
Buche Noir- goats milk- Blue Mountains, New South Wales.
St. Agur- blue- cows milk- Auvergne, France 

Note: This is a sample menu only.

Opening Hours

Please note that our restaurant will be closing after lunch on Sunday 22nd May 2016 for one week for renovations.  Re-opening for lunch on Saturday 28th May 2016.


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


  • Sunday - Thursday: 6:00pm – 8:30pm
  • Friday & Saturday: 6:00pm – 9:15pm

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

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 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.

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Call +61 (2) 4455 3044

Open from 8:00am to 8:00pm