“AUSTRALIA, AND PARTICULARLY MOLLYMOOK IS HOME TO US. I CONSIDER MYSELF PART ENGLISH AND PART AUSTRALIAN THESE DAYS, I’VE BEEN COMING HERE FOR SO MANY YEARS THAT I JUST SLIP BACK INTO AUSTRALIAN LIFE WHEN I GET OFF THE PLANE. ABOVE ALL, MOLLYMOOK JUST GIVES THIS FEELING OF TRANQUILLITY AND FRIENDLINESS.
THE IDEA OF FRESH SEAFOOD COOKED SIMPLY IS WHAT I HAVE ALWAYS GONE FOR. ULLADULLA IS ONE OF THE BIGGEST FISHING PORTS ON THE SOUTH COAST, SO TO HAVE BEAUTIFUL SEAFOOD NEARBY WITH THE AMAZING VIEWS DREW US HERE.
WHEN WE GO ON HOLIDAYS, WE WANT TO GO A PLACE WHERE WE KNOW WE WILL GET A LOT OF GOOD FOOD AND THAT’S WHAT IS REALLY GOOD ABOUT MOLLYMOOK.”
– SARAH AND RICK STEIN.
The iconic Rick Stein at Bannisters restaurant highlights incredible, fresh local seafood to produce unforgettable dishes bursting with flavour, prepared in Rick Stein’s beloved style.
Enhance the dining experience with the perfect wine pairing from our sommeliers thoughtful recommendations.
Perched high up on a breathtaking sweep of south coast headland, Rick Stein at Bannisters combines a relaxed restaurant vibe, sprawling ocean views and fresh seasonal ingredients to create a truly memorable dining experience.
Book online for groups of up to ten. For group bookings of 10 or more guests, or for information on group private dining, please email email@example.com
We’d love to help you celebrate your special occasions. Personalised dessert messages can be arranged, and gift vouchers are available for purchase.
We have a fully licensed bar with an extensive wine and cocktail list. Please note we do not accept BYO.
Credit card payments will incur a 1% service fee. There is a 10% surcharge on Sundays and public holidays.
HEAD CHEF REMI LACHIAILLE
Head Chef of Bannisters Mollymook, Remi Lachiaille introduction to cuisine began early, with fond memories of sitting in his childhood kitchen in Southwest France watching his father cook, creating an unforgettable atmosphere with the rich gastronomic culture.
After graduating from culinary school in Biarritz, Remi moved to Strasbourg to study and develop his knowledge of wine. The years following found Remi travel to Ireland, working in many Michelin starred restaurants including Thornton s, The Greenhouse and Chapter One before becoming Sous Chef at Mews. In 2019 Remi moved to Australia, beginning in Melbourne and finding his way to Mollymook in 2020