Regatta Dining Rose Bay

You may remember it as Pier in Rose Bay, or its short-lived reincarnation as The Sailors Club. Regatta Dining has opened this month as the next successor and brings a dining experience reminiscent of the original venue’s heydays.

Regatta Rose Bay
Regatta Dining Rose Bay 

With a pared back interior in harmony with its waterfront surrounds, the design team at Luchetti Krelle brings an understated elegance with raw timber tones and blue accents.

Regatta Rose Bay
Regatta Dining Bar

The bar remains to one side of the venue relatively unaltered, facing the deck,

Regatta Rose Bay
Other Dining Room

while the space previously with casual lounges has been converted to another dining room carrying the maritime theme.

Regatta Rose Bay
View of the Deck

Fresh seafood and quality of produce take centre stage on the enticing menu by Chef Claudio Morales (ex Uccello and Ash St Cellar).

Regatta Rose Bay
Oysters Natural

A range of raw dishes leads the menu with Oysters from Marimbula ($4.50 each), freshly shucked, swimming in their brine and served natural with mignonette,

Regatta Rose Bay
Sashimi Selection

while the Sashimi Selection with pickled ginger and wasabi entices with fresh and clean flavours ($32/$64). Both courses paired well with the aperitif style Laurent-Perrier Ultra Brut NV, a zero dosage champagne.

Regatta Rose Bay
Ricotta Gnocchi, Moreton Bay Bugs

From the entrées, the Ricotta Gnocchi with Moreton Bay Bugs ($29) brings all the lightness and elegance of the crustacean flavour into the dish, accented with peas, chopped tomato and a light broth.

Regatta Rose Bay
Confit Calamari, Celery, Avocado, Roasted Tomatoes, Lingotto

The Confit Calamari, Celery, Avocado, Roasted Tomatoes, Lingotto ($25) is not to be missed. The calamari is slow-cooked into a soft and slippery texture which retains it flavour, making it one of the best calamari dishes ever tasted.

Both dishes paired well with the citrus notes of Laurent Perrier Brut NV.

Regatta Rose Bay
Crispy Scale Snapper

From the mains, the Crispy Scale Snapper ($37) with a simple spring vegetable medley and salsa verde is almost too pretty to eat. The fish is moist and perfectly cooked and the crispy scales add texture and a little seasoning.

Regatta Rose Bay
Rosemary Crusted Lamb Rack

It’s not all seafood at Regatta Dining. The Rosemary Crusted Lamb Rack ($42) comes with ribs, artichoke, broad beans, pairing well with Laurent Perrier Brut Rosé.

Regatta Rose Bay
Chocolate & Bitter Caramel Mousse

For dessert, the Chocolate & Bitter Caramel Mousse ($17) is rich and decadent and comes with chocolate sorbet, and a cherry gel.

Regatta Rose Bay
A Selection of 3 Cheeses

A Selection of Cheese ($28) is presented with roasted grapes, lavosh, fruit and nut bread and rounds up the meal nicely. The cheese pairs very well with Laurent-Perrier Grand Siècle, a multi-vintage prestige cuvée with complex aromas, yeasty character and a long finish.

Whether you’re looking for a restaurant to celebrate a special occasion or to impress someone, Regatta Dining in Rose Bay leaves you with a memorable experience that combines stunning cuisine and produce with excellent service and unbeatable water views.

Regatta Dining
594 New South Head Rd
Rose Bay, NSW 2029
Dinner Tuesday to Sunday from 5:30pm
Lunch Wednesday to Sunday 11:30am to 4pm


This article is posted on - All rights reserved - Copyright © 2018.

About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.