21st April 2013
Beach Bar
My dinner engagement with a retired, “onion-goggle-wearing” Regimental Sergeant Major and his extended family on the occasion of his birthday was nothing short of a spectacular excursion into the alluring warmth of euphoria; with irrepressible wit and wearing the cloak of the unforgettable bon vivant, the host played well-practised tunes of delight through the evening on his instruments of choice, hilarity & loquacity.
In between the multifarious frivolities we took time out to eat and drink! This venue, now the Beach Bar, has had a number of former lives and, notwithstanding its unique location on the very sands of Sumner Beach, has historically failed to inspire the accolades that other, less well-located rivals, have attracted. In other parts of the world restaurants in such prized spots seem to fare better…
With a name like Beach Bar the first thought is that the drinks are likely to be the essential driver of this business with food coming a clear second. I’m still trying to ‘get my head around’ this as I’d have thought the daytime/lunchtime trade in this location would have predicated a focus more on food than alcohol. The bar that greets one on entry is certainly a major feature of the establishment and there are comfortable couches for arrivees to congregate on and about before going further. The outside deck, wrapping around two sides, is wide and inviting providing the wind isn’t blowing and the weather summery as opposed to wintry.
Deeper into the interior space one finds tables set up for the business of eating and all have a view as they are sited at the sea end of the building. We were a challenging table of many, and even had two Australians with us, so a test for the chef and his team of servers.
A broad range of items on the menu were ordered by all throughout the evening along with a bottle or two of wine, more than a modicum of beer, water, and non-alcohol juices.
Shared entrees will often work well with a group as each diner is able to sample, across the board, what is on offer. This presupposes that a cross-section of food is ordered. We nibbled on House baked ciabatta & rye bread with marinated tomato, extra virgin Olive oil & garlic butter,
Grilled artichokes & marinated olives, “Skargen; Germany's take on the prawn cocktail, yummy prawns on toast!” and Salmon gravlax with sauce remoulade & crispy capers. The grilled artichokes were especially enjoyable, a brilliant way to eat this popular thistle species, with the remote expectation that their aphrodisiac properties, always in the mind, will work…
My main course, described on the menu as, “Aged Angus sirloin on wasabi potato puree with edamame, soy mushroom, radish, fried lotus root & shiso cress “ was a mere $28, an entirely reasonable cost in today’s restaurant pricing for a main. Of course, as in many establishments these days one is always tempted to add a side, just to bulk things up a little or perhaps because the thought of a little something extra and tantalizing is too good to resist. …and so, roast carrots in Orange & Lemon butter… all of the above, side by side at first, intermingled second then, lastly, eaten with relish. An excellent array of flavours, the beef, beautifully cooked, tender and rare, the potato puree with hints of wasabi, the radish, mushroom and lotus tastily helping with the show and, always a favourite in taste and appearance, the edamame arranged in a pebbled path across the plate. Combine this happy, jiving medley with roast carrots infused with flavours of orange and lemon and more than a modicum of satisfaction is guaranteed.
Happy birthday Brian!
Beach Bar
My dinner engagement with a retired, “onion-goggle-wearing” Regimental Sergeant Major and his extended family on the occasion of his birthday was nothing short of a spectacular excursion into the alluring warmth of euphoria; with irrepressible wit and wearing the cloak of the unforgettable bon vivant, the host played well-practised tunes of delight through the evening on his instruments of choice, hilarity & loquacity.
In between the multifarious frivolities we took time out to eat and drink! This venue, now the Beach Bar, has had a number of former lives and, notwithstanding its unique location on the very sands of Sumner Beach, has historically failed to inspire the accolades that other, less well-located rivals, have attracted. In other parts of the world restaurants in such prized spots seem to fare better…
With a name like Beach Bar the first thought is that the drinks are likely to be the essential driver of this business with food coming a clear second. I’m still trying to ‘get my head around’ this as I’d have thought the daytime/lunchtime trade in this location would have predicated a focus more on food than alcohol. The bar that greets one on entry is certainly a major feature of the establishment and there are comfortable couches for arrivees to congregate on and about before going further. The outside deck, wrapping around two sides, is wide and inviting providing the wind isn’t blowing and the weather summery as opposed to wintry.
Deeper into the interior space one finds tables set up for the business of eating and all have a view as they are sited at the sea end of the building. We were a challenging table of many, and even had two Australians with us, so a test for the chef and his team of servers.
A broad range of items on the menu were ordered by all throughout the evening along with a bottle or two of wine, more than a modicum of beer, water, and non-alcohol juices.
Shared entrees will often work well with a group as each diner is able to sample, across the board, what is on offer. This presupposes that a cross-section of food is ordered. We nibbled on House baked ciabatta & rye bread with marinated tomato, extra virgin Olive oil & garlic butter,
Grilled artichokes & marinated olives, “Skargen; Germany's take on the prawn cocktail, yummy prawns on toast!” and Salmon gravlax with sauce remoulade & crispy capers. The grilled artichokes were especially enjoyable, a brilliant way to eat this popular thistle species, with the remote expectation that their aphrodisiac properties, always in the mind, will work…
My main course, described on the menu as, “Aged Angus sirloin on wasabi potato puree with edamame, soy mushroom, radish, fried lotus root & shiso cress “ was a mere $28, an entirely reasonable cost in today’s restaurant pricing for a main. Of course, as in many establishments these days one is always tempted to add a side, just to bulk things up a little or perhaps because the thought of a little something extra and tantalizing is too good to resist. …and so, roast carrots in Orange & Lemon butter… all of the above, side by side at first, intermingled second then, lastly, eaten with relish. An excellent array of flavours, the beef, beautifully cooked, tender and rare, the potato puree with hints of wasabi, the radish, mushroom and lotus tastily helping with the show and, always a favourite in taste and appearance, the edamame arranged in a pebbled path across the plate. Combine this happy, jiving medley with roast carrots infused with flavours of orange and lemon and more than a modicum of satisfaction is guaranteed.
Happy birthday Brian!
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