Previous SlideNext Slide

Dust the sand off your shoes and step into this glammed-up shack on the edge of Seven Mile Beach, and you’ll be treated to a showcase of the South Coast’s abundance.

Chef Simon Evans takes what’s available from nearby as an outline and colours in with restraint, such as torching the skin of mackerel (straight off the boat) so the otherwise raw fish gets a smoky kick, then hitting it with dots of taramasalata, roasted capsicum and pepperberry. Cos lettuce leaves are scorched then draped over a textural mix of quinoa and crushed almonds, and blush centred venison needs only a splash of roasted onion puree and earthy Jerusalem artichoke sauce to sing.

Manager Sonny Williams brings his infectious enthusiasm to the dining room, pouring top-notch drops from neighbouring regions and beyond: a compelling argument to spend the evening in the attached beachside villas.