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Fancy a fish feast in salubrious surrounds? Golf banter and travel talk intensify as Bacash’s dining room swells, while from the kitchen arrive treasures from the deep.

A petite, springy crumpet is capped with spanner crab bound gently in Pernod mayonnaise. Seared scallops with fioretto fritters and a slick of cauliflower cream provide a sweet prelude to battered King George whiting and pommes dauphine.

The owner’s Lebanese heritage informs a dish of snapper with sumac and silverbeet, finished with toasted pine nuts and tahini dressing. A perfectly puffed passionfruit souffle teamed with toasted coconut ice-cream demonstrates the kitchen’s classical cooking chops.

There’s flattering lighting inside, and views to the Botanic Gardens for those outside. Warm service can be expected across both.