In an era of endless hospitality brand extension and restaurant spin-offs, Bathers’ Pavilion has always trod a cautious expansion path. Until now, that is. The Mosman dining institution just landed an Italian baby brother called Eddy’s – a Bathers’ Pavilion pop-up.

“Eddy’s is a cross between an enoteca and a milk bar,” Bathers’ co-owner Jessica Shirvington says of the restaurant, which opened over the weekend across the road from the Bathers’ mothership, in a site best known as the long-time home of Awaba Cafe.

With a restaurant lineage dating back to the 1980s, the Bathers’ story has until now largely remained within the walls of its grand home on the shore of Edwards Beach in Mosman, next to Balmoral Beach. For now, Eddy’s is a pop-up. “I don’t have a crystal ball, it’s there for the summer,” Shirvington says.

After the L’Enclume residency at Bathers’ Pavilion over winter, Shirvington says they’d drafted additional talent so were in a position to look for a fun local project as a follow-up to the heat of recreating a three-Michelin-star experience.

One of those hires was former Ash St. Cellar and Banco chef Dan Webb, Eddy’s new head chef, who has worked with Bathers’ Bistro executive chef Perry Hill on the opening menu. Given Eddy’s tiny kitchen, some of the prep is done across the road at Bathers’ Pavilion.

“We thought about all the young families going to the beach,” says Shirvington. “They’ll be able to pop in and grab a quick Roman-style pizza to take away.”

Eddy’s – which has 50 seats indoors and 10 outside – will sell calamari cones, gelato and tiramisu, and plenty of house-made pasta dishes.

Breakfast will feature a range of pastries and baked goods by Bathers’ Pavilion’s head pastry chef Shruti Punja (ex-Rockpool Bar & Grill), such as “Eddy’s danishes” with cinnamon and pearl sugar, vanilla and blueberry, chocolate, or ham and cheese, and a “frittata tart” with prosciutto and salsa rossa or asparagus and salsa verde.

For something more filling, there’ll be pineapple carpaccio with yoghurt and mint; ciabatta crostini with scrambled eggs and parmesan, ricotta and honey or crushed avo and tomato; and ricotta hotcakes with blueberry and maple. Rump cap and salsa verde will be on the mains menu.

Pasta dishes will include spaghetti aglio e olio, orecchiette with pork and fennel sausage and cavolo nero, and mafaldine with swordfish, tomato, chilli and olives.

“It’s very much a local spot,” Shirvington says. “We wanted to do something unique, something we thought the area needed, and very different to Bathers’ Pavilion.”

Open breakfast, lunch and dinner Wed-Sun (daily Dec-Feb).

2 Awaba Street, Mosman, eddysbalmoral.com.au