Food Wine Sleep

Once you enter The Bathers' Pavilion, the first thing you notice is the beach view, which offers an overwhelming background to the clean line of the restaurant, cafe and upstairs private dining room and terrace. The proximity of the beach is a constant reminder of the link between a beach pavilion and the reinvented Bathers'. While the historic building has now clearly outlived its original purpose, a new life has been breathed into its fabric.

There are many ways to enjoy eating or drinking within the old beach changing shed pavilion - private dining rooms, cafe, bar and an a la carte restaurant. "A little more" encapsulates a great deal of Bathers' philosophy. Emphasis is placed on creating a unique and memorable eating experience within stylish timeless interiors with warm, friendly and informed service.

Chef and owner Serge Dansereau, renown worldwide for his culinary skills and the development of Australian cuisine, creates food appropriate to its surrounds. Some traditional cooking methods such as slow cooking in a wood fired oven or grilling on vine leaves are used. Serge's approach to food is uniquely Australian. His experience with food and maturity are of paramount importance in achieving the flavours he wants; yet modern in approach. Both the food and wine lists have a close relationship with the seasons and change accordingly. They reflect Bathers' special relationships with small producers and growers.