Bathers' Pavilion
Our Review
Three-Michelin-starred American restaurant coming to Sydney with $690 menu
First came the L’Enclume residency. Now Bathers’ Pavilion will host a lauded Californian fine diner, complete with its showstopping signature floral course.
- Callan Boys
Bathers' Pavilion
More on Bathers' Pavilion
Sydney waterfront restaurants where the food and views are equally wonderful
From fancy two-hatted restaurants to a cottage in a scenic national park and Sydney’s original surf bistro, here are 12 spots from the Good Food Guide.
- Sarah Norris and Good Food Guide reviewers
Chef Peter Gilmore’s secret garden (plus his favourite spots in Sydney, Melbourne, Hobart)
The acclaimed fine-dining chef shares his list of go-to cafes, bars and restaurants, and why Tasmania has captured his heart.
- Jane Rocca
Three Michelin stars, 14 courses and the once-in-a-lifetime chance for a front-row seat
Join Good Food Guide co-editor Callan Boys for an exclusive interactive dinner at the L’Enclume Bathers’ Pavillion residency.
- Bianca Hrovat
Three-Michelin-starred restaurant returns to Sydney with $590-a-head menu
L’Enclume had a waitlist of 2000 tables at its first Bathers’ Pavilion pop-up. It now wants to take the experience to “another level”.
- Bianca Hrovat
Sydney’s 10 best waterfront restaurants for great food with a beautiful view
From seaside stalwarts to breezy new arrivals, the Good Food Guide to the best food with a seaside view this summer and beyond.
- Callan Boys and Good Food Guide reviewers
- Review
- Mosman
New chef, new reason to visit Balmoral Beach’s majestic Bathers’ Pavilion restaurant
Two- and three-course set menus deliver surprisingly good value at Mosman’s luxurious seaside fine-diner.
- Terry Durack
Bathers’ Pavilion’s new Italian pop-up is a ‘cross between an enoteca and a milk bar’
Eddy’s serves breakfast, calamari, Roman-style pizza, pasta and tiramisu to eat in or take away.
- Scott Bolles
The lengths UK chef Simon Rogan went to bringing his Michelin-starred restaurant to Sydney
From custom-grown crops to hand-carved spoons, no detail was spared in the three-year effort to bring L’Enclume Down Under.
- Bianca Hrovat