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Pacific Dining Room

Welcome to what we’d like to think is the model of tomorrow’s Australian beach restaurant. The bay is just over there, the pub the restaurant is attached to is sufficiently over there and, oh look, they’ve got a cocktail list written with help from Longrain and the best wine list for an hour’s drive in any direction. The staff are as airy as the modern, open room, but they’re also on-point. They’ll talk you through the list of small plates, explaining the provenance of the Ortiz anchovies served on sourdough croûtons and slow-cooked tomato or guide you towards the grilled local prawns with smoked paprika and aïoli. The best way to handle things is to share: move from the tapas-style dishes into something like the slow-cooked shoulder of lamb with smoky eggplant or the crisp battered whiting with hand-cut chips, before relaxing into a licorice parfait with butterscotch.