After an excess of AUD$2 million worth of renovations over winter, Watsons Bay Boutique Hotel’s highly anticipated Beach Club has re-launched for the summer ahead.
With a distinct aesthetic that pays homage to mid-century ‘Miami cool’ courtesy of architect Jeremy Bull, copious Caribbean cocktails on pour and picturesque sunsets that drench the bay, hotel and beyond, the Beach Club is set to become Sydney’s hottest harbourside haven.
“One of the most important aspects was the food offering. We’ve completely recreated the menu and service structure; this was an obvious priority,” said Watsons Bay Boutique Hotel’s owner, Fraser Short.
He said the hotel and its new Beach Club have finally “been given the love it deserves”.
“There is nothing like the Beach Club in Sydney,” Short said. “Sydneysiders constantly remark on a lack of outdoor venues, by the beach, that offer live music, good drinks and excellent food with a cool, informal vibe. Now they have it. The Beach Club is laid back Sydney luxe at its finest.”
John Pye (ex-Doltone House) has joined the team as Executive and Head Chef in preparation, and has worked rigorously to design a new menu that showcases dishes including fresh Pacific Oysters with cabernet vinegar and eshallot dressing, Salt and Pepper Mud Crab and Fresh Yabbie and Crab Linguine. For dessert, Lemon Gelato served with a lemonchello shot and almond biscotti; the perfect summer heat relief.
In addition to the new menu, renovations to the Beach Club include a 15-metre open gallery kitchen, relocation of the cocktail bar; offering an extensive selection of fine wines, tap beer and moreish European-inspired cocktails.
The revamped Beach Club will also reveal an extension of the top deck space, a spacious timber sundeck offering uninterrupted panoramic views across the harbour to the city… an unbeatable setting for casual summer day parties suitable for patrons of all ages.