Since we first visited Regatta in Rose Bay back in 2014, Bistro Moncur founder Damien Pignolet was appointed as executive chef in October 2015 taking over the kitchen three months later from former head chef Claudio Morales.
Regatta Rose Bay – Photo Supplied
When Pignolet took the helm at Regatta, closely followed by chef Michael Morrison (former head chef at Bistro Moncur, Onde and Estuary Restaurant), the restaurant embraced a French influence with some signature dishes while retaining the seafood focus.
The coveted waterfront location with the ocean gently lapping on all three sides invites a glass of Champagne to start or a cocktail to toast the dining occasion. The extensive wine list was curated by Charles Leong with one page is dedicated to wines by the glass spanning France, Italy, New Zealand, Greece and Australia with prices per glass ranging from $9 to $30. You’ll find aperitif style cocktails by head bartender Luke Marosszeky, such as the Bellini, Negroni and Amaretto Sour but it also pays to get a little on the creative side.
On Trend
On Trend ($20) combines Del Maguey Vida mezcal with Nikka ‘From the Barrel’ whiskey, Salomon Undhof fruchtdestillat, PX persimmon and bergamot shrub, fresh lime juice and an absinthe and charcoal salt coat. You get the smoke of the mezcal upfront, subtle whisky notes on the back palate, balanced with the fruit notes from the Pedro Ximenez sherry – all in perfect balance. Sip the drink through the salt and you’ll get a different taste sensation.
Magnaninity
The next drink is the oddly-named Magnaninity ($25) with Gin Belet, saffron liqueur and lemon zest. The glass is rinsed with saffron liqueur then filled with the mysterious Belgian gin and garnished with lemon zest. Although it is served as a shot, this elegant drink is to be sipped. It’s smooth and delicious and as it sits in the glass, the saffron aroma opens up.
Tuna Tartare Cone
The food menu at Regatta Rose Bay is divided into starters, entree, main course and sides and there’s a daily changing menu that’s equally tempting. From the starters, the Tuna Tartare Cone ($9) makes a good choice to begin. The tuna is fresh, well seasoned, and the crispy cones are fun to eat.
Crab and Zucchini Croquettes
A new addition to the menu is the Crab and Zucchini Croquettes ($19.50) with finger lime aioli. Crisp on the outside, full of flavour inside, the zucchini is grated then sautéed on high heat so as not overpower the flavour of the crab. The croquettes have a welcome hint of chilli on the end. They work well as an appetiser and make a good accompaniment to a cocktail or aperitif which can also be enjoyed at the bar.
Steak Tartare
From the daily specials menu, the Steak Tartare ($29) with 300-day grain-fed beef from the Riverina is not to be missed. The egg is coddled and poached in salt which gives it a darker hue as it awaits to be mixed into the perfectly seasoned meat with lots of capers. The creaminess of egg along with the freshness and flavour of the meat make this one of the best tartare dishes we’ve tasted. The accompanying taco-shaped shells add texture but this tartare truly stands up on its own.
Carpaccio
Staying with the raw and cold entrees, the Carpaccio of Hiramasa Kingfish ($27) is nicely seasoned with lime, capers and shavings of bottarga. The tiny citrus segments add an extra zing to the dish.
Pumpkin and Mustard Fruit Ravioli
From the pasta dishes, the Pumpkin and Mustard Fruit Ravioli with Prawns ($27.50 / $37.50) can be ordered as an entrée or a main. The ravioli is handmade in house and filled with sweet pumpkin and mustard fruit, dressed in a delicious citrus butter sauce and crowned with crispy sage.
Scallop Soufflé
What steals the show is the Scallop Soufflé ($29.50) with lobster bisque sauce. If you’ve been enamoured with Pignolet’s French onion soufflé gratin at Bistro Moncur, the sight of the Scallop Soufflé on the menu will tug at the nostalgic heart strings. Order it and you will immediately fall in love with this dish. The aroma seduces you as it is presented, waiting to be tasted. There is a subtle scent of Pernod intermingled with the rich seafood aroma. The soufflé is ever so light in texture and the surrounding lobster bisque is simply a combination of heavenly flavours.
Grilled Mooloolaba Prawns
Continuing the seafood theme, the Grilled Mooloolaba Prawns ($44.50) with French tarragon butter are a generous 350g serve. They’re sweet and full of flavour, another example of a simple, delicious, well-executed dish where the produce shines.
Confit Duck Leg
The Confit Duck Leg with blood orange sauce, peas, zucchini and potato gratin ($42.50) is another dish not to be missed. Behind the crispy skin of the duck, the meat is beautifully cooked and tender. The sweet blood orange sauce makes an ideal complement that the dish was dubbed as confit a l’orange at our table. What looks like chickpeas are tiny zucchini balls scooped out with a melon baller.
Green Beans
Pair it with Green Beans ($11) sprinkled with garlic and parsley breadcrumbs for texture,
French Fries
or simply order the crisp and moreish French Fries ($10) and leave the guilt behind.
Strawberry Mousse Dome
The artful presentation of the Strawberry Mousse Dome ($19) may be too beautiful to eat but in the middle of this cornucopia, hidden inside the chocolate dome is a wondrous light and fluffy strawberry mousse with strawberry compote and creme fraiche ice cream.
Eve’s Chocolate Cake
Eve’s Chocolate Cake ($19) with shaved chocolate and raspberry coulis delivers a rich, full chocolate flavour that satisfies serious chocoholics.
To finish and savour this sumptuous repast, you cannot go past the excellent Delord Armagnac 1985.
Be it with friends, a date night or looking to impress that special someone, Regatta Rose Bay takes you on a dining journey across the senses with stunning cuisine and wonderful produce enhanced by excellent service as you watch the boats gently rolling at their moorings.
Regatta Rose Bay
594 New South Head Rd
Rose Bay, NSW 2029
www.regattarosebay.com
Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.
