The Beachouse Seafood Restaurant
Editorial
Perched on the corner of Cliff and Bourke in North Wollongong, the sweeping glass windows of Beachouse Seafood Restaurant keep a watchful eye on the sapphire ocean below. The restaurant’s history traces back 35 years, when it originally inhabited the site next door, and it has since won over a steady band of regulars. Colourful lamps dangle above diners’ heads as the curved roof feature echoes the arc of the plush red seating below. Thanks to a recent renovation, up went the glass and in swept the view, giving guests a clear vista of the sand and surf.
Executive chef Riccardo Souffy combines quality seafood with Italian technique to produce an enticing compilation of fresh fare. Sydney rock oysters can be dressed in a variety of gowns – from natural with fresh lemon to tempura with crisp rocket and red wine vinaigrette, pickled lime and chilli, or prosciutto and sweet balsamic. The signature seafood platter is a must-try for lovers of seafood. Tempura whiting and spiced squid are served alongside roast pork belly wrapped in prosciutto, followed by crocodile with beetroot relish, honey prawns and swordfish with a white wine and brandy sauce. Gluten-free and vegetarian dishes also make appearances on the menu. With a bowl of beer-battered chips on the side and a fine Aussie drop in the glass, all that’s left to do is sit back and admire the view.
Lauren Barker, December 2008
User Feedback
Your Feedback
0 User review (add yours)