Rick Stein at Bannisters, Mollymook, NSW

enjoying the morning sun on the deck of our ocean view room

English seafood guru and TV chef extraordinnaire Rick Stein, has been very cautious about his first restaurant venture outside his home of Padstow in Cornwall, England. Of all the locations in the world that would kill to have his resident star power he chose the sleepy beachside hamlet of Mollymook on the New South Wales south coast. Bannisters Lodge and Spa already had a highly regarded restaurant but when you re-badge it 'Rick Stein at Bannisters' can you live up to the stratospheric expectations that come with that international reputation?

From early reviews late last year I thought not. Food reviewers were criticial that Rick Stein's many business interests often called him away from Bannisters leaving the very able Julian Lloyd behind the stoves most of the time. Anyone who understands the global demands on stellar chefs knows this criticism is a little unfair. Rick Stein can't be everywhere all the time. But then again when you call your restaurant Rick Stein you know that's what people are expecting occasionally.

We must have been lucky....

cocktails and wine at the bar overlooking the wind-swept headland at Bannisters Point

anything with a glace cherry says summer to me

Blissfully relaxing - Bannisters' infintiy pool is a magical experience. Where does the pool stop and the ocean begin?

Now, on to the main event....

The dining room is clean and simple with white linen table cloths and covered chairs

But it's the view that's the real killer... 

For entree I select the special lobster ravioli with a white wine and cream sauce and spinach

rich flavours, freshest ingredients all perfectly executed

Mark went for the unusual combination of  Oysters Charentaise - natural oysters with hot spicy sausages. The idea is you have an oyster and then take a bite of the sausage. These were delicious especially the spicy sausages.

Guess who popped in to say Hi to a few diners? Monsieur Stein! Mark was clearly thrilled.

onto mains...

Being a truffle tragic I couldn't go past the Fillet of Blue Eye Trevalla with Tasmania Summer Truffles, slivers of potato, mushrooms and truffle oil.

This was so expertly conceived. The truffle was not overpowering (I would say that though) and the fillet was so fresh I could taste the sea. Magnificent.

Crunchy snow peas and broccolini on the side

Mark selected the Indonesian Seafood Curry with Ling, cuttlefish and Mooloolaba prawns ...

The seafood was so fresh and beautifully cooked. But it was the heady, rich coconut sauce that had us swooning. In fact I ate most of it - sorry Mark!

with a side of fragrant basmati and fried onion rice ..

and green beans and fresh coconut salad

Rick, I can see why Mollymook stole your heart and why Bannisters stole ours. We'll be back.

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