The Bayview Bistro at Club Jervis Bay in Huskisson has previewed its winter menu for 2025, and it’s loaded with sizzling flavours that will warm you up from the inside out this season, including new starters such as Peking Duck and classic dishes like Burgers. We sampled the fare to tell you what’s hot right now, perfect after an Autumn paddle around the Bay or an afternoon of beachcombing around the shore.
Jervis Bay Weekend was among 45 lucky guests at a tasting event hosted by Club Jervis Bay this week, for a first bite of some sensational new season dishes. The friendly young staff, including Lana Stecyk and Diesel Spiteri, ensured the evening ran seamlessly, handling the floor service with ease.
Small Bites Big Flavours
Peking Duck spring rolls are sure to be a sellout success this season. Sourced locally from the South Coast, they are crisp and golden on the outside, generously filled with tender, flavoursome duck on the inside and served atop a bed of lettuce with sliced spring onion, red chilli, and a zesty Nam Jim sauce that delivered just the right balance of sweet, sour, and spice, $16.
Next up for starters is the winter bruschetta. A lightly grilled sourdough baguette is topped with whipped feta, warm, plump roasted cherry tomatoes, sweet roasted Spanish onion, and slivers of confit garlic, finished with basil oil, a sprinkle of micro herbs, and a drizzle of sweet balsamic glaze. The sourdough was perfectly toasted, easy to eat without losing your toppings, $19. Gluten-free options available.
For a fresh option, we sampled the halloumi, watermelon and yellow nectarine salad. The nectarines had a delightful char from the grill that worked in harmony with the fresh cherry tomatoes and Spanish onion, all tossed in a light lemon balsamic dressing, $32.
Burgers Worth Biting Into
For burger lovers, two new milk bun creations have hit the menu, packed with flavour.
First, the Bayview Burger “kept traditional” with a fresh house made beef patty, bacon, sliced cheese, onion, lettuce and tomato, all drizzled with their house-made hickory barbecue sauce plus a serve of seasoned chips, $26.
Next, the Southern Fried Chicken Burger, a house-made southern-style crumbed chicken breast, topped with crunchy slaw and house-made chilli aioli, served also with seasoned chips. The crumb had the perfect crunch, slightly spicy, with a hint of smokiness from the house-made peri-peri sauce, $28.
Both burgers offer gluten-free options and all the meat is sourced locally from Wandandian Meats on the Princes Highway.
Comfort in a Bowl
This season’s pasta dish is a Beef Ragu Rigatoni, a perfect winter warmer. A 12-hour slow-cooked, fall-apart brisket is bathed in a rich tomato, onion and ale sauce with a splash of cream, served over rigatoni pasta. The ale comes straight from the bar, depending on what’s popular and available. This dish is available lactose-free, $32.
Inside the Chef’s Kitchen
Executive Chef Dan Potter, now in his seventh year at The Bayview Bistro, shared: “Our menus change twice a year, in winter and summer. We love curating heartier dishes for the colder months, giving our patrons that close-to-home dining experience. We want to offer a little something for everyone.”
These new additions are now available on the bistro’s menu. Keep an eye out for their weekly specials.
