Spring is smokin’ at Sandbar, and other foodie news this week in Jervis Bay

Posted

September 6, 2024

Flavours are intensifying at Hawke Street’s Sandbar Restaurant, with head chef Jason and the team experimenting with their new cocktail smoker – we like the sound of a smoky Old Fashioned, teamed up with some smoky apple syrup on a pannacotta dessert.

The new season menu is now available and it’s bursting with fresh flavours, textures and colours of Spring. Chef’s personal favourites are the half-shell roasted scallops with verjuice, preserved lemon and a seaweed gratin – we are excited to learn that Jason has been working with Pia Winberg of PhycoHealth to source the finest local seaweed products that add nutrition along with unique flavour to these dishes.

What’s smokin’ at Sandbar this Spring? Photo: Adobe Stock

The new menu also features some tantalising zucchini flowers, the quintessential Spring entrée, and we love the sound of the seaweed phukka-crusted market fish with baby beets and toasted pine nuts.

There’s plenty of GF options on the menu plus some kids’ specials so everyone is covered.

Bottomless Brunch Baos and Byrons

This Sunday 8 September at Husky Pub’s Waterfront Bar is a beauty with bottomless bao buns and Byron Bay Squash and Seltzers.

Executive chef Anthony Telford and his team have dreamed up some mouth-watering fillings for his baos – think of them as the Asian equivalent to a hamburger bun and you get the idea just how creative these flavours can be!

Executive chef Anthony Telford at the Husky Pub has dreamed up delicious bao bun flavours for this Sunday’s brunch. Photo: Adobe Stock

Braised Pork Belly Bao is accented with chili, lettuce, coriander, and lime chili sauce. Then there’s a sticky, spicy, crispy fish in charcoal bao with pickled cucumber coriander and carrot.

Here’s why we love steamed bao buns: They are soft, pillowy and slightly sweet, perfect for balancing the rich, flavourful fillings. The light, airy texture of the steamed dough complements both the savory and sweet combinations you’ll enjoy.

This event is for 18+ only, and if you’re booking separately but want to be seated with friends, simply leave a note while booking.

Plan Ahead

The Spirits of Jervis Bay Festival is coming to Huskisson on Saturday 23 November and tickets are now on sale. Taste your way through 17 spirits and craft beverages direct from their creators. Enjoy the vibe with music, masterclasses and food in White Sands Park.

Narrell Tabone

Narrell Tabone is the hospitality editor at Jervis Bay Weekend. The food service industry is in her DNA, growing up in the family business of small goods and butchery supply in New Zealand. She has also been a business owner in the wellbeing sector. Narrell’s passion for food has taken her on a worldwide culinary journey, from celebrity chef cruises and gourmet food safaris, to working with local seafood business, Jervis Bay Shellfish Market as part of their events team. She enjoys hosting paella masterclasses for intimate gatherings and is a champion of producers, chefs and food-orientated businesses around the South Coast.