Sydney’s Endless Summer does have some advantages, and it is hard not to count them as you sit in gleaming sun facing a straight golden surf beach, while (on paper) it’s still officially winter.
Throw in that you’re in a gently renovated 1940s beachside kiosk eating from a menu focused on locally caught seafood from Shellharbour, against Southern Highlands wine – the 2010 Cuttaway Hill Estate Chardonnay ($40) – grown less than a hundred kilometres away.
Personable Restaurant Manager Anita Bartkowiak has really worked hard to find local gems for her beverage list, and she’s succeeded with the Pigs Fly Apple and Pear Cider ($8.50).
It’s from Bowral (75km away) and goes down well with Berry Woodfired Sourdough (73km away) and Clyde River Oysters ($12/4) from Batemans Bay (208 km away).
Design your own South-Coast-on-a-plate shared meal from a short list of small ($12) and larger ($18) plates.
My picks were Seared Scallops ($12) with house-made (hot) sambal, and moist Swordfish Belly ($18) with sweet soy and pickled apple.
Good social media integration means you can see Chef Arman Uz (ex-Efendy) score a beautiful kingfish on Friday, and then eat it on Sunday as Kingfish Sashimi with Fennel and Blood Orange ($18).
Now there’s a reason to travel…
Flanagans Dining Room
Thirroul Beach Promenade, The Esplanade, Thirroul
Ph: (02) 4268 1598