Return to Wollongong
The Beach House Restaurant is located at a scenic corner of North Beach in Wollongong. Its first storey venue offers panaromic views of the surf and the ever present container ships on the far horizon of the Tasman Sea. The service that we had was efficient friendly, despite it being the last Thursday before Christmas Eve. As we sat down, our attention were captivated by the sight of the green and tall Norfolk pines trees that line up on the beach only across the road. I thought of both Cronulla and Manly Beaches not too far up north.
For entrees, we both had pig cheeks with scallops. Pig cheeks, you may wonder. They turned out to be more tender and well done when served. I could not help thinking of fish cheeks, a delicacy treasured in Chinese cuisine and proffered to the most honoured guest at a dining table. A good start to lunch, especially with the consistent stunning views of white caps of the ocean surf forming dramatically and increasing under emerging ocean winds. Summer!
For the mains, I had the paella - Spanish-styled rice with seafood, but not as hard as those cooked in the Spanish quarter along Liverpool Street in Sydney CBD. What I was served, delightfully this time, was more rissotto like and definitely more to my preference. The mussel shells were carefully stuck out of the rice llike on the beach. The colour of the rice was off-white instead of the expected yellow, but the blend of flavours melted in my mouth and I forgot about the importance of colour.
Another main dish that cuaght my eye was grilled barramundi, interestingly served with hard boiled eggs, opened in halves.
The lunch conversation was great - it struck me of how important family is, what sacrifices had been made by the parents and of how there was a gleam in the eye when grown up children were talked about. The years pass by quick, for now I can appreciate better the effect children can still have on the parents in a close knit family, even if they have already left home. It can be so meaningful when a father verbally appreciates the positive impact of a daughter-in-law on a son and of how a daughter has achieved a successful career in Canberra.
This enjoyable meal culminated for me with a dessert of panna cotta with water melon infused gelato. We thoroughly enjoyed the accompanying wine from New Zealand, a white called the Heart of Stone. The experience at the Beach House had been unique - like the speical yam soup cooked by Aunty Girly the following night. This dish is rarely made these modern days and to have it home cooked made it even more tasty!
The Harbour Front Restaurant at Wollongong Harbour specialises in seafood. The four of us naturally gyrated to fish in our meal choices, whether they be battered fish and chips or grilled salmon with spiced prawns on the side.The glass panes surrounding the ground floor venue did mitigate my doubts about being not able to be seated upstairs. The marina-like ambience put us on eye level with yachts and fishing boats, the water was not too choppy and we couild even see the hill escarpment behind the Wollongong area. Despite another busy day in the restaurant, service was provided with a smile. The two of us having entree chose the scallops with proscuitto, after our initial prefrence had run out and were not available, even for a noon start. The light rain outside did not dampen our spirits and chatter - and maybe the Premium Hahn Dry helped.
For entrees, we both had pig cheeks with scallops. Pig cheeks, you may wonder. They turned out to be more tender and well done when served. I could not help thinking of fish cheeks, a delicacy treasured in Chinese cuisine and proffered to the most honoured guest at a dining table. A good start to lunch, especially with the consistent stunning views of white caps of the ocean surf forming dramatically and increasing under emerging ocean winds. Summer!
For the mains, I had the paella - Spanish-styled rice with seafood, but not as hard as those cooked in the Spanish quarter along Liverpool Street in Sydney CBD. What I was served, delightfully this time, was more rissotto like and definitely more to my preference. The mussel shells were carefully stuck out of the rice llike on the beach. The colour of the rice was off-white instead of the expected yellow, but the blend of flavours melted in my mouth and I forgot about the importance of colour.
Another main dish that cuaght my eye was grilled barramundi, interestingly served with hard boiled eggs, opened in halves.
The lunch conversation was great - it struck me of how important family is, what sacrifices had been made by the parents and of how there was a gleam in the eye when grown up children were talked about. The years pass by quick, for now I can appreciate better the effect children can still have on the parents in a close knit family, even if they have already left home. It can be so meaningful when a father verbally appreciates the positive impact of a daughter-in-law on a son and of how a daughter has achieved a successful career in Canberra.
This enjoyable meal culminated for me with a dessert of panna cotta with water melon infused gelato. We thoroughly enjoyed the accompanying wine from New Zealand, a white called the Heart of Stone. The experience at the Beach House had been unique - like the speical yam soup cooked by Aunty Girly the following night. This dish is rarely made these modern days and to have it home cooked made it even more tasty!
The Harbour Front Restaurant at Wollongong Harbour specialises in seafood. The four of us naturally gyrated to fish in our meal choices, whether they be battered fish and chips or grilled salmon with spiced prawns on the side.The glass panes surrounding the ground floor venue did mitigate my doubts about being not able to be seated upstairs. The marina-like ambience put us on eye level with yachts and fishing boats, the water was not too choppy and we couild even see the hill escarpment behind the Wollongong area. Despite another busy day in the restaurant, service was provided with a smile. The two of us having entree chose the scallops with proscuitto, after our initial prefrence had run out and were not available, even for a noon start. The light rain outside did not dampen our spirits and chatter - and maybe the Premium Hahn Dry helped.
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