The Gantry Restaurant & Bar, Sydney Harbour NSW

They say, on a sunny day, Sydney Harbour sparkles at its best, especially with a gentle but sturdy breeze.   What then is an opportune time to catch up and have a meal beside a renovated pier, with no hint perhaps of its past, but within a contemporary designed hotel as a bonus.    Welcome to the Gantry.

The Gantry is located at 11 Hickson Road in Walsh Bay off Sydney Harbour, New South Wales.
Executive Chef:  Chris Irving
Contact +61 2 8298 9910
Opening hours are from noon to 230pm and from 6pm to 10pm every day.
Public holiday surcharges are 10 percent.
Group bookings are considered for nine or more guests.

My butter fish mains, accompanied with Samphire, leek, mushrooms and corn sprouts.  Samphire is a succulent Euro variation of the parsley.

The emphasis is on seafood, Australian, Sydney....I felt we were in some retro colonial setting with a marine going heritage and yet contemporary.  The entry landing area does not squeeze a guest and the check in for your booking is wisely tucked away at one side.   Oh yes, another portion can lead the restaurant guest astray to the lobby of a boutique hotel (the Pier One Sydney Harbour).   The interiors are designed by Bates Smart, with timber floors, steel frames and yet retaining aesthetic looks.


The ambiance is South Pacific, yet English and American.   The young staff member who attended to our table is Euro, as if off from some large cruise passenger ship.   I like his accent, his alert eyes and his articulation on the dishes and offerings.


The chairs offered are comfy and makes me want to just lounge for the whole afternoon, perhaps eyeing an author or celebrity or two.    We are given a table in the out deck area, as if in a tourist section of Sydney Harbour  - oh yes, it was precisely that.   We could see passing ships, huge, carrying on with their business and care.   Strangely I do not remember any saltiness in the air, but just a refreshing perspective and feel that afternoon.  
I do not reckon doggies were allowed.  There was a wedding function at a hidden corner tucked away on the sea front, with Malaysian Chinese accents of spoken English.

Chocolate, coconut and cherry Trio, very Aussie.

I loved my mains, the butter fish.   Elegantly served, a portion of the fish melted into my bite.    The chef knows his art, science and skill.   It was not under flavoured, in fact it oozed with a rewarding taste and a soft texture.   The menu has an underlay of Mediterranean and Asian influences.    More importantly,  what seeps through is care of selected ingredients to nurture, garnish and enhance the main item on your plate.

There seems to be a hint of seating us on the out deck, albeit under cover of plastic sheets, instead of being inside.   I preferred to be out there, one with the elements.   There is a contemporary designed washroom, though no baby change room.   Full, degustation and pre show menus are offered, with choices for vegetarians.

Blueberry, corn, maple and buttermilk Gelato

The Gantry offers more than just my preferred dessert offerings.  With one Chef Hat from the SMH Good Food Guide,  it has commenced on strong foundations.   Service is like what you expect from a five star hotel.  I was immersed in our selection of desserts, with sprinklings of petals, colourful touches of the heart and things that go crunch when I needed it.  And we did not go to the bar that day......


Executive Chef Chris Irving hails from Canada and worked with Brit Gordon Ramsey.   Chris grew up in the Yukon Territories, so he knows his seafood, especially those wild and free.   And wait, he is also associated with being the chef to David Beckham.   There is seating  for 70 people inside and another 60 outside (in my fav out deck space) but that means a little crowdedness on the good ship Gantry.  oh yes, there are a few cushioned sofas and raw ceilings.......but a Captain had never had it so relaxing on land.

Lychee with Piel De Sapo melon and Mango De Leche, a rich and decadent sauce.

Pier One Hotel , of which the Gantry is associated with, has rooms and suites with window wide views of Sydney Harbour and the Bridge.

An independent review by Kevin Yong

My dish recommendations are as follows:For entree, raw scallops presented with sea urchin, Daikon and veal; plus the
Pigs head with purple mustard, mulberries and prune.

For mains, Holmbrae Hen, with apricot, Panisse and legumes; and
the Dry Age Lamb Rump, served with blueberry, Euclaypt and parsley root.

Parking can be a challenge on nearby streets and even inside the lane leading to the restaurant, but do be patient with the Council meters that seem to only work with credit cards.   Best way to reach the Gantry - by boat or by walking.