We know, we know. It takes a lot to get you to cross the bridge these days. But if anything's going to lure you, it's this: a long lunch on the water with Pimms and fresh prawns in Sydney's oldest open boat sailing club.
The Sydney Flying Squadron is marking its 124-year heritage with two new eateries: a restaurant, Foy's Kirribilli (named after the club's founder, Mark Foy) upstairs and a chic café on the pier, Flying Bear, downstairs. Both soak up the panoramic harbour views the club's enjoyed these past 100 years, but inside reveals a Scandi-chic contemporary update - think fresh white walls, blonde timber and minimalist Nordic styling.
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Come for the view, stay for the food: the focus is on fresh seafood and of-the-minute ingredients, from whole-roasted sole with citrus dressing to the Tasmanian salmon cured in tequila, lime and cumin. You could do worse on a Sunday afternoon than sit back with a seafood plate of grilled prawns, calamari, lemon and thyme bbq octopus and pan-seared fish, knocked back with a prosecco or one of the craft beers on tap. Club classics are all on the menu too, from battered fish and chips to schnitzel with southern-style slaw. And for dessert: deconstructed banoffee pie with caramelised banana, vanilla mascarpone, crumbled sweet pastry and caramel custard. After the long journey north, you've earnt it.
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The revamp is the work of Adam Marshall (previously of Bird and Bear café in Elizabeth Bay), who enlisted head chef Fernando Sanchez (from Darlinghurst's Food Society) to man the kitchen. Foys Kirribilli opens this week, and Flying Bear, the café accessible from Milson Park, is set to open its doors on October 19. Head to facebook.com/foyskirribilliflyingbear.
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