It’s almost impossible to better the experience of a beachside table at Doyle’s Beach Restaurant – Established 1885 in Watson’s Bay.
Doyle’s is a bit of a tourist trap, but if I manage to land one of the beachside tables a couple of metres from the sand and sea, it’s worth paying them to let us sit down! And now that they’re finally accepting the American Express Card, I will be back.
The famous Australian whiting was on the menu today – you can’t go past it for delicate flavour, and I love that dash of brown vinegar to dip it in as a change from the tartare sauce.
Portofino! Villefranche-sur-Mer! Sydney!
A Seafood Curry with a difference – with spices and elusive hints of apple and pineapple adding delicious mystery to the curry sauce prepared in one pot by a chef who is more French in style than Japanese. And doesn’t that add to the mystery of the culinary experience too!
The fresh seafood, including tubes of delicate baby calamari, king prawns, mussels and vongole is sautéed in a separate pan, then served on the curry, with rice. So good!