New Castle Herald - February 2010Quality food and excellent service make lunch at Ocean Restaurant (The Entrance) a truly memorable experience.
A team of dedicated staff work to create a memorable experience.
Local produce sings Empire Bay oysters sit plump in their briny broth, seafood stars here, sand crab and scallop sashimi is a symphony of colours and flavours with tiny black cubes of squid ink jelly explode in the mouth with salty sea water flavour.
Slipper lobster and prawns are wrapped in a tangle of crunchy golden noodles with a chilli lime caramel forming a pool at the base.
Land animals are not forgotten, Muscovy duck breast with pickled walnut salad is a succulent sliced breast bathed in quince syrup and Forum cabernet vinaigrette a quenelle of soft foie gras sits to the side and is dusted with bitter cocoa.
Kobe beef rump - marble score 9. served medium rare it’s well rested yet juicy with red wine jus and earthy truffled enhanced king brown and porcini mushrooms fresh soya beans lift the colour profile.
The menu has a seasonel theme and it continues with desserts. Poached peach, blueberries and blackberries in a clear saffron infused syrup frame cube of toasted passionfruit marshmallow a gingerbread parfait melting underneath adds spice.
Sydney Morning Herald Sept 2009
A fabulous ocean frontage is good enough reason to convert this location into a fine dinning restaurant with good food and warm, sincere service offering plenty of worthy distractions.
How local do you like your food, how about fat oysters from just down the road or samphire gathered from the rock shelf below your dining table, the salty bitterness of its thin needles a foil for creamy poached ocean trout left slightly rare in the middle
Melt in the mouth slow cooked shoulder of Southern Highlands lamb also impresses
A complimentry intermezzo of aloe vera granita offers balance before a gingerbread parfait with dark toffee sauce as an irresistible end.
These adventures beyond fish and chips and chiko rolls dinning of beach holiday towns deserves thanks, applause and support
Sydney Morning Herald January 2008
What is one to make of cooking that is so passionate, so accomplished in a holiday haven – Ocean restaurant exceeds expectations
The menu at this seaside restaurant is just a tweak shy of remarkable.
And talk about position Ocean is accurately named and splendidly located above a rocky shelf of sand and sea pools.
Step inside and its like being on the bridge of a tanker, all the tables have a view.
Ordering from a capable efficient waitress is a breeze, the entrees arrive a sea treasures is a collection of ambitious ideas that are beautifully presented to show of the pristine seafood on offer.
Next a smoked salmon terrine with seared scallop with layers of beautifully smoked lemony salmon topped with a plump scallop.
We are happy with our Isabella Pinot Gris for our marlin steak and ocean trout. Both of these dishes have clever partners which waltz around the plate, they are sparkling fresh and perfectly cooked.
We then reward ourselves with two marvellous desserts, Oceans cassata is toasted meringue on top of pistachio, raspberry and passion fruit gelatos with subtle hints of clementine.
The gingerbread parfait has a dark toffee sauce and roasted quince. Both desserts pick up our palates like rolling breakers spinning them through sensation after sensation.
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