Rick Stein at Bannisters refurbishes

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Rick Stein at Bannisters refurbishes

Rick Stein, chef-extrordinaire, is known worldwide for his TV food shows and his restaurant in his home town of Padstow, Cornwall.

So what's a good Cornish boy doing in the antipodes? The answer is a love story, not just for food, which brought him across the world. He also is partial to the local oysters - with good reason. They are world-class.

Recently we dined at this restaurant and it was just in the process of refurbishing its entry area which doubles as a bar and lounge.

Now it is finished and we think you'll like it.

The $1million makeover is perhaps best described as coastal chic with Mediterranean accents. An entire wall of ceiling to floor handmade imported tiles from Istanbul, Turkey adds a colourful and very contemporary look to the restaurant entry with travertine floor tiles, designer lounge chairs, a glass atrium area with established trees, and suspended gas log fire with library shelving on either side.

In the restaurant there are new PetEs pendant lights made in Mexico from recycled drink bottles are quirky and colourful. Clean lines of new bespoke tables, new cutlery, new artwork, a renovated bar area, new air conditioning and new tongue and groove cladding in the restaurant - painted white in keeping with the beach location. White tablecloths are gone and more relaxed wait staff uniforms sees a less formal feel in the restaurant.

Yet, the best news is that the knock-out sea views remain, as does Rick Stein's distinctive award winning seafood menu.

But it doesn't stop there. In the guest rooms, there's new bespoke imported furniture, artwork and soft furnishings complement the kitchenettes, beds and interior cladding installed last year. The overall look is contemporary, beach-inspired and eclectic, ticking all the boxes for a great boutique hotel in a stunning oceanfront setting.

Bannisters Lodge, 191 Mitchell Parade, Mollymook, NSW.

Stay tuned for more about this resort, coming soon......

Have you stayed or eaten here? What was your impression of it?

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