Nestled in the pristine beauty of Shoalhaven Heads, Bangalay Dining offers a culinary experience that transcends the ordinary. Recently, Travel Weekly had the pleasure of indulging in their dinner and breakfast menus as part of our stay, and we’d encourage anyone with the time, to do the same!
The Restaurant
Step inside the restaurant, and you’ll find yourself surrounded by interiors that seamlessly blend from day into night. The ambiance is warm, inviting, and in harmony with the coastal environment, creating a dining space that is as aesthetically pleasing as it is comfortable.
Dinner
The dinner was a gastronomic 7 course ‘tasting’ journey that left us in awe. Each course was a symphony of flavours, expertly crafted and beautifully presented, showcasing the culinary prowess of Executive Chef, Simon Evans.
Evans was previously the chef and owner of Caveau restaurant in Wollongong which opened in 2005, winning a chefs’ hat in every year since inception.
For this menu, we started with the oysters, sourced locally from pristine waters, which were a sublime opening act. We continued with the cured snapper, served with miso, yuzu, spring vegetables, dulse seaweed – The presentation was as impeccable as the flavour, showcasing Evans’ dedication to both aesthetics and taste.
The next stand out was the Pork neck, accompanied by fennel, sundried fig jam and Elderflower which was a celebration of robust flavours, perfectly cooked to retain its moisture and tenderness.
We finished with a selection of local cheeses, served with housemade quince paste, onion chutney, date and, lavosh which was a nice light way to end.
Overall, Evans’ contemporary menu radiates sophistication with its diverse offerings, each dish showcasing his modern culinary artistry. The menu balances light and rich elements, creating a fresh and varied dining experience that seamlessly blends innovation with timeless elegance.
Beverages
The cocktail and wine list were as equally impressive as the dinner menu, showcasing the best of the region including signature ‘house’ cocktails, Australian made liquor and fortifieds and Jervis Bay Brewing Co craft beers.
We started with a Saltbush Margarita, combining Olmeca Altos Plata Tequila, Fresh Lime Juice, Triple Sec, and Saltbush Salt – it was sweet and sour all at the same time making for a perfect ‘kick off’ to the evening.
We then moved onto a Bendooley Estate Pinot Gris which was full of pear and citrus notes and matched perfectly with our seafood selections. And to finish, we indulged in a McLaren Vale Shiraz by Samuels Gorge which was deep and full of bitter chocolate and black olives, proving a seriously good drop.
Breakfast
The breakfast at Bangalay Villas is a celebration of freshness and generosity. From locally sourced ingredients to the vibrant colours on every plate, the attention detail is a testament to their commitment to quality. The menu caters to various palates, offering a diverse range of options.
The avocado toast, served with sourdough, avocado butter and gremolata proved a crowd favourite (especially with the generous serving of crispy bacon on the side) and the coffee, second to none.
We also gorged on the Bangalay bacon & egg roll, served with free range bacon, Kangaroo Valley egg on a brioche bun which proved a hit with the boys and we saw served to most tables throughout the course of the morning.
Conclusion
Bangalay Dining offers a memorable culinary journey to anyone lucky enough to experience Executive Chef Simon Evans mastery. He and the team at Bangalay have delivered a seamless AM to PM experience through a carefully curated menu and considered restaurant design.
