Ocean Restaurant

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What’s better than dining at an ocean front restaurant?
Not much, especially with a view like this. I was blown away by the surreal twilight landscape, the massive oceanic gentleness and the post-rain glittering rainbow! Yes, and the whales were seen migrating that afternoon as well. Gorgeous ain’t it?

Ocean Restaurant, Blue Bay, The Entrance - twilight and rainbow
Twilight and rainbow over ocean

The restaurant was small but each table was arranged to take optimal advantage of the 180 degree views. Facing the ocean (versus harbour) also meant the views weren’t as stunning once dark so if any of you readers out there are thinking of dining here, I’d suggest you arrive early before sunset as I did.

Ocean Restaurant, Blue Bay, The Entrance - pink sea salt flakes on oyster, sparkling water and wine glasses on table
Table with pink sea salt flakes on oyster shell and sparkling water

Ocean Restaurant, Blue Bay, The Entrance - diners, Jennifer Lam and Zen Huang
Me and Zen

Ocean Restaurant, Blue Bay, The Entrance - entree of black lip abalone and pork san choy bow with garlic, ginger, shallots and chilli
Entree of black lip abalone and pork san choy bow ($22)

Zen started off with an entree of san choy bow with slices of black lip abalone which was on the specials menu. It was aromatic with flavours of garlic, ginger, shallots and chilli. Reminiscing Peter Gilmore’s sea pearls at Quay, I had to order the sea treasures; a tantalising quadruplet of wasabi tobikko oyster, sand crab and prawn salad, steamed bug with pastry and vanilla sauce and silky sweet scallop sashimi with brown trout pearls.

Ocean Restaurant, Blue Bay, The Entrance - entree of sea treasures of sand crab and prawn salad, steamed bug with pastry and vanilla sauce, wasabi tobikko oyster, scallop sashimi with brown trout pearls
Entree of sea treasures ($22)

Keeping within the specials menu, Zen had the main course of crisp king salmon fillet with Moreton Bay bugs. Although not as tasty as the crusted flathead with prawn consomme I’d recently had at Flying Fish, this was bloody good.

Ocean Restaurant, Blue Bay, The Entrance - main course of crisp king salmon fillet with moreton bay bugs in tomato and saffron broth
Main course of crisp king salmon fillet with Moreton Bay bugs in tomato and saffron broth ($39)

With a wide selection of seafood utensils laid out, I was well prepared to attack the cold seafood platter. Soon enough, an impressive arrangement of scampi, clams, prawns, mussels, crab, oysters, kiwi fruit, oranges and grapes were brought out on a bed of rocket and watercress leaves. It was divine!

Ocean Restaurant, Blue Bay, The Entrance - crustacean and seafood utensils, cutlery
My set of cutlery

Ocean Restaurant, Blue Bay, The Entrance - main course of crustacean, shellfish and seafood small cold plate
Main course of small crustacean, shellfish and seafood cold plate ($32 small & $58 large)

Ocean Restaurant, Blue Bay, The Entrance - complimentary side dish of mashed potato
Complimentary side dish of mashed potato

These homemade chips were incredible as well… they were piping hot, crunchy on the outside and soft and starchy on the inside. I love my carbs!

Ocean Restaurant, Blue Bay, The Entrance - side dish of homemade chips and sea salt
Side dish of homemade chips and sea salt ($8.50)

Ocean Restaurant, Blue Bay, The Entrance - thai foon cocktail of crushed limes, sugar, kaffir lime leaves
Cocktail – Thai Foon, crushed limes, sugar, kaffir lime leaves ($12.50)

Ocean Restaurant, Blue Bay, The Entrance - non-alcoholic cocktail, dynamite, pineapple, cranberry, orange, grenadine, vitamised with angoustora bitters
Mocktail – Dynamite, pineapple, cranberry, orange, grenadine and bitters ($7.50)

Ocean Restaurant, Blue Bay, The Entrance - palette cleanser of aloe vera granita
Palette cleanser of aloe vera granita

A bonus here was the service – genuine, casual, attentive and professional, exactly what you’d expect at the Central Coast but not so much at a fine dining restaurant. Our lovely waitress surprised us with these complimentary glasses of port to wash down our dessert. Then to top off the night, we had two rather remarkable desserts.

Ocean Restaurant, Blue Bay, The Entrance - complimentary shot of port to wash dessert down
Complimentary shot of port

Not being able to decide between two items, I convinced Zen to get the goats cheese icecream which was served with a fruity and sweet rhubarb and strawberry consomme and hazelnut tuille. The different textures and flavours were simply sublime when eaten together. And as a huge ginger fan, I had the gingerbread parfait which was creamy and perfect… it was crusted with caramelised bits of toffee and crushed gingerbread. I also loved the bitter sweet combination of black cherries with kitsch and liquorice sauce. As you can see below, the blended colours were seductive and truly marvelous.

Ocean Restaurant, Blue Bay, The Entrance - dessert of goats cheese icecream and quince sherbet served with rhubarb and strawberry consomme and hazelnut tuille
Dessert of goats cheese icecream and quince sherbet served with rhubarb and strawberry consomme and hazelnut tuille ($16)

Ocean Restaurant, Blue Bay, The Entrance - dessert of gingerbread parfait with black cherries, kitsch and liquorice sauce
Dessert of gingerbread parfait with black cherries, kitsch and liquorice sauce ($16)

With food and a view this good (and for a fraction of the usual cost), i can understand why the masses are making the move from Sydney to Central Coast. This is one restaurant I’ll be coming back to every time i’m in the neighbourhood.


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Ocean Restaurant
102 Ocean Parade, Blue Bay, The Entrance, NSW
Web: www.oceanrestaurant.com.au


Jennifer Lam (Jenius)

 
Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Having grown up in a family where food was always at the centre of all celebrations, family events and milestones, Jen is obsessed with capturing irresistible flavours and stories from myriad cultures. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering people to have good food and invigorating adventures - because life is too short for mediocre meals or dull travel. Her hobbies are breakfast, lunch and dinner. She's globally curious, passionate about female entrepreneurship, is a soy chai latte fanatic, and loves vintage, dressmaking and photography.