Watsons Bay Boutique Hotel
1 Military Rd.
Watsons Bay, Sydney

The first thing you notice at Watsons Bay Boutique Hotel are the views. They are magnificent. You get to stare out at the beach and boats bobbing on the water. It's captivating.

The next thing you notice is how popular it is! This is a happening place that people flock to. This doesn't just happen with great views. The food, service and atmosphere here all contribute to the whole experience.

Tom Harper, the General Manager, showed us that with new owners and a lot of redevelopment things have come together nicely. It's easy to see it's working - we were there on a weekend night and it was packed - but everything was moving very smoothly. The system was working well!

Whilst there are plenty of individual dinners you can order here, the shared plates are also very popular.

We started with the extremely colourful crudites and dips platter. You get herb goats curd and three generous dollops of dips - beetroot, feta and chilli hummus.

It was impressive to look at and tasted great. Plenty of nearby tables were starting with this one as well!

We then moved on to yet another platter. We love starting meals with antipasto platters and we thoroughly enjoyed this one.

The antipasto board here has such a great selection of goodies to share.

The artisan salumi had plenty of flavour and the marinated vegetables were vibrant and tasty.

We initially left the olives in a jar but once we tried them we kept going until they were all gone.

The two cheeses went nicely as well - buffalo mozzarella and provolone picante cheese.

Finally the grissini added a nice crunch to the whole platter.

So after already having two platters we completed the hat trick and moved on to the chilled seafood platter - and we were glad we did. It had lovely fresh juicy tiger prawns, tasty fresh pacific oysters, two Moreton Bay bugs that had each been halved, blue swimmer crab in the middle of the platter and marinated calamari. It also came with two tasty and very different dipping sauces.

It doesn't get much better than this - fresh seafood and great harbour views!

After this lovely feast we just had to try a few of the most popular desserts.

The smashed pavlova was similar to Eaton Mess in some ways but not identical.

It came with lemon curd, marscapone and blueberries and was so crisp, light and delicious.

We ate every last bit of it!

The final dish we tried was the berry tiramisu.

In many ways it was lighter than a normal tiramisu (not that tiramisu is a heavy dish anyway) and certainly fruitier.

It had raspberries, blueberries and white chocolate and was very good.

We again ate the whole lot - and almost licked the bowl!

The Watsons Bay Boutique Hotel has so much going for it - and people are discovering this very quickly.

It has great views, great atmosphere and of course great food and drinks.

It's had a lot of time and money invested in revamping it and people are liking what they see and get here!

Sir and Mlady dined as guests of Watsons Bay Boutique Hotel. Special thanks to General Manager Tom Harper for looking after us, Head Chef Dave Peniston, General Manager Dee and of course Executive Chef John Pye. Thanks also to Oliver Lloyd of EVH PR for arranging our visit.

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