Located on Owen Street, Huskisson, on the South Coast of New South Wales, the Weedy Seadragon looks out over one of the finest coastlines in Australia, if not the world – the white, sandy shores of Jervis Bay.
The restaurant’s floor-to-ceiling windows and uncluttered outdoor seating allow diners to enjoy this special location. By day, fishing boats and yachts pass by, against the spectacular backdrop of Point Perpendicular. By night, the moon rises through the trees that line the shore, illuminating the clear skies for which the South Coast is known.
During weekends, the school vacation period and public holidays, the tiny town swells with families, surfers and beachcombers, but on wintry weekdays, the tourist hub transforms into a tranquil haven for the area’s growing population of artists and writers.
Locally sourced produce
Chef Kyle Devenish’s modern Australian menu is a fresh and exciting response to this vibrant setting. Having grown up in the area, he is well connected with his surroundings, and sources local produce whenever possible, including locally produced olive oils, seafood and spices, and a selection of locally grown fruit and vegetables. The emphasis is definitely on high quality and freshness. Neither the eye nor the taste buds are left unsatisfied.
Highlights of the Menu
Highlights of the breakfast menu include butter milk and vanilla bean hot cakes, and free range eggs from local chickens, served with mushrooms, bacon, potato rosti and sausages. For lunch, the burgers are a popular choice, each named after a beach or lookout in Jervis Bay, as is the ‘Weedy’ Caesar salad.
When it comes to dinner, the selection is impressive. Entrees include salt and pepper crab, nestled in a brightly-coloured salad of orange, chilli, green papaya and black sesame, and white truffle sweet corn chowder with seared scallops and toasted Turkish bread. Mains include a bouillabaisse of cod, tiger prawns and mussels, with red pepper rouille, and a ratatouille of local winter vegetables, accompanied by goat’s cheese and a rainbow of Dutch carrots on black truffle mayonnaise. The chef’s suggestions include pepper crust scotch with kipfler potato salad and caramelized eschallots and lemon, garlic and thyme chicken with roast sweet potato, rocket, pine nuts and verde aioli.
The Weedy Seadragon is fully licensed and serves a range of fine wine and beers, again, with an emphasis on locally sourced produce.
Friendly Atmosphere
The waiters are friendly and attentive and the atmosphere is casual, yet sophisticated. The Weedy Sea Dragon is the perfect place for an indulgent, romantic dinner for two, or for a lazy weekend brunch with friends. On Sunday afternoons, a regular programme of live, local music adds to the relaxed ambience.
Jasmine Crittenden - Jasmine Crittenden (B.A.)(Hons.)(First Class) is a writer and editor specialising in music, literature and travel.
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