Bottomless Brunch at Watsons Bay Hotel. French Rosé, scallops, prawn linguine and a stunning chook – Sensational

Watsons Bay Hotel – a Sydney institution

Bottomless Brunches and Watsons Bay Hotel are both usually associated with summer, but not so this winter. And let’s face it, the last few Sydney summers have been soggy and sticky; whereas winters, whilst obviously cooler, are usually dry and sunny. So, it’s actually a great time of year to indulge in a 2 hour feast at one of Sydney’s favourite girls get together spots, which has been going strong for 190 years (yes, really!).

Hosted in their upstairs section, the design is crisp, white, spacious and classy with pops of colour supplied via their beautiful flower displays throughout the restaurant. The friendly staff show us to our table which has views over the blue and white striped umbrellas of the hotel across to the water and to the park behind.

The Brunch is accompanied by house wines, including prosecco, from Mudgee, Rameau D’Or, one of our fave French roses, along with beers (including non-alc). We also decide to also try the spritz options. And one thing we appreciate is that whilst they have the standard Aperol and Campari based spritzes, they also have other interesting options. Settling in with a perky Elderflower Spritz which includes lemon and mint tones; it’s time to start the main event!

We start with fluffy focaccia, served grilled with balsamic and EVOO along with an elegant salumi plate featuring prosciutto, sopressa and salumi along with the Spanish guindilla peppers and plentiful olives. Instead of the usual tomatoes and basil, the burrata course comes oozing over rocket and caponata salad and drizzled with green oil, Mediterranean style. The seared Japanese scallops are definitely a favourite for us both. They are paired with roasted cauliflower which is sweet and nutty, spinach and topped with homemade herb crumbs.

For the shared mains, we start with the prawn linguine dotted with plump, just-burst cherry tomatoes and a chilli kick. Then a generous plate of chicken pieces arrives, succulent and juicy with chargrilled chimichurri marinade. These are accompanied with plenty of crunchy fries with homemade tomato sauce and aioli and steamed broccolini, beans and peas dotted with shaved ricotta.

Service throughout by Portia and the team is attentive and thoughtful, so unlike some other brunches, you aren’t stuck waiting for long periods of time for your food or drink top ups. One of the things that we really loved is that the focus is more on the food than just the drinks. We enjoyed plenty of delicious, high quality food but equally, weren’t left feeling overfull either. This is definitely a classy, good value option in a beautiful venue for your next girls’ get together this winter.

Watsons Bay Hotel ,10 Marine Parade, Watsons Bay 2030
Bottomless Brunch (bookings required)
Friday and Saturday: 12pm and 2pm
Price: $89 including house wine and beers; $109 includes spritzes

About the author

Having wined, dined and socialised her way around the world, Kelly now calls Sydney home and loves to share her discoveries – lucky us! Most often found with a glass of champagne in her hand, something delicious to eat in front of her and telling a tall tale.


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