Having lived in Manly for many years, White Water Restaurant used to be one of my favourites so when the opportunity came up to head back over to Manly to dine at the restaurant, I was more than happy to take the ferry over.
I've always enjoyed eating at White Water both for dinner and breakfast; it's a stunning venue, and during the day and in the summer evenings being able to look outside at the beach and people walking by is a bonus. This was a particularly cold night so the flames and warmth of the heaters were very welcome.
The service at White Water is exceptional. I also loved the soft music, not too loud but just enough to add to the already wonderful ambience of White Water.
To start we shared lemon spiced grilled prawns in coconut sauce 23 this fabulous dish is made with prawns marinated in lemon and ginger tea with coriander, Thai basil, mint, fried chili and pickled cashew. This dish had a delicate Thai flavour and not too hot. The dish was generous for an entree.
Next up was duck spring rolls 20 with snow peas, bean sprouts ginger, garlic, coriander and plum ho-sin dipping sauce. We found these very tasty and quite light considering they were fried. The dipping sauce was fantastic. It's served with a small salad which is refreshing.
For my main meal I chose crispy skin ocean trout 38. This amazing dish was served on a bed of quinoa with mint and cucumber. The plating was perfect. The addition of yoghurt and spicy Sichuan pepper tomato puree made for a sensational combination of flavours. When they say 'crispy' they mean it; this skin was crisped to perfection. I loved this dish.
Andrew even mentioned that this was Master Chef plating.
Andrew decided on the marinated swordfish 38 - Shio-Koji marinated in a kale and sesame sauce and served with kale chips, edamame, Chinese broccoli and grilled lime. He was extremely pleased with his choice stating it was full of flavour with the grilled lime giving it some 'zing'. The crispy kale gave it a nice texture.
Then just when you think you can't eat another bite you go and order orange polenta cake with an orange confit served with coconut sorbet! 15 What a fabulous way to end the meal! The candied orange really complemented this dish.
We also enjoyed A Wild Turkey Whiskey & Dry (Andrew) a glass of Serafini & Vindotto Bollicine Prosecco 10 (Deb) and a glass each of Zepplin Shiraz 9 - a mellow and smooth red.
Sydney Chic dined as guests of White Water. We provide this review exactly as we experienced the evening. For more about our Disclaimer please click here.