Diners at Manly Boathouse’s photogenic, white-swathed-weatherboard restaurant watch as boats sail by from their rattan seats. Inside the chic, former sailing club turned sprawling venue – complete with a cafe and fish-and-chip eatery outside – chef Braden White prepares his seafood-centric menu dappled with global influences. And alongside fresh oysters and Moreton Bay bug sliders, an assortment of LP’s cured meats kickstarts the meal.

From the small-plate selection, a surprise standout dish of melt-in-your-mouth gnocchi with local mushrooms, truffle cream and a satisfyingly crisp parmesan cracker lid lures you in. A combination of sharp, green nam jim with coriander chutney and lime flavours the daily catch with finesse, while Greek-style, slow-cooked lamb shoulder showered with lemon and oregano makes for a robust shared meal.

Fruity cocktails complement the food offerings, and zesty desserts – try the passionfruit curd with fresh passionfruit, dried meringue and liquid nitrogen condensed milk snow – perfectly befit this seaside spot. 

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