The Sydney Collective's harbourside French restaurant serves up top-notch seafood with stunning harbour views.
June 29, 2022
Whalebridge sits in Circular Quay the shadow of the Sydney Harbour Bridge offering up French cuisine and specialising in seafood. The venue comes from The Sydney Collective, the team behind the Watsons Bay Hotel, The Farm in Byron Bay and The Imperial. It boasts a prestigious head chef, ultra-luxurious menu and unbeatable harbour views.
Open in the former Circular Quay digs of longstanding seafood restaurant Sydney Cove Oyster Bar, the harbourfront venue is headed up by Executive Chef Will Elliot who has previously worked across London's St John, Melbourne's Cumulus Inc. and fellow Sydney CBD French bistro, the beloved Restaurant Hubert.
"What's exciting about Whalebridge is the opportunity to prepare and plate a menu which is entirely new to Sydney," says Elliot. "These are produce-driven dishes rooted in traditional French technique and the articulation of those flavours."
On the menu, you'll find house specialities that celebrate French cooking and fresh local seafood including duck confit ($38) and lobster thermidor (market price). An array of charcuterie and an expansive selection of caviar ($80-320) are on offer to start you off, as are mains like steak or mussel frites ($45-55).
There's also an entire range of canned goods reminiscent of popular Sydney eatery Continental Deli. Enhance your meal with a selection of tinned tuna belly, scallops, or white asparagus and leek barigoule to your meal ($10-38).
Accompanying the dishes will be a 150-strong wine list pulling from renowned regions in both France and Australia.
"I love good produce treated simply, that's why I love French cooking. It has very humble origins, but it's been refined over so many years to bring out the best in something, without masking what made it good in the first place," Elliot continues.
Most striking at Whalebridge is the view, with an uninterrupted view of the Sydney Harbour Bridge from the outdoor seating that's calling out to be enjoyed with a glass of French wine and a spread of oysters, scallops and kingfish.