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Overview
Bayly's Restaurant, nestled in Careening Cove, Kirribilli offers you a pre-theatre dining experience unequalled in Sydney with uninterrupted views of the harbour.
Australian produce and influenced by the subtle flavours of the world. Head Chef, Ashraf Saleh, produces wonderfully creative flavours.
Out experience in catering for private functions is second to none. The restaurant holds up to 65 people seated or 100 people in a cocktail setting, with menus individually styled to suit your tastes and budget. A perfect place for weddings, birthdays, Christmas parties or launches.
Open for Lunch on Thursdays, Dinner Tuesday through to Saturday. Closed Sunday and Monday.
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User Reviews on Bayly's Restaurant
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Displaying 1 - 3 of 3 comments
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| Overall |
 
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Recommended |
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Food 9 |
Ambience 8 |
Service 7 |
Value 8 |
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Yesterday I went to Bayly's Restaurant at the Ensemble Theatre in Kirribilli. It's a beautiful waterfront restaurant with view of Careening Cove. The restaurant offers a diverse menu and serves a contemporary cuisine with some unusual mixes. I can recommend the Braised Duck with Coconut, Coriander, Tumeric, Palm Sugar and Chilli Sauce, served in a hot pot and with an accompaniment of rice. For dessert I had a Cointreau and Rosemary Creme Brulee, the best I've had in years!
The quality is matched by passion for creating innovative modern Australian cuisine, good service and an intimate atmosphere.
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HunterJ -
See my reviews 1 , 27 July 2008
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| Overall |
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Recommended |
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Food 9 |
Ambience 8 |
Service 7 |
Value 8 |
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Finally, I found a true local gem, a little gem with big ambitions. It has become my local flavour of the month. This neighbourhood restaurant is serving food of a considerable high standard. There's some real talent at work in the kitchen and attention to detail at a very competitive price makes this a spot that everyone should check out. The ambience is great, you'll feel like you've discovered a real treasure here.
I'm talking about Bayly's Restaurant which is located inside the Ensemble Theatre in Kirribilli. I went there for dinner last week and was amazed at the food and lots more. I started with Free Range Duck, wrapped in Tunisian Pastry with Blood Plum, Star Anise and Cinnamon Glaze. It was a joy to behold and even better to eat, the flavours were delicate but very distinguishable.
As main course I had the Wagyu Grain fed Eye fillet Corned Beef, served with baby Vegetables and a Mustard Cream Sauce, it tasted almost like the way my mother used to cook it many years ago. The meat was very nicely marbled and the combination with the mustard sauce was great! For dessert I had the Cointreau and Rosemary Creme Brulee. A combination of alcohol and herbs in a dessert I have never eaten before, it melted in my mouth. Yum!
The chef, Ashraf Saleh, creates a good balance in the dishes and makes sure you don't go home (or to a fine play afterwards) hungry. Because of the size and location (it is small and has an awesome waterview) Bayly's makes sure everyone feels like a special guest, almost as though you're eating at someones home instead of a restaurant.
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Kristine Dodds -
See my reviews 1, 25 July 2008
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1 of 1 people found the following review helpful
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| Overall |
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Average |
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Food 6 |
Ambience 6 |
Service 4 |
Value 6 |
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Dined here last night prior to seeing a play. The menu is short and of a fixed price arrangement either 2 or 3 courses.
To begin with I ordered a blue tongue beer and second time around was presented with a blue bottle of Cascade light, the table next to us ordered a gin and tonic and was presented with rum and tonic and when we ordered wine by the glass both glasses came at 2 different levels so I'm not sure who was manning the bar but ??
I ordered pork belly for entree which was very nice with not too much fat and the right level of crispiness and the main course was lamb shank which was extremely well flavored and proplery slow cooked, but as with all our courses the plates were cold. The rule is when serving hot food do it on hot plates. If you don't have heat lamps or plate warmers then GET SOME please as the cold plates quickly draw down the temperature of the food rapidly changing the intended flavor and aromas.
Strangely the wait staff used hand towels to bring the plates giving us (or them) the illusion that the plates were hot, even the terrine cover was removed at the table with a hand towel but the terrine was stone cold! Inside the terrine was my partners main course which was barramundi and mussels where the illusion of cooking in the terrine stopped and it was clear that the fish was previously cooked by frying with the mussels and vongole cooked separately and then brought together in a seafood broth which kind of made the main course a fried fish mussel/vongole soup in a cold terrine but with none of the cross flavor this type of dish intends.
This could be changed to a far simpler seafood dish that can be plated with far less liquid. At the recommendation of the wait staff we ordered a side of 'chips with sea salt', what arrived was commercial shoe string fries cooked in very stale commercial deep fry oil, can we suggest you change to American Cottonseed oil and you will notice a big improvement over unwanted oil retention, Cottonseed oil is more stable at constant high temperatures preventing the oil from 'reverting' causing those stale flavors and please dump the oil and clean your filters weekly!
Service was moderate with too many front of house staff milling around with little direction. We waited 40 minutes for the bill. The wait staff could do with some re-training in between uni lectures or, perhaps, one or two career staff might be the answer.
So desperately needed at this restaurant is a real espresso machine with someone who can use it, one look at the coffee and tea urns on the side board sent a shiver down my spine and reminded me of Coles cafeteria of the 1970's, you would think that patrons seeing a play would line up hand over fist for a good coffee in winter so the machine could be shared by the upstairs bar and the restaurant?.
Overall this is on of those mid range me too 'Modern Australian' type restaurants that promises little and delivers on that promise, it lacks the vibrance of a brassiere that it could be and clearly it isn't about being a fine dining establishment either so a makeover with a clear identity is needed here.
If Bayly's wasn't just a convenient place to eat before a play it might quickly go the way of so many others. Food flavors though receive a tick.
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Sydney Mike -
See my reviews 2, 29 June 2008
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Displaying 1 - 3 of 3 comments
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Bayly's Restaurant Details
Ensemble Theatre Level Downstairs, 78 McDougall Street Kirribilli NSW 2061
Phone (02) 9956 8250
Fax (02) 9954 4722
Enquiries
Mireille Vermulst
(02) 9956 8250
Email mireille@ensemble.com.au
 Website
 Menu
 Map
Cuisine
Modern Australian
Chef
Ashraf Saleh
Opening Hours
Tue to Sat 6pm - 10pm
Thu Noon - 3pm
Serves
Lunch
Dinner
Prices
2 course: Subscribers to the Ensemble Theatre - $46 Non Subscribers - $50
3 course: Subscribers - $52
Non Subscribers - $57
Seats 65
Special Features
Fine Dining
Water View
Specialties
Muscovy Duck Confit with coconut, coriander, tumeric, palm sugar, lemon grass and chilli sauce, served with fragrant rice
Payment Types
Amex Diners Mastercard Visa EFTPos
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