Aussie restaurateurs Rupert Noffs and Matty Bennett opened their pan-Asian restaurant in New York before coming back home for a sea change. They originally opened The Lucky Bee in Woy Woy before swapping it for Hardys Bay.
Bennett’s experience at Longrain in Sydney means the menu is big on Thai flavours but there’s also a Vietnamese and Chinese influence. Think bao buns stuffed with twice-cooked pork hock, mapo tofu is cradled in crunchy iceberg lettuce cups a la san choy bow and fish of the day is given a spicy lift with salt and Sichuan pepper.
The food is inner-city Sydney, the waterfront setting with panoramic views is coastal chic.