It is back to the future for experienced chef Cooper Dickson, who has taken over The Clareville on Sydney's Pittwater.
The Clareville has opened on the site of the former long-standing neighbourhood favourite, the Clareville Kiosk.
It marks an exciting new chapter for the iconic restaurant under the ownership of Avalon-born Dickson, who has resettled in the region after almost 20 years working as executive chef for Baillie Lodges’ award-winning properties Capella Lodge on Lord Howe Island, Southern Ocean Lodge on Kangaroo Island, and a stint in the outback at Longitude 131.
Diners at The Clareville can look forward to a contemporary, frequently-changing menu with a focus on fresh seafood, seasonal greens, and foraged ingredients.
Think Sydney Rock oysters with apple and jalapeno; mussels escabeche, pea beignets, duck liver parfait and baby leek dumplings. Pan-fried snapper, hand-rolled pasta, dry-aged duck and grain-fed sirloin headline the mains.
Remembered by locals as Clareville’s post office and general store in the 1960s, the charming weatherboard cottage features high ceilings and sash windows that welcome the afternoon breezes.
Dickson's own artworks line the walls, a tribute to his love of the ocean and its residents, with his self-taught practice of ‘Gyotaku’ - roughly translated from Japanese as ‘fish rubbing’ - creating renditions of a squid, flathead and giant snapper.
The Clareville’s pared-back interior also features two ‘totemic pole’ sculptures made by the chef's late father, renowned ceramist Lex Dickson who passed away in 2008 and had a family home at Clareville.
Dickson said his vision for The Clareville was to keep the restaurant’s vibe as offering genuine, warm hospitality that serves a menu of constantly changing, heart-felt food.
“We hope to see diners from near and far treating The Clareville as their neighbourhood restaurant,” he said.
The Clareville is open for dinner Wednesday to Saturday and lunch Friday to Sunday. See www.theclareville.com.au.
No comments:
Post a Comment