Bay 88

Open early throughout the week to serve famished Rushcutter’s Bay locals, Bay 88 conducts the business of breakfast in earnest, though thankfully not so seriously that one’s fragile morning mood is in danger of tipping over into grumpiness. Something as simple as toast is elevated to artisanal status: choose from The Bread & Butter Project’s sourdough, dark rye, or buttery croissants or a gluten-free loaf from Organic Republic, and lather it up with your choice of spreads. Too simple for your discerning Sydney palate? Go for Bay 88’s signature five-grain almond milk porridge, pancakes, or the big brekky – already favourites along Bayswater Road. Lunch time showcases this boutique restaurant’s gourmet sambo selection – Wagyu brisket slow-braised for five hours in Sydney Brewery dark ale on sourdough, grilled chicken with kale pesto on the house bread – and a mouthwatering dry-aged Angus beef burger with homemade BBQ sauce.

Tuesdays to Saturdays, from 6pm until 9pm, Bay 88 move into dinner service, with dishes featuring homemade gnocchi, Cumberland pork sausage, super healthy poached salmon, lamb shoulder with spiced rice and a snow pea, feta, and pomegranate salad. Matched with Bay 88’s supreme, considered wine selection (BYO is okay, too) and a micro-version but equally gourmet kids’ menu, this Bayswater Road dining institution is ideal for an evening spent with a gaggle of friends or the whole family. For the teetotallers out there, or for those who simply like to sip a good tisane, Bay 88 has called upon its friends at Sydney’s The Rabbit Hole to craft a range of bespoke organic teas ideal for all sorts of meditative moments: the Refresh-A-Mint, an ode to the Mint Julep, is an ideal digestif, while the Pu-erh is a strong and earthy black tea renowned as a curative for those days after a dig in the wine cellar or beer fridge. A welcome addition to the Rushcutter’s Bay restaurant scene, Bay 88 is more than ready to welcome you as its guest.