About Ripples at Chowder Bay
The latest venture from renowned restaurateur Bill Drakopolous serves Italian-style meals with a side dish of history.The name Chowder Bay conjures images of succulent seafood. As well it should considering it was christened for the American whalers who used to make “fish chowder” from the abundance of oysters and pipis that populated the area. Just like the bay from which it takes its name, Ripples at Chowder Bay is awash with history, housed in a building once reserved for secret military operations to defend Sydney Harbour. The latest venture by renowned restaurateur Bill Drakopolous (Aqua, Ripples at Milson’s Point), it’s all about quality and affordability with all mains priced under the $30 mark – more than reasonable when you consider the restaurant’s peaceful waterside setting and views of Sydney Harbour from the shady timber decking.Under the direction of acclaimed chef, Jeff Turnbull, the kitchen serves up a creative and interesting menu of modern Australian dishes with an Italian twist and a weighty seafood component. For lunch or dinner, start with an entree of pan-fried yamba prawns with olives, feta, garlic and chilli, followed by roast duck with red cabbage and chestnut, and finish with chewy meringue accompanied by stewed rhubarb and mascarpone. The wine list is extensive with more than 100 bottles to choose from (15 by the glass) or you can BYO for $6 per bottle. Found along the path of the Taronga to Balmoral Harbour foreshore walk, Ripples at Chowder Bay has turned this otherwise quiet area into a destination where your meal comes with a history lesson.Shelley Hepworth - Best RestaurantsAugust 2007
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