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Lenclume residency at bathers pavillion

Three Michelin-Starred L’Enclume Takes Residency at Bathers’ Pavilion


Get your diaries at the ready because bookings are now open for the intimate, can’t-miss dining experience of the year, as L’Enclume is popping up at Bathers’ Pavilion. The residency will run for five weeks from Wednesday 19th July until Sunday 20th August and will be open for lunch Tuesday-Sunday and dinner Tuesday-Saturday, offering the perfect way to bide by the winter months. Bookings are open right now, so get in quick.

Related: What else is happening in Sydney? Check out all our latest news, reviews, and more right here.

Simon rogan cooking

Renowned British chef, restaurateur and farm-to-table pioneer, Simon Rogan, will be showcasing his skills | Image: Supplied

L’Enclume Residency at Bathers’ Pavilion

When: Wednesday 19th July until Sunday 20th August, Lunch and Dinner Tuesday-Sunday.
Where: Bathers’ Pavilion, 4 The Esplanade, Mosman NSW 2088
Price range: from $420 per person
Bookings: www.batherspavilion.com.au

A long way from the cobbled streets of Cartmel, internationally renowned British chef, restaurateur and farm-to-table pioneer, Simon Rogan, will be showcasing his skills at one of Sydney’s most tranquil, stunning beaches – Balmoral Beach.

Against a backdrop of Australia’s pristine shores, indulge in an 8-course menu with snacks and petit fours, along with an extensive wine list. You can expect a menu that reflects the L’Enclume ethos that champions seasonal and produce-led cooking using local Australian and seasonal produce.

Subtle Australian influence reigns supreme, with the ‘Berkswell pudding caramelised in birch sap, Stout vinegar, aged Berkswell’, and ‘Seaweed custard, beef broth and bone marrow with Sydney rock oysters, our blend of caviar’. If this isn’t enough to have you looking for the first date you can fit in a booking, L’Enclume’s signature dessert, the ‘Anvil’ will also be on the menu, made with ‘caramel mousse with our miso, winter apple or pear and spruce’.

Rogan and his team are also exploring produce such as Thredbo river trout, Fraser Island mud crab, freshwater marron and Murray Cod.

Simon rogan

Simon Rogan | Image: Supplied

“I’ve always had the ambition to do something in Australia and this will be the first time we embark on emulating the L’Enclume dining experience anywhere else in the world. We have been planning out the finer details and intricacies of this residency since 2019 and we are beyond excited to see it finally come to life and to give Australian diners the best possible experience. I’m very much looking forward to dips in the ocean before cooking for our guests at every service,” said Simon Rogan.

“Our cooking philosophy is first and foremost to respect the natural and immediate environment and we have been so inspired by the conversations we have had so far with local producers and farmers who share our sustainability and regenerative farming ethos. The next few months will be a fantastic journey as we set out to learn as much as possible, finesse the menu and respond to all those who have reached out.”

Anvil sauce 20th anniversary

Anvil Sauce | Image: Nikki To

Simon and his team are also planning on inviting some young hospitality and chef talent to enjoy the dining experience and take part in a couple of informal workshops as part of ‘The Academy By Simon Rogan’.

“There is a chef shortage around the world. We see it as part of our responsibility to do everything we can to encourage young people to get involved. Sustainable hospitality is not just about nature and our use of its resources, it’s also about people and how we can foster a supportive culture and environment,” said Sam Ward, Managing Director of Simon Rogan restaurants worldwide.

In terms of pricing, the tasting menu will include 8 courses plus snacks and petit fours for $420 per person. Tailored wine pairings will be available on the night at $190, $290, and $750 per person, as well as a special non-alcoholic pairing for $70 per person.

Check it out

Berkswell pudding

Berkswell Pudding | Image: Nikki To

Seaweed custard

Seaweed Custard | Image: Nikki To

Inside bathers pavillion

| Image: Supplied

Executive chef oli marlow

Executive Chef – Oli Marlow | Image: Supplied

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