Cockle Bay Wharf has been serving up excellent food and drinks on Darling Harbour for more than 25 years. From new cuisine to classic dishes, we’re exploring the unique dishes on offer at Cockle Bay Wharf.
Ready for the meat sweats? We’ve got you covered when it comes to meals of substance. Think hearty steaks and big birds.
I’M ANGUS STEAKHOUSE recommends their Pinnacle Tomahawk. It’s just over a kilo of pasture fed free-range beef. Raised in southern NSW, it has marble score of 2+, which means it’s guaranteed to be tender and juicy with a gentle but distinctive flavour. This extravagant cut is recommended to share and comes with your choice of two complimentary sides.
Love a big feed but trying to avoid red meat? HUNTER AND BARREL have added the Big Bird to the Hunter’s Choice menu. It's a 2.2kg butterflied chicken served with thick cut chips, chopped green salad and pita bread. Order up some char-grilled pumpkin with chilli, coriander and Greek yoghurt and a side of pickled red cabbage with sultanas and you’ll slide into the perfect evening.
Got a sweet soul? Join CAFÉ DEL MAR on a journey to the moon. Their Golden Moon dessert, designed to share, is a hand-painted moon of housemade white chocolate, frozen with liquid nitrogen at your table. Break open it’s beautiful shell to reveal mascarpone cream, raspberry jelly, chocolate crumb and coffee sauce. Get ready for those tastebud tingles.
Maybe massive meals and sweet treats don’t do it for you? You’re looking for a classic dish executed perfectly.
Head over to ADRIA BAR RESTAURANT if breakfast is your jam. They serve smashed avo on homemade Ciabatta with slaw of watercress, sliced fennel, heirloom cherry tomato and Meredith goat cheese and an optional poached egg. The smooth avo works perfectly with the tangy goat’s cheese. Add the poached egg for another layer of rich flavour.
If you’re hanging out at Darling Harbour then maybe seafood is more your style and we’ve got the perfect place for that too. NICK’S SEAFOOD RESTAURANT is a Sydney staple, which serves a unique trio of Hervey Bay Scallops.
The first selection is a play on flavour. The sweet buttery taste of the scallop riffs on the accompanying cucumber, lime, horseradish and dill.
The second pairing plays with texture. Silky scallops and garlic butter meet crunchy walnuts and croutons. It’s a tasty, textural date made in heaven.
Finally, a seafood serenade plays with mussels, carrot, celery and tomato butter meeting the delightful scallop.
The taste and texture combinations are so masterfully put together that you could order them time and time again (and we do!).
Waterside drinks are a staple of many Sydneysiders leisure time. With stunning views of Darling Harbour, you’d be hard pushed to find a bad cocktail spot at Cockle Bay Wharf.
Classic and fusion cocktails are easy finds at BLACKBIRD CAFÉ. Try the smoking skull cocktails if you’re looking for a unique drinking experience. They’re a surprising delight and perfect to share with friends.
The top inhouse recommendations are The Zombie or Deadly Candy Apple. The Zombie consists of Amaretto, Triple Sec, Gold Rum, Malibu, pineapple juice and grenadine then carbonated with dry ice. This sweet and sour skull will give you plenty to talk about with friends.
Three Oaks cider and Butterscotch Schnapps is carbonated with dry ice to get the Deadly Candy Apple. This rich and sparkly cocktail, full of sweet apple pie flavours will be a perfect winter drink.
If you prefer your cocktails in traditional glassware, try the Café del Martini. It’s a tropical twist on an old classic. Shake up vodka, Malibu, secret house pineapple-reduction, lime juice and fresh basil then pour into a Martini Glass and sit back and watch the sun go down. Find it on the rooftop at Café del Mar.