Sails on Lavender Bay does laidback luxury perfectly, with a spot that boasts one of the best harbour views in Sydney. Here’s why you should book that table.
When an Instagram post for Sails at Lavender Bay appeared on my mum’s phone, she insisted we book a table. As a visitor to Sydney, she was immediately seduced by the inviting images of the restaurant’s stunning harbour views. I also thought it looked charming; however, I usually approach these harbourside spots with a bit of caution, suspecting a tourist trap. Thankfully for both of us, Sails proved me spectacularly wrong.
The modern Australian restaurant has a prime waterfront location at McMahons Point, right next to the ferry terminal on Lavender Bay’s foreshore. Not only does this make it one of the most accessible restaurants on the North Shore when travelling from the city (it’s only 8 minutes from Circular Quay), but it also adds to the restaurant’s attraction to tourists. You can catch a ferry there and make it a real Sydney experience!
The restaurant was renovated fairly recently in February 2024, after changing hands from ARIA chef Greg Anderson to Bill Drakopoulos of the Sydney Restaurant Group (who runs plenty of harbourside institutions, including Ripples, The Fenwick and Aqua). Head Chef Saro Derderyan now runs the show, serving up a food menu that focuses on local and seasonal produce to create modern Australian dishes with a Mediterranean feel.
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I can’t get over that view…
Before we get into the food, I have to give one more shoutout to that view and the stunning interior of the restaurant. Behind us is Luna Park, where we can see the iconic Wild Mouse rollercoaster and Mr Moon’s giant face. We could even spot climbers midway through their Harbour Bridge ascent (a daring feat given the windy, wet conditions outside).
The iconic yellow and green ferries also float past the restaurant, adding another very Sydney aspect to the dining backdrop.
Decked out in soft pastels and gingham with rustic wooden tables, the interior strikes the perfect balance: elegant yet unpretentious, reminiscent of a cosy, stylish spot on the French Riviera. Judging from the past pictures of the restaurant, before it changed hands, it’s had quite the glow-up from the days of stark white tablecloths and unfortunate teal seats.
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The menu
The rules around the menu at Sails are a bit strange. You can opt for the two-course menu for $95 per person (pp), the three-course menu at $109 pp. With the two-course menu, you can choose a starter and a main, with the option to add sides for an additional cost. The three-course menu is the same, except it includes dessert (you can’t choose to have two mains or two starters). There’s also a five-course Chef’s Choice tasting menu at $155 pp, or a six-course Sails Signature tasting menu at $185 pp.
Although it was a bit confusing, and an à la Carte menu would’ve suited us just fine, we were happy enough with the two-course menu and a few sides. We were also served warm, crusty sourdough bread with a creamy truffle butter to start, so there was no danger of anyone leaving hungry.
The starters were the standout dishes of the menu. The barbequed king prawns are served with a tamarind beurre blanc and green garlic emulsion, sprinkled with crunchy cashews. The result is buttery, succulent goodness with a surprising smoky flavour.
The charred Fremantle octopus, served on a bed of carrot purée and chickpeas, finished off with a miso glaze and drizzled with chive oil, was sensational, and, dare I say, the star of the show. The Yellowfin tuna crudo was also delicious and very fresh, sat on zingy gazpacho that was mopped up by the leftover sourdough. If there was an à la carte menu available, I think I’d just order these three dishes.
For my main course, I opted for the roasted black cod with rainbow chard, tomato fondue and turnips. Although it was delicious, it wasn’t anything incredibly special, particularly since my taste buds had just been blessed by the starters. That being said, it was cooked to perfection, and the tomato fondue complemented the fish nicely.
My mum ordered the steak, an MBS 5+ Black Market Bavette, served with cauliflower purée, wild garlic, tarragon and mustard. If you opt for the steak, make sure you order the fries with rosemary salt and smoked paprika mayo for the perfect pairing. We also got the Borrowdale Pork Cutlet, with parsnip purée, hazelnut and currant salsa. The tender meat was heightened by the fragrant sweetness of the currant (though, once again, we were still hung up on the deliciousness of the starters.
Another good side to order is the sautéed seasonal greens, which are served with a toasted almond mousse. As the mains don’t come with many veggies (or none at all in some cases), this is a good pairing with the meat or fish dishes.
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My one complaint? The music
The food was delicious, and the views were stunning. But my one complaint was the frankly random choice of music playing, which didn’t match the ambience of the restaurant at all.
When you’re eating in a fancy establishment, you don’t expect to hear Boney M.’s Ra Ra Rasputin blaring from the speakers, followed by Daddy Cool. Although we were giggling at the random tracks, if you’re celebrating a special occasion and spending big at Sails, you don’t want to listen to a playlist that sounds like it gets played at a Year Six disco.
Final thoughts
In my opinion, this is THE restaurant to bring guests or visitors to Sydney. You’ll eat delicious Aussie dishes, see all the sights of the Harbour City, and even ride the ferry over like a true Sydneysider.
Yes, the menu is slightly annoying in its rigid format, as is the questionable music blaring out of the speakers, but it’s definitely not a harbourside tourist trap. If you want to dine at a restaurant with a stunning view, but are put off by the hustle and bustle of Circular Quay, head to quiet McMahon’s Point and book a table at Sails instead.
Sails On Lavender Bay
Where: 2 Henry Lawson Ave, McMahons Point NSW 2060.
Opening times: Open Monday- Friday 12-2:30pm, 6-9pm, Saturday and Sunday 12-3pm, 6-9pm.
For more details or to book your table, click here.
