Hotel review: Bannisters, Mollymook

We check back into this iconic Australiana beach hotel to see what’s changed and how Rick Stein’s legacy prevails.

First Impression:

It’s a classic Australian scene, with gum trees and houses on big blocks and unmarked roads, all hedging the ocean. The hotel itself is modernist and sleek white. Check in seems to be the one room without a view of the water – all the other rooms here, the bar and the restaurant, offer stellar sea views.

The drive down to Bannisters necessitates a stop at Hyams Beach – home to the world’s whitest beach. It takes approximately three and a half hours to drive to Mollymook from Sydney, with ideal stop-off spots such as Berry, Jervis Bay and Kiama en route. It’s also driving distance from Canberra.

Rooms:

The view is the drawcard, and pulling back the curtain is the first order of the day. There, the reveal delivers a deck, sun loungers and a large hot tub, some bush scrub vista as well as the sea. The hot tub rooms are on the lower level, so upper has a higher view, but the hot tub is a welcome addition in winter. The bathroom also comes with a floor to roof window next to the shower, creating openness, but it is opaque so more a silhouette to offer privacy for those who want it. There’s a rain shower and power head for those who like to alternate.

Terrace Suite Tasman

Service:

The style here is beach casual, low-key and unpretentious. It’s Australian service, no handholding, welcoming guests with all the details on check-in and any extra needs or requests met readily. Rick Stein’s cookbooks decorate the reception area, and it’s a good introduction to the meal to come.

Food:

The restaurant is a destination in its own right, being Rick Stein’s only Australian property. The synergy here is obvious: Mollymook and surrounds has some incredible seafood. And yet, the non-seafood dishes are as good as the crustacean laden options. The pork belly and duck were controversial choices, but they delivered as well as the king prawns and oyster choices. The oysters were meaty and locally sourced, with the farms listed in the menu. The classic go to’s here are the fish curry and the seafood pie but know that the prawn starter in a curry sauce is must-try.

Facilities:

There is a spa on site, and the bar and pool, albeit small, is a beautiful setting by which to have a cocktail. There are also cabana rooms with groups, for casual dining in the evening.

Overall:

Bannisters is the ultimate weekend escape. It’s been popular ever since it launched, and we are pleased to report it has retained it’s classic seaside appeal. The food offering onsite at Rick Stein’s restaurant elevates it above your usual luxury hotel standard.

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