Fresh seafood by the water is great. But how about right on top of it? This Woy Woy institution will let you do so in a number of ways – fish and chips from the kiosk, fresh market seafood to go, or (our pick) head out the back to the restaurant, which got a huge reno in early 2018. The light-filled dining room juts out onto the calm waters of Empire Bay, and has floor-to-ceiling windows so you can see pelicans zoom in and out, boats putt by and mangroves peacefully blowing the the coastal breeze. Inside, the dappled water reflects back onto the roof, from which a three-metre long woven fishing net hangs.
Once you’re seated at one of the navy and blonde wooden wicker chairs, it’s time to taste all of that ocean. The creaminess of freshly shucked Sydney rock oysters is cut through with citrus vinaigrette. A rich coconut milk snapper ceviche comes served in a coconut shell, and barbecued prawns arrive riding a crisp taco shell with a chopped salad and chipotle mayo. You’ll also find mud crabs doused in a Singapore-style sauce, golden fried fish and chips, baskets of bright orange prawns and whole szechuan, salt and pepper snapper.
This the sort of place you want to book in for a long lunch with a big group so you can taste a bit of everything by ordering loads of small plates and mains, or opting for a shared seafood platter. The views will draw you in, but the fresh seafood, wine list and relaxed atmosphere will keep you coming back.