GIFT VOUCHERS

A gift voucher from The Bathers’ Pavilion is an ideal gift for family, friends, a work colleague or that someone special.  The gift voucher can be collected in person, mailed to you or direct to the recipient.

Please note that you do not obtain a reservation with the gift voucher.  We provide the recipient with a voucher that they will need to present.  Please treat the Gift Voucher as money, it cannot be replaced if lost. Gift Vouchers must be redeemed for the full amount.  For assistance please contact the Bathers’ Office on +61 2 9969 5050

DOWNLOAD GIFT VOUCHER ORDER FORM

KIOSK

The Kiosk is open 7 days a week and stocks everything you’ll need for a great day at the beach including takeaway coffee, sunscreen, towels, gelato and daily newspapers.

Bathers---Cafe-cookbook-cover

THE BATHERS’ PAVILION COOKBOOK

‘The Bathers’ Pavilion Café Cookbook’ offers over seventy fabulous recipes from master chef Serge Dansereau. Based on this lovely Cafe’s modern Mediterranean menu, the recipes take you on a gastronomic stroll through the day.

‘The Bathers’ Pavilion Café Cookbook’ is a visual delight. The stunning colour photographs from internationally respected Petrina Tinslay capture the relaxed beachside ambience, as well as the superb food, of one of the finest Café’s in Australia.

Copies available at The Bathers’ Pavilion for $40.

Bathers Pavilion Serge for the love of food

SERGE – FOR THE LOVE OF GOOD FOOD

From his humble beginnings in French Canada, to his present day ownership of The Bathers’ Pavilion, Serge: For the Love of Good Food charts Serge Dansereau’s gastronomic journey.   From his early life, where his father’s garden helped to feed a family of five children, Serge Dansereau’s life has been shaped by food. He picked beans at 12, served his apprenticeship in the kitchens of Canada, and came to Australia as chef of Sydney’s first five-star restaurant, Kable’s. Serge’s passion for fresh produce has helped encourage many specialist food producers in Australia.   This remarkable story is also a history of the way our food culture has evolved, and contains many fascinating behind the scenes insights into the Australian food scene.

Signed copies available at The Bathers’ Pavilion for $20.

Bathers Pavilion Menus and Recipes

MENUS AND RECIPES

Regarded as the founder of the fresh food movement in Australia, Serge Dansereau has been at the top of his field for over 30yrs.  How he presents a stunning new book that is generous, approachable, skilful and personal.  This book combines personal stories, recipes & lifestyle menus including a charming beach picnic, a chic dinner for family & friends and an elegant menu for a small function.  It also features a dreamy wedding chapter and magnificent photography throughout that truly captures the special Bathers’ ambiance.  More than 180 fully illustrated recipes, the book is a feast for the eyes.  Each dish, menu, table setting, antique serving plate – in every detail is stamped with Serge Dansereau’s unique style and the incomparable Bathers’ aesthetic.

Please note this is not available at the Bathers’ Pavilion for sale.

French Kitchen Cookbook

FRENCH KITCHEN

Serge Dansereau’s life has been shaped by food. From his humble beginnings in French Canada, to his present-day ownership of the Bathers’ Pavilion, Serge Dansereau’s life has been a gastronomic journey and a modern-day culinary fairy tale. But despite all his restaurateur fame, home cooking has always been Serge’s passion.  In French Kitchen, Serge combines his love of French technique, quality Australian produce and home cooking. In this beautifully photographed and designed book, you will find 230 classic French recipes for the home kitchen, all carefully developed to make French food accessible to the everyday Australian cook — professional chef training not required!   These delicious recipes bring us the style and flavours of everyday French cooking, offering the chef know-how that helps turn a good dish into a great one and sees Serge share with us the food he cooks at home for his family and friends.

Signed copies available at The Bathers’ Pavilion for $50.

Summer Food Cookbook

SUMMER FOOD

Summer is Australia’s favourite season, and in this collection of more than 100 delicious recipes, Bathers’ Pavilion chef Serge Dansereau ensures your summer cooking will be a breeze.  Beautifully photographed and designed, Summer Food contains a range of contemporary recipes that celebrate Australian summer produce at its peak.  These easy recipes are packed full of the chef know-how that turns a good dish into a great one, and are guaranteed to make your long brunches, lazy lunches, picnics, barbeques and afternoon teas effortless and your summer parties and entertaining stylish.

From prawn and prosciutto skewers for the barbie to strawberry and ricotta panettone for breakfast, rainbow trout salad for lunch to blackberry fool for dessert, beetroot-cured beef canapés for a party to cherry cake for afternoon tea, Summer Food evokes the relaxed romance of an Australian summer in its colours and flavours.  And because Christmas falls in our summer season, Serge has devised some wonderful Christmas menus and included all the Christmas baking classics – from fruit mince tarts to chilled eggnog.  Christmas puddings to the delightful gingerbread house, to ensure your seasonal entertaining is stress-free and successful.

Please note this is not available at the Bathers’ Pavilion for sale.

Seasonal Food Cookbook

SEASONAL KITCHEN

Classic Recipes from Australia’s Bathers’ Pavilion gives you 220 new recipes that celebrate Australian produce yet the recipes have a wider geographical scope; they are grounded in classic cooking techniques but they are also influenced by China and India, Europe and Southeast Asia, the Middle East and Africa.  In this eclectic collection of recipes, Serge Dansereau continues to use his chef know-how to demonstrate how to turn modern-day classics from good dishes to great ones.  Capitalising on his reputation as the ‘father of the fresh food movement’, Serge moves through the year, listing in-season produce and offering recipes that will show them at their best.

In Autumn, there is cauliflower, leek and cider soup, chicken piccata with lemon and parsley and lavender pannacotta with pistachio biscuits.  In Winter, eat Serge’s pork belly with ginger and shallots, with a raisin and treacle tart.  Spring heralds artichokes with parmesan, thyme and anchovy sauce and a lamb loin with an olive crust and Summer, ocean trout marinated in spiced yoghurt with coriander, roast turkey, with macadamia nut and tarragon stuffing topped off with a summer pudding and berry ice cream.  Seasonal Kitchen: Classic Recipes from Australia’s Bathers’ Pavilion is a celebration of Australian seasons, produce and good food with beautifully shot photographs by William Meppem (who also shot Menus & Recipes, French Kitchen and Summer Food), with each part visually reflecting the relevant season.

Signed copies available at The Bathers’ Pavilion for $50.