Chef David Tinker of Batemans Bay's Sandbar Restaurant has been delighting summer visitors with his incredible culinary skills reiterating why he remains the only One Hat chef in the region being awarded a Chefs Hat rating via the prestigious annual Australian Good Food and Travel Guide’s Restaurant Awards. The restaurant, with its panoramic views over the Clyde River, remains an intimate restaurant with a stylish interior with an eye to detail and service that has delectable dishes served on Japanese hand-made crockery. David told the Beagle "Every plate offered at the restaurant respects the quality and potential of each product and ingredient, which are available from south coast farmers who put their heart and soul into producing beautiful supply. "Though we have a seasonal menu in mind that can and will change day to day or depending on the availability from growers."
Above: David offers his stunning dégustation menu at Sandbar, Batemans Bay, showcasing French technique with Japanese inspiration. David grew up in Batemans Bay and moved from the South Coast to Sydney where he started his culinary career under the guidance of master chef Serge Dansereau at the The Bathers Pavilion, one of Sydney's most recognised eating establishments, known for it's impeccable food and service . Having spent two years in the cafe section developing his skills David became Sous Chef to Serge Dansereau and remained with him for another year and a half before leaving for London. In London David was taken under the wing of French master chef Pierre Gagnaire at "Sketch", a two Michelin starred gastronomic restaurant in the heart of Mayfair. David became Pierre Gagnaire's Senior Sous Chef and stayed with him for four years. With a new family David has decided to come home to Batemans Bay and with that move the South Coast is now blessed with David's exceptional talents and his absolute passion for food.