Growing popularity: Head chef Brad Allen at Gymea's Vintage Point. Picture: Jane Dyson
WHEN writing about Gymea's increasingly popular Vintage Point restaurant and wine bar, it's worth mentioning that Vintage Point's vintage wines are very special — along with the dishes served at breakfast, brunch and dinner.
The venue was once a Uniting Church, and in its reformed state up to 60 diners can enjoy the food and wine and outstanding décor.
Still new to Gymea — it opened for business in January this year — its popularity continues to grow.
Starting at breakfast, the restaurant offers traditional morning fare which includes traditional eggs Benedict, buttermilk pancakes and grilled waffles.
The brunch menu has barbecue prawn skewers with rocket salad, pear, parmesan and balsamic, a 250 gram Angus rump steak served with kipfler potatoes, spinach and merlot jus, and a risotto dish which changes daily.
The Vintage Point dinner menu begins with entrees of oysters served with tomato and a sauce topped with breadcrumbs and cheese.
Main courses include crispy skin roasted chicken breast and pork fillet wrapped in sage and prosciutto.
For dessert, the choices cover coconut panna cotta and chocolate fondant.
Vintage Point is open for breakfast, brunch and dinner Wednesdays to Saturdays and for breakfast and brunch on Sundays.
It is located at 94 Gymea Bay Road, Gymea. For a look at the menu go to info@vintagepoint.com.au.
Bookings: Phone 9526 8128.