
The Clareville has rolled out its summer tasting menu and opened orders for its 2025 Christmas Hamper, giving Northern Beaches diners two ways to experience the restaurant’s seasonal cooking over the warmer months.
The new summer tasting menu is priced at $99, with an optional $75 wine pairing. It reflects chef-owner Cooper Dickson’s continued focus on seafood, seasonal produce and foraged local ingredients, shaped by the relaxed dining rhythms of Pittwater.
The Clareville Chef-owner Cooper Dickson said the new summer tasting and à la carte menus were designed to feel light on its feet but still generous and celebratory, capturing the mood of Pittwater in the warm summer months.
The menu
The menu includes roasted scallop with miso butter, corn and furikake, curry devilled egg with Nduja crumb, white anchovies and chives, ocean trout confit with smoked cream cheese, cucumber and apple, crispy spring vegetables with wild three-corner leek, salsa verde and buttermilk ricotta, beef fillet with caramelised garlic, charred baby leek, bisket kromesky, potatoes and hot mustard, a “half time orange” refresher and chocolate mousse with liquorice ice cream, raspberry and elderflower.
Alongside the tasting menu, The Clareville continues to offer its seasonally changing à la carte ‘eat’ menu. Current dishes include seared tuna, kombu cream, crispy buckwheat, kumquat & sumo mandarin dressing, tiger prawn agnolotti, cauliflower, XO sauce, radish, macadamia Potato gnocchi, pumpkin, goat curd, local honey, hazelnuts, saltbush, nashi, brown butter and a 350g Wagyu scotch fillet (MBS7+), hand cut chips, café de paris butter, local leaves.
“Summer here is all about salt on your skin, sand underfoot and food that feels connected to the water just metres away, so the menu leans into fresh seafood, bright acidity and a few playful moments along the way,” Chef Dickson said.
Christmas hamper
For Christmas, the restaurant is offering a $600 Christmas Hamper designed to serve four to six people and available for collection on December 24.
“For those celebrating at home, we believe Christmas should be about relaxing around the table with family and friends, rather than being stuck in the kitchen, so our hamper lets people relax while still serving something that feels really special and thoughtfully put together,” he said.
The hamper features Sydney rock oysters with mignonette dressing, tiger prawns with Marie Rose sauce, tuna carpaccio with crème fraîche, wild fennel and citrus and chilled king crab with salsa verde. A charcuterie platter of Christmas ham, foie gras, smoked trout rillette, house-made pork and pistachio terrine complements pickled vegetables and crusty bread, truffled potato salad, a leaf salad with stone fruit and fig vinaigrette and Cooper’s boozy Christmas cake to finish.
The wine list has been shaped to complement both the seafood-led summer menu and the festive spread, with a concise selection of Australian and European producers chosen for freshness, texture and food-friendliness.
Highlights include NV Thalia from Tasmania’s Derwent Valley and NV Arnaud Lambert Crémant de Loire from France’s Loire Valley on the sparkling front, as well as ‘24 Usher Tinkler “Paperwasp” Chardonnay from the Hunter Valley, ‘23 Ten Minutes by Tractor Estate Chardonnay from the Mornington Peninsula and ‘23 Pascal Reverdy “Terre de Maimbray” Sancerre from the Loire.
The Clareville is open for dinner Wednesday to Saturday and lunch Friday to Sunday. Guests can dine in under the frangipani trees or take the experience home for Christmas Day.
Source: Sarah Shields PR
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