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The Bathers’ Pavilion Restaurant Review: Longtime restaurateur chef Serge Dansereau has been in this Middle Harbour location since 1999. Even before this he was a leader in shaping Sydney dining from the time when he was executive chef at the prestigious former Regent Hotel in the city. There he pioneered the sourcing of fresh local produce by chefs, and that same principle shapes his menu at The Bathers’ Pavilion. As the name implies, the gracious building is a former changing-pavilion just yards from the shoreline, and the dazzling view by day or night is a fine backdrop for dining. Warmer weather may see freshly shucked Sydney rock oysters, Western Australian marron or a silky sashimi of snapper, while winter brings heartier dishes: seared venison; duck magret with confit peach, pistachio cream witlof, crisp tongue and kimchi sauce; or other French-fusion dishes. There is a dégustation menu and a separate vegetarian menu, too. At one end of the building, the Bathers’ Pavilion Café is an ideal place for a casual breakfast, a glass of wine or even a light meal, and perfect for small functions.