Northern Beaches newest addition, The Park House, has finally opened its doors.
The all-new multipurpose dining and social space has been dramatically re-imagined to match the Northern Beaches chic evolution. This venue is expected to quickly become a loved and lived in landmark, just like all the best houses are.
Chefs run amok in big open kitchens, encouraged to experiment and flex their culinary muscles, with guests free to roam, choosing between a restaurant sit-down, cocktail lounge catch-up, or courtyard mingle. The menu, inspired by Southern Californian cuisine, twists Mexican, Mediterranean and Middle Eastern delicacies with locally sourced Australian produce to create unique dishes leaving you begging for more.
On our recent visit, it was clear the food was made fresh with love – big, bold, and brazen. The sharing-style menu has been expertly crafted to satisfy any and all cravings. Offerings include T-Bone steak, wood roasted chicken, whole wood roasted snapper, split king prawns, and even a whole suckling pig carved at the table. We opted to start with the ash roasted pumpkin, feta, almonds, and salsa verde. A beautiful mix of ingredients that was just heavenly in the mouth.
We also dove into one of the ‘leafy & light’ salad options before the mains. The Park House version of the Italian caprese salad with local burrata, baby tomatoes, olives, basil, pickled onion, and olive oil, was absolutely delicious. With other options including superfood chopped fattoush salad, local greens, crunchy root veg slaw, and mixed cress & leaves, all are the perfect accompaniment to the meatier dishes on the menu.
The twice cooked wood roasted fremantle octopus was next to hit the table. With mole verde, yoghurt, and red cabbage, it was quite thick and chewy giving our mouths a real workout. To contrast this, out came the tiradito of hiramasa kingfish. Thinly sliced, making it very light and easy on the mouth, and marinated with chilli, lime, and frozen avocado guacamole, it was just delectable and went well alongside the octopus.
We finished with the crisp squid with harissa spiced salt and lime aioli. The squid was flash-fried keeping it both flavourful and tender. So perfectly crisp and spicy, it was the ultimate end to our thoroughly enjoyable visit. With its feel-right-at-home vibe including a retractable roof, tasty treats, and amazing cocktails, The Park House ensure you’re in for a good time – rain, hail or shine.
The Park House
2 Park Street, Mona Vale
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