THE double ‘C’ in the name is correct – think Captain Cook’s galley. And then think about heading to this brasserie in Bateman’s Bay to be let in on a well-kept secret.
Not only will the weather be several degrees more comfortable than wintry Canberra, but the water view from Ccook’s Galley Brasserie is delightful and the food delicious and presented with flair and imagination.
This stylish brasserie is housed in the Bay Waters Resort, but it runs as a separate business. It’s owned by Andrew Johns, who’s hot in hospitality around the area.
The menu has a message from Johns, which rings true once you’ve visited the brasserie: “Our chefs have all chosen to live on the South Coast where they can create cuisine from the freshest seafood as well as meat and poultry – with flair.”
And that’s where head chef Brendan Maher comes in. Originally from the Blue Mountains, Brendan has created a menu that includes fresh Clyde River oysters, fresh seafood and fresh meat from “the farm”.
I wasn’t sure I’d get past the oyster section which features six styles, including freshly shucked, Dijon and blue vein Mornay, spicy Kilpatrick, garlic butter and citrus and an Asian style.
Indeed, this style influences many of the brasserie’s dishes, which are each carefully prepared for maximum visual appeal. That includes the fresh, whole, baked fish of the day, which was snapper.
But before I get on to describing the snapper, I’ll start with the salt and pepper prawn and calamari dish we shared.
The presentation was top notch. In the middle of the dish was a short cylinder of fresh watermelon with tall, thin deep-fried noodles placed within, Ikebana style. The prawns and calamari were too tasty for words.
Now back to the whole snapper: Instead of the traditional approach of laying the fish flat on the plate, it was set upright on its underbelly as though it was about to swim away. The snapper was stunning, with a light Asian marinade and one of the freshest salads going.
I was stuck on ordering the James Boags Beer Battered fresh fish and “chippies”. The strips of ling and chips came in an oversized prawn cracker in the shape of a clam shell. Fun, interesting, innovative, I thought. And my salad was equally fresh with a light dressing that married well with the fish.
Other seafood dishes include local mussels, lobster from the tank, salmon and tempura chilli prawns. You can also indulge in a seafood tower (must be for two), which is around $60. Or if you prefer meat there’s, New Orleans aged scotch fillet, Italian-style lamb (wrapped in prosciutto with traditional tomato relish) a huge t-bone or Indian butter chicken for those wanting a bit of spice.
The new menu is about two weeks old and Ccooks Galley Brasserie is enhancing its wine list. And the service was attentive and friendly.

Ccooks Galley Brasserie is at the corner of Princes and King’s Highways. Open for breakfast and dinner seven days.