The Nick's crew has built a small empire out of serving the freshest seafood without fuss and with the minimum of adornment. Shunning Asian fusion, molecular gastronomy and other food fads, Nick's has mostly stuck to a simple display of the fruits of Sydney waters. Try fresh grilled fish, naked but for a slice of lemon, a surf and turf plate featuring a succulent prawn lounging suggestively atop a grilled steak, or tackle the seafood platter - a daunting tower of both fresh and fried produce. Elevated slightly, Nick's offers an expensive view out over scurrying tourists on the promenade and posh cruisers shunting about Cockle Bay Marina. For a truly decadent experience, get your hands on one of the launches, slide into a berth and have a groaning platter or two brought out to you.
Shelley Tustin
Open
m
t
w
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f
s
s
Breakfast
Lunch
O
O
O
O
O
O
O
Dinner
O
O
O
O
O
O
O
Late
O
O
Mon-Sat noon-3pm Mon-Thu 6pm-10pm Fri-Sat 6pm-11pm Sun noon-10pm
Modern Australian and Seafood
Entree: $14.50-$24
Mains: $29-$80
Dessert: $14-$18
Payment accepted: MasterCard, Visa, Diners Club, American Express, JCB and EFTPOS
Licensed. Wine is available by the glass.
Vegetarian options available
Children's menu
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 400
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
burty1109
|
18 July 2011, 10.25am
Over priced and slow terrible service
Our 4th Visit to Nicks and we were expecting to have a great night out. 20 minutes to get a drink, not clearing entree plates before bringing the mains. Having to complain before someone came for our next round of drinks. $160 for the seafood platter, 1 lobster, 2 cooked prawns and the rest fried. The average main is $40-$50 and the quality is average. Nick's if you want to charge these incredible prices for your food, employ extra staff and make the dining experience pleasurable.
Food:
Visit: Sat 16 July 2011
Mealtime: dinner
Service:
Atmosphere:
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