Mosman Rowers has calm waters ahead following a rocky oar-deal.
In late 2018 Mosman Rowers was forced to shut due to financial issues, facing possible liquidation. Fortunately, in March 2019 they reopened following generous support from the local community and Bird & Bear hospitality group (The Sandy Bear, Clontarf; The Flying Bear & Foys, Kirribilli) who managed the club’s reinvigorating renovation. Just as things were looking up, a month after reopening Mosman Rowers suffered a fire where more than 40 firefighters and 10 trucks were called to extinguish a roaring blaze. While it’s not been an easy few months, members and the local community have rallied behind the club raising $150,000, recruiting 500 new members and getting the finances in order to ensure the club, which has been around since 1911, doesn’t sink to the bottom of Mosman Bay.
The redesign, done by Etic design studio (Barangaroo House, Lexus Design Pavilion 2016 and 2017) preserves the club’s heritage while brightening the vibe with a nautical themed pastel palette of blue and green. The club consists of three levels, Archie Bear at the bottom, The Rower’s Bar in the middle and the Member’s Gallery at the top. Archie Bear and The Rower’s Bar both seat 100 people for all-day dining and afternoon drinks, while the top level is a function space and meeting room.
Bird & Bear Group Executive Chef, Anthony O’Shea, has created a menu at Archie Bear that showcases sophisticated pub food. Here you’ll find shareable items, sandwiches and burgers or light bites consisting of main style dishes. The drinks list includes seasonal cocktails ($17), Australian and international wines plus a selection of Australian beers on tap. We recommend you try their R!ot Wine Co Rosé ($9) on tap, which is light and fruity, perfect for a boozy long lunch.
Given the 270-degree water views, it’s hard to go past the shareable seafood. To start, try the freshly shucked oysters ($4.50 each/ $24 half dozen), which glisten alluringly on the plate.
Baby squid ($18) is served with lemon and house-made aioli. The lightly battered squid is tender and crunchy, while the house-made aioli adds a subtle garlic flavour. These little golden rings of calamari are extremely moreish and finger-licking good.
Also from the share section is Antipasti ($26), which combines prosciutto, burrata, olives and flatbread. The flatbread is like a mini herb and garlic pizza and combined with salty prosciutto and creamy burrata will transport your taste buds from the Bays of Mosman to the Bays of Naples. The bold Italian flavours of this dish pair perfectly with the soft tannins in their Phillip Shaw ‘The Idiot’ Shiraz ($11 per glass).
From the light bites, go for their fillet of grilled salmon ($28), which comes with avocado, pea puree and snow pea tendrils. The salmon is perfectly pink and flaky with crispy salty skin. It is garnished with a small herb garden consisting of mint, dill, parsley and pea tendrils. This adds a freshness to the dish and creates a visually striking plate as you mix together the vibrant greens with fleshy pink salmon.
If you are looking for something heavier, they also have a Reuben sandwich ($15), which has wagyu pastrami, raclette, sweet spicy pickle, slaw and smoky mustard mayo on rye.
With Bird & Bear Group as coxswain and locals as the crew, Mosman Rowers should be around for another century to come. So if you are looking for a peaceful oasis to relax by the water, check out Mosman Rowers.