The Quarterdeck at Narooma


Narooma is on the far south coast of New South Wales, around 350-ish km south of Sydney.   Narooma is a tourist town, once a fishing village, and boasts a large ocean fed lake.  It is famous in fishing circles for deep sea sports fishing.  Narooma is the closest point on the coast to the continental shelf, where all those impressive game fish like marlin and swordfish can be found.

The first thing you notice when you arrive in Narooma from the north (on a sunny day!) is the spectacular azure blue waters of Narooma lake as you cross the bridge into town.  Dolphins and seals are often seen around the breakwater heading from the lake out to the ocean.

  Seals also hang around the fishing charter boats in the hopes of a hand out. They come right up to shore and look friendly, but they can be quite aggressive.  This particular seal is known for being very bad tempered.

The Quarterdeck is a cafe on the Wagonga Inlet (ie on the lake).

Its decor is ‘fishing kitsch’ – it is fun and welcoming,

and it also has a killer views over the lake.

The staff at the Quarterdeck are unfailingly cheerful and attentive. The owner is friendly and he has the biggest collection of Hawaiian shirts I have ever seen (outside of Hawaii perhaps) – and they are fabulous!

  The food

 These days I often buy a main meal for the sprogs to share, because the quality of what is offered on kids’ menus can be terrible.  At the Quarterdeck the kids meals are good – especially the calamari and chips.  The calamari is always very fresh, and is perfectly cooked.


Wal and I shared an appetiser of Lemon Pepper Squid.  It was absolutely lovely.  The pepper was in the right proportion and the lemon gave a nice but subtle tang and it was cooked just right.  The best thing, however, was the super-light barely there batter – just enough to hold the flavours together.

For a main I had the Prawn Salad with Aioli. The salad had a good variety of greens and other vegetables, the prawns were fresh, plump and cooked exactly right, and the salad dressing was tasty but not overdone.  It had a lovely hint of coconut in the background. Even on a cool and overcast day, the room temperature salad filled with warm prawns was filling and satisfying.

 They keep the menu at the Quarterdeck simple, but the specials of the day are where they show their imagination and offer interesting variety.  If you find yourself venturing near Narooma,I think this cafe is well worth trying.

The Quarterdeck is open for breakfast and lunch Thursday to Monday from 8.00. and is fully licensed.  Riverside Drive, Narooma, 02 44762723.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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