The Clareville Restaurant: A Quiet Corner of Pittwater

The Clareville - unassuming excellence

Every now and then, you have a meal that reminds you of another. Not in the dishes, but in the feeling. A sense of discovery, of being in a special place at a special time, of food that is so perfectly in tune with its surroundings that it couldn't exist anywhere else.

Forty years ago, in a Port Douglas that was little more than a sleepy fishing village, we dined at Nautilus - a restaurant that was already legendary. Owned by actress Diane Cilento, it was a magical, open-air Queenslander timber home that felt like it had grown out of the rainforest itself. The chef, a brilliant Dane named Mogens Bay Esbensen, was doing something completely new - serving local fish and tropical produce in a way that was both simple and revelatory. It was unforgettable.

This week, in an unassuming weatherboard cottage on Sydney's Pittwater, we had that feeling again at The Clareville Restaurant.

Cooper Dickson The Clareville

This is what happens when a world-class chef comes home.

Cooper Dickson, who owns The Clareville with his wife Viktoria, is an Avalon native. But for twenty years, he's been the Executive Chef at a roll call of Australia's most iconic luxury lodges: Lord Howe's Capella Lodge, Southern Ocean Lodge on Kangaroo Island, and Uluru's Longitude 131. As a chef, Cooper knows how to deliver relaxed, fine dining in a uniquely Australian setting.

And now, he's brought that incredible pedigree back to a quiet, local spot on the Northern Beaches.

The vibe is beautifully relaxed. The welcome from the team, including the wonderful Matteo and Frederika, is warm and genuine. But the food is where you feel that luxury lodge polish. It's confident, creative, and deeply connected to the coast.

Simple. Stylish.

Dickson is a forager, and his love for the area's unique ingredients shines through.

We started with rock oysters, some natural, others with a sharp, bright mix of cucumber, apple, and jalapeño.

Then, a dish of roasted scallops with miso butter was served brilliantly on a bed of popcorn.

The seared tuna with kombu cream and kumquat was a masterclass in balance.

Even the desserts felt perfectly pitched and cleverly balanced, despite featuring multiple layered ingredients. An Avalon honey mousse with wattle seed ice cream was light and textural; a rich chocolate mousse was served with a fantastic liquorice ice cream and raspberry granita. It's this kind of confident, perfectly executed pairing that defines the whole menu.

The Insider Tip: The Clareville is set right on Pittwater. Book a table outside on a warm evening. The gentleness of the environment is as much a part of the experience as the food.

Our Final Say: The Clareville has that same authentic, revelatory spirit we first felt at Nautilus all those years ago. It's not about grand gestures; it's about perfect details. It's the work of a chef at the top of his game, cooking the food he loves, in the place he calls home. It is, without a doubt, one of the best and most satisfying dining experiences for a restaurant of this relaxed Australian type as you would find anywhere…if you get the chance to eat here, take it.