The iconic destination located on the corner of Park Road and Coronation Drive has housed many renowned dining institutions throughout its history. In December 2015 Brandon Clarke and his business partner took over the venue and opened Wilsons on the River, a restaurant pairing unimpeded city and river views with an interior boasting old world charm and the finest seafood available. Through a familial link in the partnership group the venue has taken inspiration from Manly seafood institution Wilson’s Boathouse, which has been a source of quality seafood for more than 25 years. The kitchen has been slightly modified, though the space retains the decadent aesthetic of previous iterations. A champagne bar is open on the second level, where patrons watch the world float by, drink Moet champagne and gorge on oysters freshly shucked at the bar.

Wilsons on the River has brought ex-Gambaro chef Sunil Savur on board as executive chef, who has worked with the owners to create a menu of iconic favourites and dishes with new twists. Popular items include the reef and beef – which boasts a perfectly cooked tenderloin steak accompanied by bugs, prawns and calamari – as well as prawn cocktails, Australian black mussels in Thai coconut milk and kaffir lime broth and black truffle risotto. Wilsons on the River serves seven varieties of fresh fish, sourced daily from local providers, while all prawns and bugs are obtained directly from trawlers. The menu will change seasonally and according to the quality and availability of certain seafood varieties. The wine list boasts a bevy of white wines and a selection of reds and sparkling wines, plus a neat array of beer and spirits. For more information and contact details, check out Wilsons on the River in the Stumble Guide.