There are few venues in WA that could compete with Mandurah’s Oceanic Bar and Grill’s million-dollar waterside views and now the inside has a million-dollar new look to match.
One of Mandurah’s biggest bars came into the experienced hands of multi-award-winning hospitality operator Daman Phull earlier this year.
Mr Phull quickly began a much needed $1.3 million renovation of the 600-person capacity venue.
On Saturday, Mr Phull, along with celebrity chef, food critic and Masterchef favourite, Andy Allen, was there to welcome patrons into the exquisitely finished building.
“It’s a beautiful location… I fell in love the day I came and visited,” Mr Phull said.
“I fell in love with the location, I thought, I want to work here, I want to be here, it’s open, it’s fresh, it’s beautiful, and it’s every publican’s dream to have a location like this.”
The bones of the building were still there, but under Mr Phull’s keen eye, they had been primped, polished and turned into a proper WA beach bar ready to be enjoyed by excited diners.
SEE THE PICTURES FROM OPENING NIGHT IN THE GALLERY BELOW
From the coastal chic furniture, to the bright and breezy nautical touches, the refurb was giving high-end Mediterranean resort.
Diners are also in for a treat because the tired old menu was thrown away, with the chef starting completely from scratch.
“There’s not one dish from the old menu that is on the new menu,” Mr Allen said.
“Everything is incredible.”
The new menu offerings include a juicy lobster roll topped with caviar, a massive Turkish flatbread scattered with spiced lamb, five types of oysters including an indulgent truffle mornay, the “fry shack” – chips loaded with either Greek toppings, an authentic Irish spice bag or butter chicken.
Camera IconThe seafood platter and the nachos. Credit: Supplied
The chargrilled barramundi with a “perfected” garlic sauce is a personal favourite of Mr Phull’s wife.
Camera IconOBG’s barramundi. Credit: Supplied
For those feeling hungry there were incredible sharing platters, one featured traditional antipasto ingredients, another seafood, and the third was a generous meat platter with ribs, wings, lamb cutlets, steak and chorizo.
Camera IconThe antipasto platter. Credit: Supplied
And it wouldn’t be a venue by the water in Mandurah if there wasn’t a glorious seafood tower on offer.
Something new to Mandurah is the impressive looking chargrilled skewers — loaded with either lamb, wagyu or prawns.
On opening night, despite the kitchen being absolutely under the pump, the feedback from diners was overwhelmingly positive.
And Mr Phull knows food, he also operates The Wray Hotel in Fremantle.
The Wray was named best sporting entertainment venue at last year’s Australian Hotels Association WA Hospitality Awards and best casual pub dining in 2024.
Mr Phull had a message for punters who had given up on the OBG.
“They should come back because it’s brand-new menu, a brand-new venue, and every dish that is on the menu has been tested 10 times for the exact flavour,” he said.
“From the first bite diners should immediately recognise that they’re coming back – that’s the flavour that I want, that’s the taste that I want.
“Hospitality is in our blood. That’s what we do, and you know if it’s busy, the chefs are struggling, I don’t mind hopping in there and flipping burgers myself.”