Brasserie Bread May Customer Spotlight – The Marina Café, Church Point

The Marina Café, Church Point is situated in Quays Marina on the shores of Pittwater NSW. With seafood-inspired dishes, the café changes its menu with the seasons to take advantage of the best produce on offer. Customers are able to enjoy some Thai influenced dishes inspired by owner Jonathan Brailey’s time working at Longrain. In addition to the incredible food, the café also offers spectacular views of the marina and retails their own jams, chutneys, sauces, cakes, muffins, tarts and ice cream made in-house.

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Kinkawooka Mussels with White Wine & Baby Capers served with chargrilled Sprouted Wheat Sourdough


  • 2x Thick Slices of Flinders Ranges Sprouted Wheat Sourdough
  • 400g Mussels – cleaned and debearded
  • ½ Onion – diced
  • 2x Cloves Garlic – finely sliced
  • 1x tsp. Ground Dry Chilli – freshly roasted
  • 1x tbsp. capers
  • ¼ Cup Parsley – chopped
  • 140ml Dry White Wine
  • 20g Butter
  • ½ Lemon
  • Sea Salt & Black Pepper
  • EVOO


Mussels – Heat a medium saucepan with a lid on high heat until pan is quite hot. Add olive oil, onions and garlic and sauté on high heat for 1-2 minutes until onions become translucent. Add chili and half of the parsley and sauté the mixture for another 30 seconds.

Add white wine and capers to the saucepan and reduce by 1/3. Once reduced, add mussels and cover the pan with the lid. Cook for 3-6 minutes or until the mussels are mostly open.

Remove lid, stir mussels so they all cook evenly. Finish with butter, remaining parsley, lemon juice, sea salt & black pepper to taste.

Assembly – Place mussels with broth in a shallow bowl. Serve with chargrilled or toasted slices of single origin Flinders Ranges Sprouted Wheat.