Dulcie’s attracts locals and visitors with its short-and-sweet menu and eclectic aesthetic (postcards, vintage photographs and a deer head or two). The bar – featuring a lengthy menu of cocktails; white and red wine; and beer offerings, local and imported – is inside the house. Food is served from a baby-blue Airstream-esque food truck outside. Dan Pepperell (previously of 10 William Street, but currently heading up the kitchen at Hubert with Pongratz’s husband, Jason Scott, of the Swillhouse hospitality group) had a hand in executing Pongratz and Nadin’s vision for their menu.

There’s a prawn roll topped with prawn-head mayo; local Merimbula oysters served by the half-dozen with seaweed asparagus (more commonly known as samphire); and four varieties of burger, some with buttermilk fried chicken, some with smoked speck or ground beef, or field mushrooms and pickled daikon.

The restaurant fills a gap in the community, according to its owners – it’s an any time, all-the-time, casual place to eat.