During September, diners will experience a showcase of the best food from the last 10 years of Rick Stein at Bannisters Mollymook as its owners celebrate the milestone.
Rick and Sarah Stein will celebrate the 10 year anniversary of the restaurant on Bannister Headland with a five-course set menu only available over the next month.
Mr Stein said he'd regularly visit the district before he decided to open the restaurant.
"My wife Sas spent family holidays in Mollymook which led to us regularly holidaying on the South Coast," he said.
"In 2009 we took over the restaurant at Bannisters by the Sea, on Bannisters headland overlooking the ocean.
We're so excited to celebrate ten years in MollymookSarah Stein
The bevy of locally caught seafood was appealing.
"We pioneered dishes, buying whole Yellowfin Tuna from neighbouring Ulladulla harbour and Red Snapper fished out the front of the waters in front of the hotel."
The restaurant has grown since its opening, with another opening in Port Stephens last year. The restaurant in Mollymook also expanded in 2015 opening up a bar and grill and hotel at Bannisters Pavilion.
Sarah Stein said she was was trilled to celebrate the milestone.
"We're so excited to celebrate ten years in Mollymook," she said.
"Since opening Rick Stein at Bannisters Mollymook, Rick and I have loved having a seafood restaurant overlooking the beautiful coast.
"We've long thought it would be exciting to open another location, and then we found Port Stephens.
"Whether you're heading north or south, you'll be sure to find Rick's signature dishes, influenced with my love of Australian seafood."
One of the dishes on the anniversary menu will be Lobster Raviolo. It was Bannister's most popular dish but was taken off the menu as it took too long to prepare.
Rick Stein at Bannisters has had a lot of success, with the Bannisters Pool Bar being named the best small bar in Australia at the annual Savour Restaurant and Catering Awards for Excellence in 2017.
The anniversary menu will only be available in September on Wednesday, Thursday, Friday and Sunday evenings limited to 20 diners per night.