Fabulous summer shot of The Pavilion, Balmoral

Yet another fabulous shot of The Bathers  Pavilion- this time captured by Tim James



The Tramp Tramp Tramp of Workless Men
1929-1932

1929: ‘The Great Depression’ seized the world.
An economic ‘ogre’ crippled industry,
threw workers to the streets –
and having vent its worst fury,
lingered in the shadows until WWII.

Hardship endured; depression employment
yielded the Sydney Harbour Bridge,
Balmoral beautification scheme;
Rotunda, Bathers Pavilion, Promenade.
“Concrete mad!”, they all said.

As part of Depression employment projects, Mosman Council embarked on the Balmoral Beautification Scheme. The Bathers Pavilion came first (1929), then the Promenade (1930), along with a bridge to the Island, followed by the Rotunda (1930). The latter two were funded by the State Government as Depression employment projects.

The bathing pavilion was commissioned by the council as their response to the growing demand to cater for the enormous increase in picnickers and bathers that resulted from the opening of the tram line extension to Balmoral.

Designed by Alfred H Hale, in a classical Mediterranean style, it was opened in 1929, its purpose being to ‘decriminalise’ the activity of mixed-sex bathing. It had 1506 clothing lockers and 239 cubicles where bathers could disrobe in privacy. The upper floor was used for drying bathing suits (woollen) that were for hire. It remained essentially as a large changing shed until 1967 when it was established as Mishka’s Restaurant where brunch became an institution. Now re-renamed ‘The Bather’s Pavilion’, it’s a stylish venue for casual and formal dining, following extensive legal challenge and public debate.
Extract - THROUGH THE HEADS To Balmoral, Sydney

Today Serge Dansereau is the owner and Head Chef at the Bathers' Pavilion restaurant, cafe and Kiosk on Balmoral Beach in Sydney.

Serge with Claire at the launch of ALFRESHCO : foreshore flavour when he spoke about his book 'For the Love of Good Food' which describes how his passion for fresh regional produce has encouraged the development of specialist food throughout Australia