Baia Seafood Restaurant

Baia Seafood Restaurant
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Business meetings, Special occasions, Views
Bistro fare, Fine-dining food, Portuguese, Seafood
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Critic's review

Gregory Landman

This perennial favourite offers upmarket fish and Portuguese options that still manage to bring in the patrons after all these years. If these don’t interest you, there are meat and poultry dishes that you will like, such as the chicken liver starter done in a spicy lemon and garlic dressing or the venison carpaccio, paper thin with a tart caper and citrus vinaigrette. Otherwise, go for excellent calamari grilled with lemon butter or the zucchini and oven-dried tomato tart, deliciously rich.

The main courses feature prawns Nacional in a beer, garlic, and chilli sauce; oven-baked line fish with a lobster tail served with a potato-and-leek casserole. If meat is what you crave, they have just about any cut you can think of served with well-executed sides. This includes excellent rump done Bordelaise-style with bone marrow and buttered mash.
Finish with fabulous cheesecake with Chantilly cream or a semifreddo.

Some of the best in town, often with serious mark-ups — this is the V&A Waterfront, after all.

Smooth and knowledgeable from a crew that includes some long-standing members.

The restaurant has glass walls that let in the sunlight or the twinkling night. You’ll feel quite spoilt in the plush and elegant interior and it will also make for the perfect setting for special occasions.

Try and book a window seat and get as close to the action as you can.

(August 2017)

Eat Out critics dine anonymously and pay their own way. Read our editorial policy here.

  • Ambience
  • Service
  • Food

User reviews

  • Had a lovely seafood curry at Baia. Little expensive though
    • Ambience
    • Service
    • Food


  • Accepts credit cards
  • Cocktails
  • Eat Out reviewed
  • Functions
  • Licensed
  • Parking
  • Takeaways
  • Wheelchair

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