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BEACHSIDE CAFE & RESTAURANT

ABOUT

Daniel and Paul Dewhurst have always had a passion for good food, a surf and spending time at their family property in Toolijooa. This love of the south coast and 15 years in the hospitality business have brought these 'shire' boys to the iconic Blue Swimmer restaurant. Together with the local knowledge and culinary talents of Head Chef Joey Spencer, The Blue Swimmer promises a friendly and relaxing dining experience while taking in the exquisite Gerroa foreshore. 

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THE TEAM

DANIEL

A degree in commerce, majoring in finance and management landed Dan a position in the accounts team at the Pacific Restaurant group whose portfolio of restaurants includes Kinglsey’s Steak and Crab House Woolloomooloo and Chophouse in Sydney. At 23, with itchy feet and a calling to ‘develop his palate’, Dan spent 12 months abroad travelling across Europe and Canada before returning home to Chophouse, but this time on the floor rather than behind the scenes. Not being able to stay put for long, Dan set his sights on South America travelling through Argentina, Brazil, Bolivia, and Columbia and living in Lima for 4 months teaching English. With an established interest in food, Dan used these travels to explore the food and wine of the places he visited and developed his knowledge of different cultures and ways of cooking. Some highlights include cooking ceviche in Peru and hunting lamb in gaucho country Patagonia. Upon his return to Australia Dan was offered a position managing Kingsley’s Steak and Crab House in Canberra. Knowing that food is where his passion lay, he jumped on this opportunity and found his niche, combining his management skills with a love of good food and wine. Now Dan is realising his dream of owning and managing his own restaurant and working closely with Joey and the Swimmer team to deliver a quality dining experience at The Blue Swimmer.

JOEY

The Blue Swimmer welcomed local chef Joseph “Joey” Spencer in June 2021.

Joey started his food journey in high school, working part time in a local Jervis Bay kitchen before travelling the coast of Australia, New Zealand and the Philippines to immerse himself more fully in the culture of food in these regions.
Joey moved to Sydney in 2018 having taken on a role as Sous Chef at The Three Blue Ducks in Rosebery working alongside owners Andy Allen and Mark LaBrooy. During his time with the Duck’s, he supported the opening of their Melbourne restaurant before doing a 6month stint in a small fishing lodge in Tumut.
Joey is passionate about paddock to plate style cooking, working with fresh, seasonal produce and connecting with local growers. His methods in cooking up ethically sourced whole animal and seafood from the surrounding coastline allows him to showcase every local ingredient in each of his delicious dishes.  
In his spare time, Joe can be found cooking for his mates over a campfire with a cold beer in hand. He loves nothing more than bringing his family and friends together around food. If he is not in the kitchen, he is surfing, fishing or taking his kelpies Kylo & Sal to the beach. One day, Joey would like to hunt and butcher his own meat and own his own restaurant.
We are beyond happy to have Joey as a part of the Swimmer Crew.  

THE TEAM
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MENU
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GALLERY
GALLERY
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SOCIAL
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CONTACT
OPENING HOURS
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19 RIVERLEIGH AVENUE

GERROA, NSW 2534

(02) 4234 3796

MONDAY   CLOSED

TUESDAY   CLOSED

WEDNESDAY   7:30AM - 2:30PM

THURSDAY   7:30AM - 2:30PM

FRIDAY   7:30AM - 2:30PM  /  5.30PM - 8:30PM

SATURDAY   7:30AM - 2:30PM  /  5.30PM - 8:30PM

SUNDAY   7:30AM - 2:30PM

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