Amongst all the hustle and bustle of Terrigal’s waterfront district, it would be easy to miss Yellowtail Restaurant‘s nondescript entrance. I beg you not to, because it’s here that owner Scott Price and Head Chef Alastair Burke are serving up some of the Central Coast’s finest dining.
Opened in Spring of 2016, Yellowtail’s small and intimate 35-seat dining experience, quickly became a must-visit destination for lovers of Modern Australian cuisine. The menu always tends towards an experimental blend of Asian, Middle Eastern and Mediterranean flavours featuring fresh local produce that lends itself perfectly to wine pairing. Which is partly what makes this wine dinner collaboration with Barossa Valley winemaker Andrew Quin all the more intriguing.
NOTE: This is a review of the Yellowtail + Quin Wines dinner held Thursday 22nd June 2023, and does not necessarily reflect their standard à la carte menu.
On a clear sunny day there is no finer view on the Central Coast than the one you’ll find looking out from the balcony at Terrigal’s The Cowrie. Nestled high on the hill overlooking the bustling Terrigal beachside, the restaurant offers stunning panoramic ocean and bay views.
What’s better is that their fine dining cuisine is even more magnificent than the vista!
At just on 18 months since taking over the iconic Central Coast venue, Owner/Executive Chef Dimitris Aronis and his Head Chef Reece Timora have transformed The Cowrie into something special. Championing locally sourced and seasonally driven produce, the menu is as light, fresh and modern as the revamped décor.
Little Miss Mezza is West Gosford’s recently opened sister to Motel Mezza at Wyong, but there is nothing little about this venue or its food. The blend of traditional Lebanese flavours with Modern Australian techniques, coupled with a great wine and cocktail list, make a fresh and welcome addition to the Central Coast food-scene.
Debuting at the beginning of February 2023 in the newly refurbished West Gosford Village shopping centre, Little Miss Mezza is the mastermind of Meraki Group Director Tara Senam, her business partner Nick Waldon-Howe, and Executive Chef Joshua Grant.
It’s worth noting that the word ‘Meraki‘ is a Greek word that roughly means “something done with great care, love and passion”. It is a meaning that explains a lot about how the Meraki Group venues are operated, and this especially shines through at Little Miss Mezza.
Suq (souk) /suːk/ – a bazaar, a marketplace, especially in the Middle East and India.
As soon as you know the meaning of the name, you’ll understand the restaurant.
For many years we’ve come to expect a particular cultural cuisine when we visit a restaurant. We tend to categorise our food by countries and regions: French, Chinese, Indian and Thai, Turkish Mezze and Spanish Tapas. Suq Restaurant at Wamberal on the Central Coast takes a different approach, with one of the most eclectic menus we’ve encountered.
It is a Friday night in Ettalong, not long after COVID lockdown restrictions have eased, and Safran Restaurant is bustling with activity. To be honest, it’s very easy to see why.
First opened by Chef Suleyman “Sulo” Kirbancioglua and his wife Natalie in 2013, and earning its first AGFG Chef’s Hat in 2020, Safran has become a bit of an institution for Central Coast locals. Specialising in Contemporary Turkish cuisine, Safran will be quite a revelation for those only familiar with late-night kebabs, food truck gözleme, and chips dipped in humus. Here, Chef Sulo shows us the true wonders of what Turkish food can offer.
Over the past few years, Ettalong Beach — a quiet village on the shores of Brisbane Water where it meets Broken Bay — has become quite an exciting place for new food venues. Far from the bustle of Terrigal and with ample parking, there’s plenty to love here, including wood-fired pizza, Indian, Thai, as well as modern-Australian, modern-Turkish and modern-Italian with a more casual-meets-fine dining aesthetic.
Osteria Il Coccia fits firmly into this last category: Italian food with a modern Australian twist, prepared by Chef Nicola Coccia using the freshest ingredients and with an emphasis on wood-fire cooking.
Nestled in the backstreets of Wickham, a quiet suburb of Newcastle on the New South Wales lower-north coast, Flotilla is a restaurant with all the culinary excitement – but none of the pretension – of similar quality venues in Sydney. Lead by Head Chef Shayne Mansfield (formerly of The Long Apron and Restaurant Botanica) and Restaurant Manager Eduardo Molina, Flotilla offers a seasonal menu driven by the freshest local produce, and supported by an impressive wine list from around the globe.