Freedom of experimentation is the order of the day. Whether it’s young blood escaping the clutches and purse strings of Sydney, or establishment breaking away from fine dining, there’s a certain vibration in Newcastle that’s hard to ignore.
Rascal
Rascal is the brainchild of chefs Tim Montgomery and Tom Robinson who decided to put down the tweezers and pick up the spatulas.Burger being prepared, with a focus on the locally sourced ingredients, including brisket and Jack's Creek wagyu trim, and the American influence on the dish.
Chiefly East
Myffy visits Chiefly East, another dining spot in Newcastle, and explores the restaurant's unique offerings, such as homemade pastrami and in-house preparation of various ingredients.
Meet
The restaurant offering modern churrasco and grills, with a focus on South American cooking techniques like Brazilian BBQ (Rotisserie), Parrilla (Argentinian Grill), and American BBQ. Chef Daniel from Brazil, introduces a popular dish, the smoked beef rib.
The Edwards
The Edwards is described as a venue with a rich history. Chris Johanu, the owner, and his parents previously operated it as a drive-through laundromat before it became a restaurant. The Mibrasa, a combination charcoal and wood oven, seems to play a central role in the culinary offerings of The Edwards.
Mereweather Surf House
Comprising several levels – cafe, takeaway and functions with finer dining Italian on the top level – there’s something pretty magical about sitting above Merewether beach drinking a spritz and eating a bowl of pappardelle enriched with slow cooked lamb.
Flotilla
The Flotilla is a small and dynamic restaurant, headed up by restaurateur Eduardo Molina.Check that wagyu tri-tip marinated in rock sugar and fish sauce, cooked over flames in the open kitchen and served with a kind of Japanese hollandaise, and thumb-sized beef fat dumplings.
Talulah
This nourish bar brings the noise on the small-batch front, from the coffee to the pickles.Its unique lamb souvlaki features tender lamb cooked sous vide, complemented by homemade hummus, char-grilled flatbread, broccoli tabouli, and Greek yogurt for a flavorful and nourishing experience.
Antojitos
You get this popular taqueria run by husband and wife team Eric and Kristy Flores, serving up Baja style cantina food. Inspired by the Californian-Mexican street scene, it’s all about colourful lo-fi surrounds and hi fi flavour here.
Lost Boys Kebab
Run by ex-Bodega chef Joel Humphreys (he also oversees other Newcastle venues Scotties and Little Shack), Lost Boys Kebab brings a restaurant mindset to fast food, serving a classic lamb kebab with the simplicity of fine dining principles.