Located in a region where fresh, carefully sourced seafood swims by our boats, and farm-to-fork comes from pastures just beyond our backdoor, the hallmarks of the Central Coast are the natural flavours of fresh ingredients, simple preparations and an emphasis on sustainable and local ingredients. Not to mention the amazing and versatile chefs who are calling the Coast ‘home’. It’s the reason the Central Coast was named an Outstanding Region in Delicious magazine in 2022.
KEFI, at the Koolewong Marina, Koolewong
Located on Brisbane Water where the water laps around the piers of the restaurant, Kefi serves up some of the freshest seafood and oysters. The oysters are so fresh they almost swim over from the nearby oyster shed. And neither can you go past the Australian lamb-Greek style! Kefi is where Greek hospitality and an extensive mezedes (tapas) menu will have you thinking you never want to leave.
Image: Courtesy Central Coast Council
THE COWRIE, Terrigal
Perched high on the hills above Terrigal, The Cowrie is a local fine dining establishment and multi award-winning restaurant with spectacular 270-degree ocean views. In 2024, it received AGFG’s Chef Hat Award; was awarded Two Wineglasses at Australia’s 2024 Fine Wine List of the Year; as well as winning the Restaurant & Catering award for Premium Dining in Regional NSW.
MERIBELLA, Terrigal
High, grand-arched windows, an absolute seaside location and old-world charm are the memorable ingredients that set the tone for a new era of fine dining. Located on the first floor of the Crowne Plaza Terrigal Pacific, it’s where head chef, Joshua Mason takes you on a culinary journey that offers a Mediterranean-inspired menu based on fresh, Australian market ingredients. Meribella’s sophisticated, classic, and curated for even the most discerning connoisseur.
Image: Kitti Gould – Courtesy Central Coast Council
THE BOX ON THE WATER, Ettalong Beach
In the mood for elegant beachside dining, a sommelier-curated wine list or perhaps a casual meal, and seriously good coffee? Or perhaps a healthy bite from The Box kiosk within the arms of an Adirondack chair with your feet up on the beachside rock wall? The Box on the Water at Ettalong Beach has it all. No more than a shell-toss from the beach, it offers stunning views of Broken Bay across to its namesake, Box Head, and over to Lion Island and Palm Beach. Here, contemporary Australian cuisine meets an idyllic coastal setting. Signature dishes include The BOX seafood feast for two, drunken pâté and house craft ale-battered flathead and chips.
YELLOWTAIL, Terrigal
Patrons who love an irresistibly delicious, modern Australian dining experience with Middle Eastern, Mediterranean and Asia influences, return to Yellowtail in Terrigal time after time. Chef and owner, Scott Price lives by his belief in ‘the very best local, seasonal produce to make dishes with punchy, vibrant flavours’ in an ever-changing innovative menu. It’s intimate. It’s unpretentious. And it’s comfortably sophisticated.
Image: Jacs Powell – Courtesy Central Coast Council.
WOY WOY FISHERMEN’S WHARF, Woy Woy
Perched over the water by the ferry terminal and across the channel from Pelican Island Nature Reserve is where you’ll find sustainably sourced seafood served fresh, grilled, barbecued or dry-aged. On the land-side there’s a seafood market where the locals go to buy their fresh seafood, and chips that set the standard for all others. You can also order ahead at Woy Woy Fishermen’s Wharf to pick up their famous cold seafood platter.
Image: Courtesy Central Coast Council
Image: Courtesy Central Coast Council
BROKEN BAY PEARLS AKOYA PEARL OYSTER TASTING, Mooney Mooney
New South Wales’ only pearl farm has added a seafood delicacy that you’ll only find on the Central Coast. As well as their fascinating pearl farm tours, Broken Bay Pearls is now offering Pearl Farm Oyster Tastings at its Shellar Door.
Akoya oysters have been known to the Indigenous populations for centuries. The Akoyas are described by local chefs as having a flavour similar in texture to mussels, but with the creamy finish of a Sydney Rock Oyster. Their texture, combined with the saltiness of the sea and creaminess of the oyster, pairs beautifully with native ingredients that you would not normally be able to use with Sydney Rocks.
