‘The view, the location had a lot to do with it,’ admits chef-owner Scott Price. ‘When the opportunity came up to buy the café building at the end of Terrigal Haven – perched right on the water with the best seat in the house across the sea and to the lights of Terrigal – I knew it was an opportunity too good to miss.’
Welcome to Amarilla, where Spanish cuisine meets laid-back coastal charm.
So why Spanish cuisine?
‘Amarilla is Mediterranean-style Spanish,’ says Scott. ‘It just felt right for the seaside setting.’
It’s not until I look up the meaning of Amarilla later that I see what’s Scott’s subtly done with a quiet nod to Yellowtail: Amarilla means ‘yellow, shiny and sparkling’ in Spanish.
He is no stranger to Spain and its cuisine. He’s been a chef for 30 years and, while working in London, spent many of his summers in Spain, especially throughout Catalonia, Barcelona, the Basque country and Madrid – famous for its tapas culture of dishes made for sharing.
‘Tapas lends itself to casual dining,’ says Scott. ‘You can still expect the “wow” factor at Amarilla but in a more approachable fashion. While Yellowtail was a special occasion kind of place, Amarilla is a restaurant you can come to every week. The food still meets our exacting standards but with a friendly price point.’
Scott’s team from Yellowtail took a well-earned break during the renovations and have now joined him at Amarilla. ‘They’re one of the best teams I’ve ever worked with,’ says Scott. ‘So I’m thrilled they’ve chosen to come with me on this next adventure.’
And what an adventure. Start with cocas, a Spanish style pizza bread before diving into an array of tapas plates designed to re- awaken your taste buds. Think whisper-crisp croqueta with a velvety filling of snapper or cheese. Empanaditos, pasties packed with duck and mushroom. A grilled seafood tapas platter bursting with ocean- fresh flavour.
Among the larger platos principales there’s the crown jewel of Castilian cuisine, cochinillo. This roasted pork belly is served rolled, with charred peppers, cauliflower purée and the subtle sweetness of Pedro Ximinez pears.
The little ones are looked after too, with favourites such as crumbed chicken tenders, cheese pizza and yummy ham and cheese croquettes.
The menu is designed to be shared, as well as paired with Hunter Valley-grown Iberian varietals – Tempranillo, Verdelho, Touriga and more.
Spanish tapas is a true celebration of flavours subtly mixed with the art of lingering. And while you’re lingering, you’re almost guaranteed to share the view outside with the pelicans awaiting the return of the fishing boats. And at the right time of year, you may also spot a mother whale shepherding her calf into the calm, protective waters of Terrigal Haven.
But when the dishes arrive at your table? Even the view may be forgotten.
Amarilla. Open Thursday for dinner. Friday to Monday for lunch and dinner. And Sunday for lunch.
All images: EAST.WEST.STUDIOS
