From headland to the hinterland, Aussies love the New South Wales Central Coast for its expansive beaches, surfing and natural beauty.
A vibrant place to live, it is also a hotbed of culinary action and a nationally-awarded gourmet foodie scene…here are three Chef-hatted restaurants worth the trip:
Embark on a gastronomic journey of fine French food at its best at L’isle de France (13) Terrigal on Ena Street. Soak up expansive ocean views from inside and out at this classically chic venue, where a full glass frontage lets in natural light and white-clothed tables, napery and candles set an intimate ambience, ideal for lingering over dinner with someone special.
Drawing inspiration from the diverse culinary heritage of Mauritius – the French island the restaurant is named for – expect classic dishes such as confit de canard, with pan-seared witlof, pear and ginger purée and balsamic jus.
Inspired by Turkey’s rich culinary history Safran (13) restaurant on Ocean View Road delivers authentic recipes with contemporary twists to Ettalong Beach diners. From dishes cooked in Ottoman Palace kitchens to street food, Safran covers all tastes and palates, enjoyed in stylish surrounds of a green tiled bar, recycled timber flooring, arched windows and Middle Eastern-style lights.
Perhaps opt for the five-course degustation and paired wines, or dine à la carte on plates like grilled Moreton Bay bug, smoked potato purée, olive oil braised leek and Anatolian tarhana.
Uniquely located high above Terrigal with stunning panoramic ocean and bay views, The Cowrie Restaurant (12) is a must-visit dining destination on Scenic Drive. Providing an iconic and memorable setting for any special occasion, private dining, casual lunch or romantic dinner, expect a moody vibe of white-clothed tables, dark walls adorned with artwork and plush blue velvet chairs.
Set sail on a memorable culinary voyage with torched octopus and prawns in nduja, black garlic, preserved lemon, charred shallots and sea vegetables; before mains like pork fillet, persimmon, onions, poached shiitake and shimeji mushrooms, currants and tarragon.
