It took the best part of 2017 but Woy Woy Fishermen’s Wharf has reopened its over-the-water restaurant, returning a stunning seafood dining experience to the Central Coast. The new finger wharf that juts out the back of the iconic seafood establishment on Woy Woy’s waterfront is fresh, stylish, and more modern than its predecessor while
When you walk into the beautifully renovated space that has become Avoca Surf House you could be mistaken for thinking you have teleported to Bondi’s Icebergs, a bar on the Cote D’Azur or any other chic waterfront locale anywhere in the world. With its ideal perch overlooking Avoca Beach, newly fitted floor-to-ceiling glass walls that
It’s the biggest night of the year and to help you end 2017 with a coastal chic bang, we’ve compiled some of the hottest and hippest things happening on the Central Coast this New Year. Seaside restaurants are putting on exquisite meals, beachfront bars are teeing up epic parties and for something a bit racey,
Seasoned Aussie chef Peter Kuruvita has returned to the Central Coast to cook up a seafood feast and share a message close to his heart. From the waterways of his homeland Sri Lanka to the shores of his home state Queensland, Peter is passionate about protecting the marine environment and seeing all seafood survive and thrive.
Inside it’s just as you’d hope a fishermen’s wharf restaurant would be. The lights are cradled in crab pots and vintage signs hark back to a time and place of crab shacks and oyster bars. Vance Joy’s Riptide is playing and behind the bar, sail boats and fishing rods circa the First Fleet add a
We’re well and truly hooked on the Central Coast’s sustainable seafood festival – Cast Off. Blessed with summer-in-autumn weather, the festival sprung to life under a powder blue sky, the sun shining down on Woy Woy’s picturesque waterfront as revellers poured into the Boulevarde. The brainchild of the family behind Woy Woy Fishermen’s Wharf (WWFW), it was a
They come in trays, one or two dozen a pop, freshly plucked from Brisbane Water and shucked for our eating pleasure. The oysters at the Brisbane Water Oyster Festival are mostly of the locally-grown Sydney Rock variety and so deliciously fresh and plentiful, we’re a bit “shellfish” and devour a whole dozen. The annual festival, now in its
After years working with Stefano Manfredi at Bells, there was always going to be a lot of buzz about what Cameron Cansdell and Hayley Hardcastle did next (Cameron was head chef at Bells and Hayley managed the restaurant). With such an impressive restaurant pedigree, there was a lot of hype around the Killcare couple’s Avoca restaurant but