Woy Woy Fishermen’s Wharf: fish’n’chic
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 touch of seafaring nostalgia.
If the boats bobbing in the moonlight aren’t enough of a reminder that you’re on the water, there is a wall-mounted mahi mahi, strings of buoys and pastel oars strategically dotted around the place to amp up the restaurant’s coastal chic.
Located to the rear of the fish’n’chip shop (follow the giant squid mural down the side), Woy Woy Fishermen’s Wharf restaurant is a cavernous space with lush, green hanging gardens.
Long wooden bar tables built for groups of rowdy friends and family mix with smaller, intimate tables for two.
We perch on some retro metal chairs under a crab pot light on the finger of wharf that juts out into the water.
A salty breeze glides through the open windows. Pelicans glide by periodically.
Above us, a blackboard lists the day’s catch – local jewfish, whole snapper or fried flathead.
Our seafood feast begins with crunchy fish tacos and a bucket of fresh, juicy prawns with a tangy mayonnaise.
Next up is a fish burger with wasabi mayo, which arrives pretty as a picture on a wooden board.
Huge fillets of swordfish poke out of a soft and sweet brioche bun that’s overflowing with a colourful tomato and cabbage slaw. The chips are adorned with a tasty herb crumble.
There are a couple of dishes which have such a beautiful, strong flavour, you’ll want to mop up every last drop of sauce with chips and bread.
The pippies in XO sauce are off-the-charts tasty and the chilli crab is a seemingly bottomless bowl of claws swimming in a Singaporean sweet chilli sauce.
It all goes down a treat with a refreshing bottle of Lord Nelson pale ale.
A Central Coast icon that has notched up more than 40 years in its picturesque location on Woy Woy’s waterfront, the establishment is now being run by the third generation of Claytons – brothers Sam and Jack.
Keeping it all in house, Sam’s other half Xanthe Highfield is the talent behind the fisherman chic interior design.
The local family is as passionate about sustainable seafood as serving the freshest and tastiest local catch to diners.
As well as the restaurant, Woy Woy Fishermen’s Wharf is home to a seafood market, fish’n’chip shop and a pod of resident pelicans.
Coastal Chic Tip: Check the website for holiday opening hours.