Experience the very best of the best foodie offerings in Newcastle
Listen in foodies, we’ve curated a delicious guide to keeping your tastebuds well and truly tantalised with a dedicated list of Newcastle’s most OTT dishes!
From the truly wow-inducing jaw-dropping aesthetically pleasing dishes to the divine flavour combinations that will keep you coming back for more. Covering everything from our top-end restaurants to some of our city’s hidden gems, let us take you on a food journey from sun-up to sun-down with the best of the best foodie offerings in Newcastle.
BREAKFAST
Biscoff Pancakes | XS Espresso Kotara & Jesmond
Ingredients: 4 Stack Pancakes with a Biscoff sauce centre, topped with Belgian chocolate and Biscoff, crushed Biscoff biscuits, and a scoop of vanilla ice cream.
Where: 1 Kullaiba Rd, Kotara | 41/28 Blue Gum Rd, Jesmond
More Info: click here
Nuac Cham Eggs | Equium Social
Ingredients: Three super crispy shallow fried eggs with a Nuac Cham sauce, fresh herbs, sambal, and sourdough.
“Not your run-of-the-mill breakfast eggs. A Thai-style dish, the fresh, punchy, and aromatic herb salad and Nuac Cham sauce are balanced by the rich runny egg yolks, and super crispy whites, perfect mopped up with sourdough,” Remy Tattersall said.
Where: 1/5 Maitland Rd, Mayfield East
More Info: click here
LUNCH
All You Can Meat Platters | The Bavarian
The Bavarian have just relaunched their All You Can Meat platters, which are available every Wednesday for $35 per person. Huge platters of crispy pork belly, golden crumbed chicken schnitzels, plump German sausages, saucy BBQ wings, sauerkraut, and lashings of gravy.
“Our All You Can Meat platters demonstrate the very best of The Bavarian’s hospitality; generous portions, big meats, big flavours, traditional recipes, and casual dining contentedness. Our guests have been calling for us to reinstate these weekly indulgent platters, which is what we have done,” said The Bavarian Food & Beverage Director, Sandra Huditz.
Where: 103/30 Pearson St, Charlestown
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Wagyu Chuck Tail Flap | Âpé Yakitori Bar
Ingredients: Wagyu Chuck Tail Flap, black Asahi salt, fresh grated Tasmanian wasabi, and burnt lime.
“We love this because the wagyu cut is now well-known for most people. Its tender and fatty that melts in your mouth, and the fresh wasabi is from Tasmania. We had the chance of being at the farm and watching them grow on a beautiful farm in Launceston.
“The black Asahi salt is made in-house with one of the most delicious Japanese crafted beers, and finally the chargrilled lime! All ingredients together make a whole new level of flavour in your mouth.”
Where: 3N/1 Honeysuckle Dr, Newcastle
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Yen Ta Fo | Bangkok Nights
Ingredients: Flat rice noodle in pink fermented bean soup with fish balls, squid, fried tofu, blood jelly, water spinach, and crispy wonton.
Where: 37 Beaumont St, Hamilton
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DINNER
Cacio e Pepe | Lock’s Paddock
Ingredients: Organic Durum wheat pasta, extra virgin olive oil, Sardinian cracked pepper Pecorino cheese wheel, parsley, chives, black truffle paste, salt & pepper, and love.
“It’s pasta and truffle served out of a 6kg cheese wheel! What’s not to love about it!”
Where: 16 Watt St, Newcastle
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Kingfish Carpaccio | Prince of Merewether
Ingredients: Kingfish carpaccio, Japanese citrus dressing, daikon, shiso
“This dish not only looks amazing, but it also tastes divine. It’s an absolute favourite on our menu. We buy in fresh whole kingfish and hang it for three days to intensify the flavour, then it’s sliced to order. The sweet and sour umami elements of the house-made ponzu sauce are the perfect accompaniment, layered with the freshness of daikon, a subtle hint of mint from the micro shiso leaf, and a touch of chilli, creating a perfectly harmonious dish.
“What makes this dish so amazing? The sauce! We often have customers begging for us to bottle it so they can take it home!”
Hint: Take it next level and try it with a cocktail. Our YUZU Daddy of Four Pillars Yuzu Gin, Yuzu juice, and house-made honey syrup are a great match.
Where: 1 Morgan St, Merewether
More Info: click here
Mud Crab, Prawn, & Scallop Dumplings | Light Years Asian Diner
Ingredients: Complete with red vinegar, shellfish oil, and dill.
Where: 5-7 Darby St, Newcastle
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Turmeric Cauliflower Tempura | Oh My Papa
Ingredients: Vibrant yellow with coconut, dill, and lime dressing.
“Don’t miss for vegans! You can’t stop until the last bite. The mint and lime dressing sauce is bursting with flavours and aroma delighting your senses.”
Where: 26 Lyrique Ln, Newcastle
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DESSERT
Eucalyptus crème diplomat | Roundhouse, Crystalbrook Kingsley
Ingredients: Eucalyptus crème diplomat, gin macerated strawberries in Earp Distilling Co. No 8 Dry Gin, candied black olives, strawberry sorbet.
“Balancing big flavours that you often don’t see (eucalyptus and olives in dessert) in an interesting and considered way. It is an innovative use of Australia’s native eucalyptus in a rich crème diplomat, contrasted with vibrant strawberry flavours and sweet and salty candied olives.
“We love how different it is from what you often see on a dessert menu, and when you taste it, you appreciate how unusual but absolutely delicious the dish is. It also meets our Climate Calorie sustainability pillars featuring locally sourced ingredients, reducing food waste, products are delivered in eco-friendly packaging, and it displays a culturally considered native ingredient.”
Where: Level 9/282 King St, Newcastle
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Lemon Mousse | Jana Restaurant & Bar, QT Newcastle
Lemon curd, lemon mousse, lemon sponge, Earp limoncello caviar, Valrhona Ivoire, isomalt, candied lemon skin, tonka bean crumble, meringue.
“The Lemon Mousse is inspired by an Amalfi coast dessert called ‘delizia al limone’. At first taste, it’s full of different flavours and textures, not just for citrus lovers as the dessert is well balanced and not overly sweet!”
Where: 185 Hunter St, Newcastle
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