A new dining destination, Charred, launches at Pocket Bar
Located ocean side at Terrigal Beach, Pocket Bar has long been a favourite with locals and visitors alike for its quality cocktails and laid back attitude, and just as the Central Coast continues to evolve - so too has Pocket Bar.
Located at the back of Pocket Bar, Charred has been the concept of owner Karl Schlothauer and Group Head Chef, Paul Carr and is the only offering of its kind on the Central Coast, with Karl explaining,
“With the addition of booth seating, Charred now allows for long lunches and feasting. It fills a gap on the Central Coast and aims to become the dominant player of protein and fire".
Charred focus' on sourcing the best local ingredients and produce with Group Head Chef Paul working closely with local butcher Scott Wilson of Moobi Valley butchers in Berkeley Vale, who provide Charred with their own Dry Aged, Hunter Valley - Pasture-Raised Wagyu x Angus beef.
Joining the House of Pocket small bar and restaurant trio - Stitch Bar (Sydney’s CBD), Button Bar (soon to be relaunched in Surry Hills), and Pocket Bar (Terrigal), in 2020 Paul’s diverse career has seen him cook around the world, from London to Spain and Dubai.
Most recently his two years spent running The Beefsteak Club in Amsterdam allowed him the opportunity to showcase some of Europe’s best beef, dry-aging and butchering in-house, and now, Chef Paul is keen to replicate his steak and smokehouse experience on the Central Coast.
Charred offers an exciting seasonal menu from a minimal waste kitchen specialising in a variety of dishes cooked over wood and charcoal.
Dishes to note include the Steak Tartare with house-made whisky BBQ dressing, mustard seed, pickled onion, parmesan, and anchovy mayo (with the option to swap out the steak for beetroot for plant based guests) or the Charred Tomato Burrata Salad.
While the stars of the show are definitely the steaks, with fillet, sirloin, picanha available or the steak of the day - priced per 100g. And, don’t forget the beef fat fries or confit leeks with garlic butter, fennel chimichurri, orange zest on the side.
A welcomed addition to the Central Coast dining scene Charred is bringing loads of fiery flavour and needs to be added to your list of places to dine at on the Central Coast.
To stay up to date with all the latest foodie news on the Central Coast sign up to our e-newsletter.