Cara is shaking up Newcastle’s dining scene with a modern approach to wining and dining

Written by: Jo Hartley

Beyond the big, bustling venues and beachside pubs, we’re seeing the rise of the intimate spaces where you can sink into a seat, share a bottle, graze slowly, and feel part of something considered.

Leading this new wave is Cara, the neighbourhood bistro and wine bar now open in The Junction.

Nestled in the small village pocket of the Junction Square, Cara is bringing something totally new, pairing delicious wines with flavour-packed taster plates in a simple, less-is-more approach. Trust us – one sitting won’t be enough.

Entering the venue, what popped immediately was the atmosphere — fun, yet refined. Soft hues of pink and green play against pops of yellow outside, catching the light in a way that makes you smile as you walk in. Fresh flowers at the entrance, adding an easy elegance.

Owner / Head Chef Max Crawford and GM Kirsty Dale

Owner and head chef Max Crawford chats us through the menu, explaining that Cara’s menu boasts a list of dishes that combine and draw flavours from Europe, and the UK. From daily homemade focaccia to devilled eggs and pork tonnato to treacle tart.

“I like to cook seasonally with what’s available, so our menu will reflect that, but I love classical cooking and creating delicious dishes that combine cultures,” says Max.

“Our oxtail pie’s a perfect example – part French, part British. It’s about having a good blend of comforting dishes that people like and know, and a few surprises that get people trying something new.”

With a background working in wine bars in London and Hobart, Max arrived in Newcastle in 2022 and saw a gap in the market.

“Newcastle is close to some of the oldest wineries around, so it made sense to create a small neighbourhood bistro where wine and food share the spotlight.

“The idea is that you pop in here for a glass of wine and some olives, then see something on the menu you fancy, and before you know it, you have four or five plates in front of you. We want people to leave feeling content. It’s a less-is-more vibe with smaller plates, lots of flavour, and a really nice way to eat.”

Speaking of wine, the list has been a collaboration between Max and Cara’s General Manager, Kirsty who just returned from working at a little gastro-bistro in the 12th arrondissement in Paris called HuThoPi. It was here Kirsty was managing the front-of-house and working on the cellaring program, prior to this you could find Kirsty at Una Más in Coogee, where she was awarded a wine glass from the Gourmet Traveller Wine List of the Year Awards.

The Cara list focuses on smashable domestic references, predominantly from small producers and with minimal intervention philosophies. Alongside this you will find some crowd pleaser international picks such as chenin blanc from Vouvray, Provence rosé, Etna Bianco and Argentinian Malbec.

Browsing through the menu you'll notice a range of reasonably priced options, with around 14 by the glass and 20 by the bottle, this mix has the flexibility to grow and change based on what customers are seeking. 

It's not all about the wine, but given the wine bar status, the cocktail and other beverage selections are small but well considered.

“The good thing about being small is you can adapt easily. You can make those decisions, but like last night, guests were quite willing to try new stuff that they had never had before, which was great.”

So, who is Cara? 

“My family's Scottish, and my wife grew up in Cornwall, so we both have Gaelic roots,” says Max.  

“Cara means friend in Gaelic and is a way of expressing closeness and familiarity in Italian. That's the type of ethos we’re after. We want to create somewhere reliable and consistent that’s about community, colleagues, and family.”

Cara feels like the kind of place that Newcastle has been waiting for - intimate, European in spirit, and yet grounded in our Novocastrian city. It hasn't just opened its doors — it’s opening a new chapter in how Newcastle dines. And we have a feeling it’s a chapter people will want to read again and again.

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