Earlier this year, much-loved longstanding venue, Emerson’s at Adina Vineyard in the Hunter Valley’s Lovedale announced the closure of its restaurant.

Loyal followers didn’t have to wait long until they could dine on Emerson’s iconic dishes once more with the launch of Emerson’s on the Lake in Toronto’s Royal Motor Yacht Club happening just a few weeks later in late February.  

Today, just a few short months after the venue’s opening, we popped by to see the new space and chat with Emerson about this change of scenery.

Originally from the Philippines, Chef Emerson Rodriguez has been cooking in kitchens in the Hunter Valley for over 20 years, with 13.5 of those being at his own venue; Emerson’s Restaurant.

Originally launching Emerson’s Restaurant back in 2009, Emerson built a strong reputation in the Hunter region with his unique take on foodie flavours. 

With an extensive career in the culinary world, Emerson has spent his years running fine dining restaurants, catering concerts, creating intimate dining experiences for private events, and now, creating a unique dining spot for Lake Macquarie locals.

The reception at Emersons on the Lake has been nothing short of spectacular. The overwhelming support and enthusiastic responses from the community, shows the successful fusion of Emerson’s quality cuisine and welcoming ambiance.

“From that first day we opened, we honestly haven’t stopped. We’ve been booked out consistently.

“The support from the locals here has just been amazing. The thing that we’re getting from the members and the locals is they just say thank you. It’s so nice to have such a quality restaurant here on this side of the lake,” Emerson said.

The menu at Emerson’s on the Lake reflects Emerson’s continuous commitment to quality food. An expansive menu is offered for the restaurant, and updated every three to four days, alongside a separate menu for more casual dining in the club space.

“I’m still doing the exact same thing menu wise that I was doing over at Adina. The board wanted to have a better dining experience for the people that were coming here. They wanted that level of quality but also still have something simple for the sailors when they come in from the water.”

Emerson’s intuition for guests’ experiences means he knows exactly how to deliver a fresh, flavoursome, beautifully-plated dining experience. Partnering fresh local produce with his ability to create simple, effective, and downright delicious meals.

Naturally, a good deal of Emerson’s day is spent working with suppliers to source the freshest produce around, connecting with a number of local producers including seafood from the legends at Shane’s Seafood and dairy products from Binnorie Dairy.

Whilst the main restaurant’s menu is updated every few days, there are some standouts that will never leave the menu including HUNTERhunter’s personal pick; the Spiced Roasted Cauliflower with Binnorie feta and toasted mixed seeds. A strong focus of seafood is featured across the menu – perfectly matched to the venue’s lakeside setting.

“I still change the menu every three to four days. It’s a lot of work but the diners are really loving it. Plus, it keeps it interesting.”

The bar menu even features some up-market pub-style feeds with specials like the Barramundi Burger, Emerson’s Duck Pate, and Chicken Milanese having been welcome additions to the venue’s offering.

The quick success of Emerson’s on the Lake has seen the venue continuously booked out for lunch and dinner, week on week. With Mother’s Day booking booked out six weeks in advance, our best advice is to get planning to ensure you’ve got a table secured at this Lake Macquarie foodie haven.