Overlooking Newcastle Beach this cafe has it all

Photography courtesy of Yap and Snap!

For many Novocastrians, Estabar is more than just a cafe – it’s a ritual, a meeting place, a go-to spot for slowing down and taking in the fresh ocean air.

Perched on the corner of Shortland Esplanade with views overlooking Newcastle Beach, Estabar has long been a beloved institution in the city’s East End. In April 2024, after more than two decades of stewardship by founder Bec Bowie, the reins were handed to someone who knows the community intimately. 

“I’m a Newcastle boy through and through. This is my local beach and I’ve spent so much of my life right here. Estabar has always been a cornerstone, not just of the East End, but of Newcastle in general. So, when I heard Bec was selling, I knew I had to put my hand up,” Henry Hawcroft said.

Owner – Henry Hawcroft

Rather than approaching the role as a chance to overhaul what works, Henry has embraced Estabar’s philosophy, maintaining its essence while growing into the role with humility and respect. 

“My theory from the beginning was that I knew what Estabar was about and I loved that – so I never wanted to change much. I’m not trying to reinvent the wheel.”

Behind the scenes, Bec’s presence is still felt – and often consulted. 

“She’s still very much a mentor. She had the business for over 20 years, so if something goes wrong, there’s a good chance she’s seen it before. Because of that, she’s always my first port of call.”

Estabar has always been about more than just its prime beachside location. Its ethos – eco-conscious, community-focused, and quality-driven – has seen the cafe continue to partner with an impressive lineup of local producers. 

Coffee is still roasted by Sydney’s innovative Single O, while creamy milk comes from Little Big Dairy, a family-run operation known for its sustainable practices. Avocados arrive fresh and pesticide-free from Adam’s Avocados in Bobs Farm, and eggs are hand-collected and delivered by Just Been Laid. 

“She picks the eggs one day and delivers them here the next. It doesn’t get much fresher than that.”

The cafe’s seasonal menu continues to evolve, making the most of local ingredients and limited space in the compact kitchen.

“We only cook on three induction plates, so it forces you to get creative. It can get chaotic, but there’s a system.”

Produce also comes from names like Pillidge Farm, Hunter Belle, Pukara Estate, James & Rose, and the beloved Mrs Ritter, who still makes her jams and marmalades over a woodfired stove in Mayfield.

“Her grandkids help you load the order into the car. It’s such a great experience.”

But more than food, it’s the community that keeps Henry grounded in his mission.

“We have this regular, Mark, who always talks about the three dimensions of life – home, work, and the third space, where you can just be yourself. For me, that’s this cafe. That’s Estabar.”

Heny’s own personal connection to Estabar runs deep.

“I lost my dad in high school, and one of my teachers brought me here for lunch. Bec was waiting on us – heavily pregnant at the time – and I’ll never forget that feeling of care and community. That moment showed me how much a cafe can mean to people.”

Sixteen months in, Henry isn’t chasing change for change’s sake. Instead, he’s focused on upholding the heart of Estabar.