Located amidst the restaurants and bars dotted along Newcastle’s Hunter Street, Charlie’s Rooftop invites you in with its captivating 1960s mid-century modern Palm Springs-inspired interior. But what truly sets this fairly new venue apart is the food menu – crafted by Executive Chef Blake Dyer.

The venue has quickly developed a strong following for its epic drinks menu and unparalleled outdoor terrace entertaining space over the weekends, but what seems to have gone rather unnoticed is their food – an unexpected addition to what has been pegged as more of a watering hole than dining spot.

Blake, a born and bred Novocastrian, had his passion for cooking ignited from his mother’s culinary finesse, with his career spanning all across Australia including kitchens in Uluru, Hamilton Island, to the Cruise Bar in Sydney’s Circular Quay. However, it was his time at The Torridon Hotel in Scotland’s picturesque highlands that saw him refine his craft.

Joining Charlie’s, Blake has crafted a menu that features a strong connection to local suppliers, and each dish a nod to his nation-wide and global adventures.

“I curate menus that reflect not only my personal palate, but also the vibrant culinary tapestry of locales I’ve traversed. Drawing from a diverse range of cultural influences garnered from my kitchen experiences and travels across numerous countries, I’ve crafted a shared-style menu that celebrates this diversity,” Blake said.

Offering a share-style menu every day, alongside a set menu on Wednesdays, Thursdays, and Fridays (more on that later), we dropped by Charlie’s Rooftop to sample a little bit of everything for ourselves and see what the fuss is all about.

The share-style menu kicks off with four distinct taco flavours; Birria Beef, Spiced Crumbed Fish, Chipotle Chicken, and Tajin Sliced Eggplant – each just as good as the next.

The rest of the mouthwatering share plates has a strong focus on fresh and seasonal ingredients, and food that is, for lack of a better word – fun.

Whether it's the Korean Chicken Wings, Fried Zucchini Flowers, Beef Carpaccio, or Szechuan Squid, each dish has been considered and lovingly presented.

“Among my personal favourites, as well as crowd-pleasers, is the Beef Carpaccio featuring dwarf truffle beach, shaved pecorino, mustard leaf, nashi pear, and extra virgin olive oil. As well as the Prawn Roll with lettuce, spiced mayo, and chives.

“And, of course, our tacos have garnered quite a reputation, especially during our Thursday night Carlitos Cantina events – be sure to reserve your spot!”

Come Wednesdays, Thursdays, and Fridays, Charlie’s invites you to Come Dine With Me – an elevated reserved dining experience showcasing Charlie’s off-menu dishes each paired with the perfect beverage.

“The set menu is designed to showcase our culinary prowess, complementing the main attraction of our rooftop venue. Aimed at those seeking a mid-week indulgence, it offers a curated dining experience of exceptional value.”

And exceptional value it is.

For just $99 per person, diners enjoy four courses with matched beverages. The current set menu features:

Starter
Ndjua, ricotta, gremolata, vincotto, crostini
Usher Tinkler Prosecco

Entrée
Rolled tuna tartare, soy glaze, pea, heirloom tomato and squid salad, sauce nero
Verdita Margarita

Main
Sous vide chicken breast, potato puree, braised fennel, chestnuts, tomato vinaigrette, chicken skin cracker
Tulloch Chardonnay

Dessert
Lemon curd tart, raspberry, cracked pepper meringue

“We believe in guiding our guests through the best of what we offer, simplifying their choices while ensuring a memorable culinary journey.”

With its Palm Springs-inspired ambiance and welcoming vibe, Charlie’s Rooftop isn’t just a bar, it’s a destination for both food and beverage enthusiasts alike. Whether you’re seeking excellent food, a relaxed rooftop ambiance, or a little bit of both – Charlie’s invites you in for an unforgettable experience.