Executive Chef Joey Ingram brings a coastal, produce-led approach to Roundhouse
Roundhouse has long been one of Newcastle’s most compelling dining rooms, where harbour views meet a menu grounded in local produce.
Now, with the appointment of Executive Chef Joey Ingram, the rooftop favourite is entering a new chapter, one that leans further into seasonality, coastal influence and a quietly confident sense of place.
Since launching in 2021, it has become known for its sweeping views, spectacular cocktails, and a menu that proudly champions local produce.
While the view remains one of the best in the city, the kitchen is where the real evolution is taking place.
Executive Chef - Joey Ingram
With experience spanning Michelin-starred restaurants in Paris, some of Sydney’s top dining rooms, including Tetsuya’s, and four consecutive years retaining a chef’s hat at Margan Restaurant in the Hunter Valley, Ingram is no stranger to the culinary scene.
Bringing with him a refreshed focus on seasonality and local sourcing, his approach is grounded in restraint, letting seasonal produce lead, with dishes that feel considered, expressive and quietly confident.
"Seasonality and local produce is paramount with my style of cooking. I like to take the approach that “if it grows together, it shows together”.
The new menu brings this philosophy to life, with a stronger emphasis on coastal Australian dining.
A standout is the Goldband snapper with smoked mussel butter and coastal greens, the fish sourced just beyond Newcastle Heads.
"Our fishmonger is able to stay in contact with me everyday about what is being caught in the region"
Joey additionally works closely with Steve and the Goodchild family of Pukara Estate, using the olive oil in most of the dishes served in the restaurant.
"They make one of the best olive oils I’ve ever tasted and their farm is only about 70kms from the restaurant".
Alongside this, the dining format has evolved. Roundhouse has moved to an à la carte menu, allowing guests to engage with the menu more freely, whether that’s a considered multi-course experience or a lighter, more spontaneous visit.
Roundhouse restaurant has transitioned to an á la carte experience, opposed to their previously offered set menu, allowing guests to shape their own experience and "feel more comfortable when dining with us".
Ingrim has firmly established himself on the menu with additions of "bright, layered, and complementary flavours that shine on the plate".
"I love to compose dishes that look amazing and eat luxuriously but also seem really approachable"
An open lasagne of tiger prawns and scallop layered with shellfish bisque is quickly proving quite popular.
It's really simple in concept, layers of pasta with a rich sauce. Instead of making a bechamel for the ‘creamy’ element, we make a scallop mousse from beautiful Tasmanian scallops.
What brought Joey to Roundhouse?
“I’ve always admired the sustainability ethos of Crystalbrook, it was a major factor in considering the offer for this role. I also have always loved the dining room of Roundhouse. It felt like a great time to join the company and contribute to the evolution of Crystalbrook Kingsley as it enters its fifth year.”
Beyond Roundhouse, Joey will oversee Crystalbrook’s other venues - Rombergs and Ms Marys, ensuring a cohesive culinary focus on sustainability and seasonality throughout the hotel.
It’s also worth noting Joey isn’t the only new chef in the kitchen. Joining him is Josh Gregory, former owner of Honeysuckle’s Thermidor Restaurant, who steps into the role of Head Chef.
Together, the pair bring a strong mix of local knowledge and culinary experience to Roundhouse. For diners, it signals a renewed energy in the kitchen, and a timely reason to return, or finally see what all the fuss is about.
