Honeysuckle’s much-loved oyster bar & brasserie closes the doors

At the end of 2025 the sad news was shared by Jess and Josh their Honeysuckle restaurant - Thermidor closed its doors, here is what they had to say. 

With heavy hearts, we need to share that Thermidor will be closing its doors as of today. This wasn’t the timeline we expected, but unforeseen circumstances mean our journey ends sooner than planned.

Thank you for every booking, every celebration, every oyster, every moment shared in our dining room. Your support has meant more to us than we can express.

To our incredible staff and loyal guests - you’ve been the soul of Thermidor. We’re deeply grateful.

For all future bookings, we’ll be in contact in the coming days.

With love,
Team Thermidor

Josh & Jess Gregory

Two years ago, Josh and Jess Gregory opened the doors to Thermidor, a waterfront oyster bar and brasserie right on Newcastle Harbour – starting a new chapter in their already impressive hospitality careers. 

Since then, the pair have built a space that not only continues to celebrate their love of food and service, but also reflects the ever-evolving identity of Newcastle’s dining scene. 

“We’ve had some massive ups and downs, but now, we’re happier than ever with where Thermidor is. The last couple of months we’ve really honed in on who we are, what our brand is, and where we want to go as a business,” Jess said. 

For both Josh and Jess, Thermidor has been more than just a restaurant, it’s been a process of discovery. Both seasoned hospitality professionals with experience at Muse Kitchen, Bistro Molines, Flotilla, and EXP, the couple have long worked at the highest level for other restaurateurs. 

Owning their own restaurant, however, brought with it a whole new set of challenges. 

“It’s been a huge learning curve in the sense that we’ve always run restaurants for other people, but running one for yourself is a completely different level of stress and pressure. You’re not given a structure or identity, you get to build one. For us, that meant asking what do we do well, what do we want to bring to Newcastle, and what do the people of Newcastle need from us?” Josh said. 

When Thermidor first opened in September of 2023, the pair weren’t entirely sure where they fit. 

“Originally, we were trying to do a little bit of everything and please everyone. But you just can’t please everyone. Instead, we needed to focus on what we’re good at and really hone in on that,” Jess said.

Two years on and Thermidor has officially found their groove. 

“We’re relaxed dining. Not fine dining, not casual, but something in between. That balance has been so well received, and it feels true to who we are.”

At the heart of Thermidor’s success is the couple’s unwavering commitment to their core principles – guests come first, the best produce is always at the centre, and that produce is treated with care. 

“We haven’t let go of those values and that’s given us longevity. It’s made it easier to shift and pivot to what resonates with our guests while still staying true to ourselves,” Josh said. 

The menu is an ever-changing reflection of both the seasons and Josh’s creativity in the kitchen. From Mediterranean-inspired dishes to winter menus with spice-driven Asian influences, Thermidor offers a dining experience that feels both adventurous and personal. 

“I’m very driven by the seasons, but more by how the seasons make me feel as a chef.”

Seafood plays a starring role on the menu, with the oyster bar a highlight for many diners (four unique toppings to choose from). From Glazed Pork Ribs with labna and pomegranate molasses to the Kingfish Ceviche with green curry and pandan, Thermidor’s dishes are both playful and rooted in quality. 

Larger share plates like the whole Etty Bay Barramundi or the Pork Shoulder Bossam (800g) showcase Josh’s love of cooking over the fire, while indulgent creations like the Lobster Thermidor with mafaldine and calabrian chilli nod to the couple’s fine dining heritage.

At the same time, the menu provides a platform for collaboration with the kitchen team. Josh encourages chefs to experiment with techniques and ideas, building dishes around their curiosity while sharing his own knowledge from years spent in some of the world’s best kitchens.

“The team in the kitchen are all unbelievably talented young chefs. Being a chef at this level, I want to teach as much as I can and pass on my knowledge. This collaboration continues to make the menu more dynamic and keeps it exciting for everyone.”

For Josh, food is a way to connect people to a memory, while Jess ensures the diner’s overall experience is unforgettable. Together, alongside their dedicated team, they create a balance that has kept locals and visitors coming back. 

“Over the last two years, we haven’t spent really any time on marketing, all of our growth has been organic. A highlight for me is every time someone friends us on their own. It makes me feel good that people are still talking about us and still coming back,” Jess said.

Beyond the food, Thermidor has become a home for community, but within its team and their guests. 

“The biggest highlight over the last two years has to be the little community we’ve built here. We’ve got a really strong team that believes in who we are and what the venue is. Everyone has a sense of ownership over the business.”

This collaborative spirit extends to events too. While Thermidor has long hosted wine dinners, Jess and Josh are now choosing to champion only the events they’re genuinely excited about. For now, it’s a murder mystery Halloween dinner and a Father’s Day special set for Sunday, September 7. 

“It’s about creating events that keep things interesting, not just for our guests, but for our team as well.”

Looking ahead, the Sunday brunch, originally a winter offering, has become a much-loved fixture that will continue into spring and summer. Haven’t tried? Expect unique flavour combinations like the Satay French Toast, Slipper Lobster Benedict, or Shakshuka to share,  all perfectly washed down with coffee thanks to Newcastle-based roastery, Darks Coffee Roasters. 

“We’d love for locals who haven’t experienced us yet to come in and dine. Once people dine with us, the returning customer rate is really high. We just want more people to step out of their normal routine and give something else a try,” Josh said.

From their stunning Honeysuckle location to their thoughtful, produce-driven menu, Thermidor is a restaurant that has grown into itself. Two years on, Josh and Jess are not just running a restaurant, they’re shaping an experience that reflects their vision, their passion, and their city. And for Newcastle diners, it’s one worth visiting.