Long-standing harbourside restaurant, Wharf 350, is serving up an eclectic mix of cuisines.

Located on the ground floor of Rydges Newcastle on Wharf Road within the Honeysuckle precinct and right on Newcastle Harbour, Wharf 350 offers a truly unforgettable waterside dining experience.

With Maitland-born Head Chef John Rutherford at the kitchen’s helm, we drop by to hear what exactly makes this restaurant stand out and why you should visit for your next meal out – whether it be breakfast, lunch, dinner, or even high tea.

After heading up numerous kitchens across Newcastle and the Hunter Valley including Silo and Wandin Kitchen, paired with his experience of living on a hobby farm, John has crafted a newfound respect for the paddock-to-plate philosophy and use of the entire animal.  

His kitchen’s philosophy is now focused on the respectful use of ingredients and creating dishes from raw ingredients with less processed foods shining through. The cuisine? It’s described as Modern Australian Contemporary but offers much more.

“An eclectic mix of cultures work in our kitchen, so the menu in part reflects this. The menu has influences in Middle Eastern, Japanese, Malaysian, South American, Classical French, and Indian cuisines.

“A heavy Japanese influence runs throughout, but we just like to call it good food,” John said.

The seasonal menu highlights an abundance of local produce, celebrating aspects of the Hunter Valley and our surrounding areas.

Working with Binnorie Dairy and Hunter Belle Cheese for some of their dairy products, Newcastle Greens for baby greens and flowers for garnishing, and Lake Macquarie-based Shane’s Seafood for locally sourced seafood.

Looking over the restaurant’s a la carte lunch and dinner menu, John mentions that the Market Fish and Riverina Angus Rump served with crispy potato pave, Dutch carrots, and sprouting broccoli are by far the venue’s most popular dishes.

“Our Port Stephens Yellowfin Tuna Tataki with pickled vegetables and ponzu and our Korean Pork Belly dishes are standouts.”

Classic flavoursome desserts like the Eton Mess with citrus curd raspberries, smashed meringue, and raspberry sorbet and the Black Forrest Dessert with chocolate cremeux, cherry gel, kirsch cream, and brownie crumbs are sweet favourites.

“With a great contemporary Australian menu, we are not your average hotel restaurant. Our target market is to not only continue hosting our hotel guests but branch out into the local community for a mid-week meal or special occasion.”

Open daily for buffet breakfast, expanding into their a la carte menu for lunch and dinner, offering a small bar snacks menu, as well as being home to high teas, corporate conferencing, social events, and even weddings – the team at Wharf 350 are ready and look forward to welcoming you to this waterside dining destination.