Follow the Seafood Trail across Newcastle this Tuna Fest
Newcastle’s love of seafood is getting its own city-wide celebration with the arrival of the Newcastle Tuna Festival, bringing together local chefs, restaurants, pubs, and bars for a fresh take on one of the region’s most iconic catches.
As part of the festival, the Seafood Trail invites diners to visit participating venues across Newcastle and try their exclusive Tuna Fest offering.
From bluefin tuna crudo and tuna tataki to king prawns, mussels, paella, snapper, and seafood share plates, the trail is all about showcasing the creativity of Newcastle’s hospitality scene.
Whether you’re planning a progressive lunch, booking in for dinner, or simply looking for an excuse to try somewhere new, the Seafood Trail is your chance to taste your way across Newcastle during Tuna Fest.
Newcastle Tuna Fest returns in 2026 bringing a bigger, bolder celebration of seafood, local restaurants, and the city’s coastal dining identity. Launching on Sunday, June 28, with the Grand Opening Event, Newcastle Tuna Fest continues throughout July with the festival centering around the Newcastle Seafood Trail, with around 30 participating venues across Newcastle each creating a signature tuna or seafood dish.
This article was produced by HUNTERhunter in partnership with Newcastle Tuna Festival. Thank you for supporting the partners who make HUNTERhunter possible.
Âpé Chilean Nikkei Restaurant
Ape is turning local tuna into a Chilean-style sando, layered with crunch, freshness, and heat.
Dish: Chilean Style Local Tuna Sando
Dish description: Chilean-style tuna sando on Japanese milk bread with panko-crumbed tuna loin, chilena salad, avocado, kewpie, and pickled red chilli.
Chef: Nicolás Pedemonte
Dish availability: Mon–Thu dinner only, Fri–Sun lunch only
Dinner service: 5pm–9:30pm Mon–Thu
Lunch service: 11:30am–2:30pm Fri–Sun
Arno Deli
Arno Deli is putting its own spin on a classic tuna melt with herbs, capers, and plenty of comfort.
Dish: Tuna Melt
Dish description: Golden toasted Arno-style tuna melt with capers, dill, and parsley.
Chef: Will O’Brien
Dish availability: During opening hours
Dinner service: N/A
Lunch service: 8am–2:30pm Mon–Fri, 8:30am–3pm Sat–Sun
Bangkok on King
Bangkok on King is serving a traditional Thai seafood soufflé, steamed and presented inside a young coconut.
Dish: Hor Mok Young Coconut with Prawns
Dish description: A traditional Thai seafood soufflé made with prawns, red curry, coconut cream, and aromatic herbs, gently steamed inside a young coconut.
Chef: Parinya and Jess
Dish availability: TBC
Dinner service: Normal operating hours
Lunch service: Normal operating hours
Bartholomews
Bartholomews is keeping things classic and indulgent with roasted king prawns finished in shellfish butter.
Dish: Roasted Split King Prawns
Dish description: Roasted split king prawns with shellfish butter, tarragon, capers, and crisp pangrattato.
Chef: Ravi Maharjan
Dish availability: All day
Dinner service: 5pm–9pm Wed–Sun
Lunch service: 12:30pm–5pm Wed–Sun
Bella Italia Ristorante
Bella Italia Ristorante is bringing Italian coastal flavours to the trail with a rich, briny risotto that celebrates prized seafood ingredients.
Dish: Risotto with Armatore’s Bluefin Tuna Roe Bottarga
Dish description: Traditional Italian carnaroli risotto enriched with Cetara anchovy colatura and Bluefin tuna roe bottarga, finished with Apulian tarallo crumble and fresh lemon zest.
Chef: Nico Gentile
Dish availability: Lunch and dinner
Dinner service: 5pm–8:30pm Mon–Thu, 5pm–9pm Fri–Sat, 5pm–8pm Sun
Lunch service: 11:30am–2:30pm Mon–Sun
Blanca
Blanca is bringing Mediterranean-style richness to the trail with grilled prawns, shellfish butter, and earthy accompaniments.
Dish: Grilled King Prawns
Dish description: Grilled king prawns served with braised chickpeas, black olives, farro, tahini molasses, and shellfish butter.
Chef: Lachlan McGregor
Dish availability: TBC
Dinner service: TBC
Lunch service: 11:30am–3pm
Bocados Spanish Kitchen
Bocados is serving a meaningful Peruvian-inspired dish that honours the late Raul, the venue’s previous owner, chef, and much-loved friend.
Dish: Causa de Atun
Dish description: A classic Peruvian dish of raw tuna, aji amarillo, avocado, mashed potato, and acevichada dressing. Meaning “life” in Quechua, Causa is being served in memory of Raul, who loved the dish.
Chef: Team effort
Dish availability: Lunch and dinner
Dinner service: 5:30pm–late Mon–Sat, 5pm–late Sun
Lunch service: 12pm–2pm Fri–Sat
Customs House Hotel
Customs House Hotel is keeping things simple, fresh, and full of flavour with a raw tuna dish featuring smoked soy and chilli.
Dish: Raw Ulladulla Tuna
Dish description: Raw Ulladulla tuna with avocado, smoked soy, and chilli dressing.
Chef: Sean Townsend
Dish availability: Lunch and dinner
Dinner service: 5:30pm–7:30pm
Lunch service: 11:30am–3pm
Distrikt at Mercure
Distrikt is offering a barramundi dish with crisp skin, pasta, herbs, peas, and chutney.
Dish: Pan Roasted Crispy Skin Humpty Doo Barramundi
Dish description: Pan-roasted crispy skin Humpty Doo barramundi with shell pasta, basil and pea volute, pangrattato, and chutney.
Chef: Fahim Ferdous
Dish availability: TBC
Dinner service: TBC
Lunch service: TBC
East End Hub
East End Hub is offering a lunch-only tuna tataki that balances savoury, sweet, citrusy, and fiery flavours.
Dish: Tuna Tataki
Dish description: Tuna tataki dressed in sesame, soy, and miso, lifted with chilli jam and lime.
Chef: Anthony Kocon
Dish availability: Lunch only
Dinner service: N/A
Lunch service: 12pm–2:30pm, seven days
Foghorn
Foghorn is serving gin-cured tuna alongside a seafood share plate made for groups.
Dish: Cured Tuna
Dish description: Tuna cured in Forty Spotted Citrus and Pepperberry gin with burnt orange, finger lime, pistachio, and fresh herbs. Also available is a seafood share plate with whole fried fish, seared scallops, chilli king prawns, salt and pepper squid, and sides.
Chef: Marley Longo
Dish availability: All day
Dinner service: 11:30am–9pm
Lunch service: 11:30am–9pm
Frenchie
Frenchie is putting a native Australian spin on the classic prawn roll with pepperberry butter and espelette.
Dish: King Prawn Roll
Dish description: King prawn roll filled with pepperberry butter-poached prawns, cocktail sauce, and espelette pepper.
Chef: Rafael Tonon
Dish availability: TBC
Dinner service: TBC
Lunch service: TBC
George Darby Hotel
The George Darby Hotel is keeping things fresh and bright with a classic tuna tataki served with punchy Japanese-inspired flavours.
Dish: Tuna Tataki
Dish description: Lightly seared tuna tataki served over a wakame and sesame salad, finished with ginger and yuzu dressing.
Chef: Sam Chatloup
Dish availability: All day
Dinner service: 11am–9pm Mon–Sun
Lunch service: All day dining
Hao Chi Newcastle
Hao Chi Newcastle is offering seafood lovers the chance to enjoy live seafood at a discounted rate throughout the festival.
Offer: 20% Off All Fresh Live Seafood
Dish description: Enjoy 20% off fresh live seafood including mud crab, rock lobster, pipis, abalone, and coral trout. Diners must book 48 hours in advance and mention Newcastle Tuna and Seafood Festival when booking.
Chef: Pak Yuen Lam
Dish availability: Lunch and dinner, seven days. Must book 48 hours prior for the discount to apply. A 10% surcharge applies on Sundays.
Dinner service: 5pm–9pm Sun–Tue, 5pm–9:30pm Wed–Sat
Lunch service: 11am–2:30pm Mon–Sat, 10:30am–2:30pm Sun
Harrisons
Harrisons is serving yellowfin tuna with a bold puttanesca dressing and a citrusy finish.
Dish: Yellow Fin Tuna
Dish description: Yellowfin tuna with puttanesca dressing, peperonata, and burnt cara cara orange.
Chef: Jung Woo Lee
Dish availability: TBC
Dinner service: 5:30pm–10pm Wed–Sat
Lunch service: 12pm–2:30pm Fri–Sun
Kingfish
Kingfish is serving a rich baked seafood lasagne layered with crab, prawns, lobster bisque, and cheese.
Dish: Baked Prawn Lasagne
Dish description: Baked prawn lasagne layered with blue swimmer crab and king prawns, rich lobster bisque, melted cheese, and confit leeks.
Chef: Patrick Skelton
Dish availability: Anytime during opening hours
Dinner service: 5pm–10pm
Lunch service: 11:30am–3pm Wed–Sun
Koutetsu
Koutetsu is taking the trail in a different direction with a tuna-inspired cocktail full of botanical and savoury notes.
Dish: Tuna Cocktail
Dish description: A cocktail featuring Maidenii Kina, Unico Rosa vermouth, Four Pillars x The Kyoto Distillery Changing Seasons gin, and champagne syrup, carbonated and finished with wasabi oil garnish.
Chef: Chris “Wilso” Wilson
Dish availability: 6pm–late Wed–Sat
Dinner service: TBC
Lunch service: N/A
Maru HiFi
Maru HiFi is taking a Japanese-inspired approach with a tuna tataki that balances roasted, citrus, and umami notes.
Dish: Hōjicha Tuna Tataki
Dish description: Tuna tataki with hōjicha ponzu, yuzu foam, wild grain salad, and tobiko.
Chef: Tyler Swinkels
Dish availability: Dinner
Dinner service: 6pm–9pm Wed–Thu, 5pm–9pm Fri–Sat, 6pm–8pm Sun
Lunch service: N/A
Mary Ellen Hotel
The Mary Ellen Hotel is bringing a Spanish classic to the Seafood Trail with a saffron-rich seafood paella.
Dish: Seafood Paella
Dish description: Spanish seafood paella with smoked chorizo, olives, prawns, mussels, squid, and saffron.
Chef: Luke Rounsley
Dish availability: Lunch and dinner
Dinner service: 5:30pm–8:30pm Mon–Sun
Lunch service: 12pm–2:30pm Mon–Sun
Maryville Tavern
Maryville Tavern is bringing spice, sweetness, and texture together with Aleppo-crusted Southern Bluefin tuna.
Dish: Aleppo Crusted Southern Bluefin Tuna
Dish description: Aleppo-crusted Southern Bluefin tuna with crispy eggplant, golden raisin and almond agrodolce, and wild sorrel.
Chef: Tim Montgomery and Luke McEnallay-Hall
Dish availability: All services
Dinner service: 5pm–8:30pm Mon–Sat, 12pm–8:30pm Sun
Lunch service: 12pm–2:30pm Mon–Sat, 12pm–8:30pm Sun
MEET
MEET is bringing Brazilian comfort to the trail with a hearty chicken and prawn curry.
Dish: Xin-Xin de Galinha
Dish description: Brazilian chicken and prawn curry with cashews, served with cassava and garlic rice.
Chef: Daniel Pires
Dish availability: TBC
Dinner service: TBC
Lunch service: TBC
Merewether Surfhouse
Merewether Surfhouse is going all in with two seafood dishes, giving diners the option to enjoy tuna tartare, wood-fired prawns, or both.
Dish: South Coast Yellowfin Tuna Tartare and Wood-Fired King Prawns
Dish description: South Coast Yellowfin tuna tartare with baby capers, shallots, stracciatella, sorrel, kipfler crisps, lemon, and chilli oil. Also available are wood-fired South Australian king prawns with black garlic and beach herb butter, served with fresh wattle seed flatbread.
Chef: Head Chef Bryce Harling and Executive Chef Ryan Baird
Dish availability: Lunch and dinner
Dinner service: 6pm–8pm Wed–Sun
Lunch service: 12pm–3pm Wed–Sun
MIINE
MIINE is bringing together bluefin tuna, Calabrian chilli, plum, and red pepper for a vibrant crudo.
Dish: Tuna Crudo
Dish description: Bluefin tuna with red pepper emulsion, Calabrian chilli, and plum.
Chef: David Griffin
Dish availability: Lunch and dinner
Dinner service: 5pm–late Wed–Sun
Lunch service: 12pm–3pm Fri–Sun
Nagisa
Nagisa is bringing precision and umami to the Seafood Trail with a pressed bluefin carpaccio.
Dish: Pressed Blue Fin Carpaccio
Dish description: Pressed bluefin carpaccio with yuzu, wasabi and white balsamic vinaigrette, black tobiko, umami rice paper crisps, and shiso gremolata.
Chef: Chris Schofield
Dish availability: All day
Dinner service: 5:50pm–9:30pm
Lunch service: 11:30am–2:30pm
Nautica
Nautica is grilling tuna yakiniku-style and serving it with fresh, fragrant Japanese-inspired accompaniments.
Dish: Yakiniku Grilled Tuna Steak
Dish description: Yakiniku grilled tuna steak with sticky rice, avocado, yuzu, and shiso.
Chef: Luke Carpenter
Dish availability: Lunch and dinner
Dinner service: 5:30pm–8pm Sun–Tue, 5:30pm–8:30pm Wed–Sat
Lunch service: 12pm–2:30pm
Peregrin Restaurant
Peregrin Restaurant is offering a citrus-led tuna crudo with miso, capers, and extra virgin olive oil.
Dish: Seared Tuna Crudo
Dish description: Seared miso-marinated bluefin tuna with ruby grapefruit, pickled eschallots, capers, chives, and Pukara extra virgin olive oil.
Chef: Greg Singian
Dish availability: Lunch and dinner
Dinner service: 5pm–9:30pm Wed–Sun
Lunch service: 12pm–3pm Wed–Sun
Roundhouse
Roundhouse is serving a refined tuna crudo with whipped taramasalata, melon, fennel, chilli, and lemon.
Dish: Tuna Crudo
Dish description: Marinated tuna with whipped taramasalata, sweet melon, shaved fennel, fresh chilli, and lemon.
Chef: Joey Ingram
Dish availability: TBC
Dinner service: 5:30pm–10pm Tue–Thu, 5:30pm–11pm Fri–Sat
Lunch service: TBC
Rustica
Rustica is showcasing bluefin tuna with a crudo that leans into Sicilian flavours, herbs, and fermented chilli.
Dish: Crudo of Blue Fin Tuna
Dish description: Crudo of bluefin tuna with Sicilian salsa, herb and crispbread salad, fermented chilli, and basil oil.
Chef: Mark Hosie
Dish availability: All day
Dinner service: 5pm–8:30pm Mon–Sat
Lunch service: 11am–2:30pm Thu–Sat
Scratchleys Restaurant
Scratchleys is celebrating bluefin tuna with a bright, textural ceviche by the water.
Dish: Bluefin Tuna Ceviche
Dish description: Bluefin tuna ceviche with mixed pickled vegetables, kewpie mayo, wasabi flying fish roe, toasted sesame dressing, and herb oil.
Chef: Nathan Bunting
Dish availability: Lunch and dinner
Dinner service: 5pm–7:30pm Mon–Fri, 5pm–8:30pm Sat
Lunch service: 11:30am–2pm Mon–Sun
Scottie’s
Scottie’s is serving a bistro-inspired tuna dish with punchy ponzu peppercorn sauce and crisp frites.
Dish: Tuna Au Poivre
Dish description: Seared bluefin tuna in a ponzu peppercorn sauce, served with shoestring frites.
Chef: Rudy Huang
Dish availability: Tuna Au Poivre available Thu–Sat dinner and Sun lunch in the restaurant. Lobster club sandwich and Bluefin tuna crudo available across the kiosk and restaurant.
Dinner service: 5pm–9pm Thu–Sat in the restaurant, kiosk until 8:30pm
Lunch service: 12pm–3pm Thu–Sat, 12pm–6pm Sun at the kiosk, restaurant until 4:30pm
Signal Box
Signal Box is serving tuna sashimi with bright Thai-inspired flavours and plenty of crunch.
Dish: Tuna Sashimi
Dish description: Tuna sashimi dressed in zesty nahm jim with coconut, kaffir lime, padron, coriander, and crispy onions.
Chef: Dan James
Dish availability: Available all opening hours
Dinner service: 5:30pm–9:30pm Tue–Fri
Lunch service: 11:30am–2:30pm Tue–Sun
St Lucia
St Lucia is firing up the parrilla for a bold, Latin-inspired seafood dish packed with smoke, spice, and colour.
Dish: 1kg Whole Achiote Snapper
Dish description: Fire-grilled whole achiote snapper with sweet maíz crema, smoky chorizo, shaved fennel, and ancho chillies.
Chef: Jordan Weaver
Dish availability: All day
Dinner service: 12pm–late Wed–Sun
Lunch service: 12pm–late Wed–Sun
Sururu
Sururu is joining the trail with a maguro don centred around tuna zuke.
Dish: Maguro Don with Tuna Zuke
Dish description: TBC
Chef: TBC
Dish availability: TBC
Dinner service: TBC
Lunch service: TBC
The Blind Monk
The Blind Monk is leaning into comfort and flavour with mussels steamed in a rich black lager butter.
Dish: Monks Mussels
Dish description: Steamed mussels in Good Folk black lager butter with roasted garlic, charred leek, and pangrattato, served with grilled sourdough.
Chef: Mahendra Pun
Dish availability: All day
Dinner service: 5pm–9pm, seven days
Lunch service: All day
The Delaney
The Delaney is keeping things simple, fresh, and seafood-forward with a crisp tuna tostada.
Dish: Spiced Bluefin Tuna & Avocado Tostada
Dish description: Spiced bluefin tuna and avocado served on a crisp tostada, letting the seafood speak for itself.
Chef: Stephen Scott
Dish availability: TBC
Dinner service: TBC
Lunch service: TBC
The Falcon
The Falcon is serving a Cajun-crusted tuna dish with creamy avocado, wasabi, yuzu, cucumber, and rice.
Dish: Cajun Crusted Tuna
Dish description: Blackened tuna steak with avocado, wasabi, and yuzu crème, served with cucumber salad and rice.
Chef: Brendhan Bennison
Dish availability: Dinner and Sunday lunch
Dinner service: From 5pm Wed–Fri, from 3pm Sat
Lunch service: From 12pm Sun
The Grand Hotel
The Grand Hotel is serving a seafood pasta with heat, richness, and plenty of prawn-packed flavour.
Dish: Spicy Prawn Mafaldine
Dish description: Ribbons of mafaldine with king prawns in a spicy nduja rosé, finished with roasted garlic and lemon pangrattato.
Chef: Shreekrishna
Dish availability: All day
Dinner service: 5pm–9pm, seven days
Lunch service: All day
The Happy Wombat
The Happy Wombat is bringing tropical flavours to the trail with a char-grilled mahi mahi dish full of colour and freshness.
Dish: Char Grilled Mahi Mahi
Dish description: Char-grilled mahi mahi with warm mango salsa, cauliflower purée, crispy chats, and brussels sprouts.
Chef: Mark Meldrum
Dish availability: Lunch and dinner
Dinner service: 5pm–9pm Mon–Sat
Lunch service: 11am–3pm Mon–Sat
The Junction
The Junction is serving a hearty coastal-style fish pie with smoked seafood, prawns, and a creamy sauce.
Dish: Fish Pie
Dish description: Coastal fish pie with smoked salmon, smoked cod, tiger prawns, peas, and samphire in a creamy seafood sauce.
Chef: Warren Fouracre
Dish availability: All day
Dinner service: 5:30pm–9pm Mon–Tue, 11:30am–9:30pm Wed–Sun
Lunch service: 11:30am–3pm Mon–Tue, 11:30am–9:30pm Wed–Sun
The Prince of Merewether
The Prince of Merewether is serving a fresh tuna crudo with bold Mediterranean flavours.
Dish: Tuna Puttanesca Crudo
Dish description: Tuna puttanesca crudo with Ortiz anchovies, Kalamata olives, fried garlic, tomato concassé, capers, and Pukara Estate lemon oil.
Chef: Josh Lips
Dish availability: Lunch and dinner
Dinner service: 5:30pm–9pm
Lunch service: 12pm–2:30pm
Urban Restaurant and Wine Bar
Urban Restaurant and Wine Bar is serving a refined tuna steak dish with rich, buttery elements and a crisp bottarga finish.
Dish: Poached & Charred Tuna Steak
Dish description: Poached and charred tuna steak served on potato galette with roasted celeriac purée, whipped tarragon butter, and bottarga crumb.
Chef: Tim Atkinson
Dish availability: Lunch and dinner
Dinner service: 5pm–10pm Wed–Sat
Lunch service: 12pm–3:30pm Sat
Maru HiFi
Maru HiFi is taking a Japanese-inspired approach with a tuna tataki that balances roasted, citrus, and umami notes.
Dish: Hōjicha Tuna Tataki
Dish description: Tuna tataki with hōjicha ponzu, yuzu foam, wild grain salad, and tobiko.
Chef: Tyler Swinkels
Dish availability: Dinner
Dinner service: 6pm–9pm Wed–Thu, 5pm–9pm Fri–Sat, 6pm–8pm Sun
Lunch service: N/A
Mary Ellen Hotel
The Mary Ellen Hotel is bringing a Spanish classic to the Seafood Trail with a saffron-rich seafood paella.
Dish: Seafood Paella
Dish description: Spanish seafood paella with smoked chorizo, olives, prawns, mussels, squid, and saffron.
Chef: Luke Rounsley
Dish availability: Lunch and dinner
Dinner service: 5:30pm–8:30pm Mon–Sun
Lunch service: 12pm–2:30pm Mon–Sun
Maryville Tavern
Maryville Tavern is bringing spice, sweetness, and texture together with Aleppo-crusted Southern Bluefin tuna.
Dish: Aleppo Crusted Southern Bluefin Tuna
Dish description: Aleppo-crusted Southern Bluefin tuna with crispy eggplant, golden raisin and almond agrodolce, and wild sorrel.
Chef: Tim Montgomery and Luke McEnallay-Hall
Dish availability: All services
Dinner service: 5pm–8:30pm Mon–Sat, 12pm–8:30pm Sun
Lunch service: 12pm–2:30pm Mon–Sat, 12pm–8:30pm Sun
MEET
MEET is bringing Brazilian comfort to the trail with a hearty chicken and prawn curry.
Dish: Xin-Xin de Galinha
Dish description: Brazilian chicken and prawn curry with cashews, served with cassava and garlic rice.
Chef: Daniel Pires
Dish availability: TBC
Dinner service: TBC
Lunch service: TBC
Merewether Surfhouse
Merewether Surfhouse is going all in with two seafood dishes, giving diners the option to enjoy tuna tartare, wood-fired prawns, or both.
Dish: South Coast Yellowfin Tuna Tartare and Wood-Fired King Prawns
Dish description: South Coast Yellowfin tuna tartare with baby capers, shallots, stracciatella, sorrel, kipfler crisps, lemon, and chilli oil. Also available are wood-fired South Australian king prawns with black garlic and beach herb butter, served with fresh wattle seed flatbread.
Chef: Head Chef Bryce Harling and Executive Chef Ryan Baird
Dish availability: Lunch and dinner
Dinner service: 6pm–8pm Wed–Sun
Lunch service: 12pm–3pm Wed–Sun
MIINE
MIINE is bringing together bluefin tuna, Calabrian chilli, plum, and red pepper for a vibrant crudo.
Dish: Tuna Crudo
Dish description: Bluefin tuna with red pepper emulsion, Calabrian chilli, and plum.
Chef: David Griffin
Dish availability: Lunch and dinner
Dinner service: 5pm–late Wed–Sun
Lunch service: 12pm–3pm Fri–Sun
Nagisa
Nagisa is bringing precision and umami to the Seafood Trail with a pressed bluefin carpaccio.
Dish: Pressed Blue Fin Carpaccio
Dish description: Pressed bluefin carpaccio with yuzu, wasabi and white balsamic vinaigrette, black tobiko, umami rice paper crisps, and shiso gremolata.
Chef: Chris Schofield
Dish availability: All day
Dinner service: 5:50pm–9:30pm
Lunch service: 11:30am–2:30pm
Nautica
Nautica is grilling tuna yakiniku-style and serving it with fresh, fragrant Japanese-inspired accompaniments.
Dish: Yakiniku Grilled Tuna Steak
Dish description: Yakiniku grilled tuna steak with sticky rice, avocado, yuzu, and shiso.
Chef: Luke Carpenter
Dish availability: Lunch and dinner
Dinner service: 5:30pm–8pm Sun–Tue, 5:30pm–8:30pm Wed–Sat
Lunch service: 12pm–2:30pm
Peregrin Restaurant
Peregrin Restaurant is offering a citrus-led tuna crudo with miso, capers, and extra virgin olive oil.
Dish: Seared Tuna Crudo
Dish description: Seared miso-marinated bluefin tuna with ruby grapefruit, pickled eschallots, capers, chives, and Pukara extra virgin olive oil.
Chef: Greg Singian
Dish availability: Lunch and dinner
Dinner service: 5pm–9:30pm Wed–Sun
Lunch service: 12pm–3pm Wed–Sun
Roundhouse
Roundhouse is serving a refined tuna crudo with whipped taramasalata, melon, fennel, chilli, and lemon.
Dish: Tuna Crudo
Dish description: Marinated tuna with whipped taramasalata, sweet melon, shaved fennel, fresh chilli, and lemon.
Chef: Joey Ingram
Dish availability: TBC
Dinner service: 5:30pm–10pm Tue–Thu, 5:30pm–11pm Fri–Sat
Lunch service: TBC
Rustica
Rustica is showcasing bluefin tuna with a crudo that leans into Sicilian flavours, herbs, and fermented chilli.
Dish: Crudo of Blue Fin Tuna
Dish description: Crudo of bluefin tuna with Sicilian salsa, herb and crispbread salad, fermented chilli, and basil oil.
Chef: Mark Hosie
Dish availability: All day
Dinner service: 5pm–8:30pm Mon–Sat
Lunch service: 11am–2:30pm Thu–Sat
Scratchleys Restaurant
Scratchleys is celebrating bluefin tuna with a bright, textural ceviche by the water.
Dish: Bluefin Tuna Ceviche
Dish description: Bluefin tuna ceviche with mixed pickled vegetables, kewpie mayo, wasabi flying fish roe, toasted sesame dressing, and herb oil.
Chef: Nathan Bunting
Dish availability: Lunch and dinner
Dinner service: 5pm–7:30pm Mon–Fri, 5pm–8:30pm Sat
Lunch service: 11:30am–2pm Mon–Sun
Scottie’s
Scottie’s is serving a bistro-inspired tuna dish with punchy ponzu peppercorn sauce and crisp frites.
Dish: Tuna Au Poivre
Dish description: Seared bluefin tuna in a ponzu peppercorn sauce, served with shoestring frites.
Chef: Rudy Huang
Dish availability: Tuna Au Poivre available Thu–Sat dinner and Sun lunch in the restaurant. Lobster club sandwich and Bluefin tuna crudo available across the kiosk and restaurant.
Dinner service: 5pm–9pm Thu–Sat in the restaurant, kiosk until 8:30pm
Lunch service: 12pm–3pm Thu–Sat, 12pm–6pm Sun at the kiosk, restaurant until 4:30pm
Signal Box
Signal Box is serving tuna sashimi with bright Thai-inspired flavours and plenty of crunch.
Dish: Tuna Sashimi
Dish description: Tuna sashimi dressed in zesty nahm jim with coconut, kaffir lime, padron, coriander, and crispy onions.
Chef: Dan James
Dish availability: Available all opening hours
Dinner service: 5:30pm–9:30pm Tue–Fri
Lunch service: 11:30am–2:30pm Tue–Sun
St Lucia
St Lucia is firing up the parrilla for a bold, Latin-inspired seafood dish packed with smoke, spice, and colour.
Dish: 1kg Whole Achiote Snapper
Dish description: Fire-grilled whole achiote snapper with sweet maíz crema, smoky chorizo, shaved fennel, and ancho chillies.
Chef: Jordan Weaver
Dish availability: All day
Dinner service: 12pm–late Wed–Sun
Lunch service: 12pm–late Wed–Sun
Sururu
Sururu is joining the trail with a maguro don centred around tuna zuke.
Dish: Maguro Don with Tuna Zuke
Dish description: TBC
Chef: TBC
Dish availability: TBC
Dinner service: TBC
Lunch service: TBC
The Blind Monk
The Blind Monk is leaning into comfort and flavour with mussels steamed in a rich black lager butter.
Dish: Monks Mussels
Dish description: Steamed mussels in Good Folk black lager butter with roasted garlic, charred leek, and pangrattato, served with grilled sourdough.
Chef: Mahendra Pun
Dish availability: All day
Dinner service: 5pm–9pm, seven days
Lunch service: All day
The Delaney
The Delaney is keeping things simple, fresh, and seafood-forward with a crisp tuna tostada.
Dish: Spiced Bluefin Tuna & Avocado Tostada
Dish description: Spiced bluefin tuna and avocado served on a crisp tostada, letting the seafood speak for itself.
Chef: Stephen Scott
Dish availability: TBC
Dinner service: TBC
Lunch service: TBC
The Falcon
The Falcon is serving a Cajun-crusted tuna dish with creamy avocado, wasabi, yuzu, cucumber, and rice.
Dish: Cajun Crusted Tuna
Dish description: Blackened tuna steak with avocado, wasabi, and yuzu crème, served with cucumber salad and rice.
Chef: Brendhan Bennison
Dish availability: Dinner and Sunday lunch
Dinner service: From 5pm Wed–Fri, from 3pm Sat
Lunch service: From 12pm Sun
The Grand Hotel
The Grand Hotel is serving a seafood pasta with heat, richness, and plenty of prawn-packed flavour.
Dish: Spicy Prawn Mafaldine
Dish description: Ribbons of mafaldine with king prawns in a spicy nduja rosé, finished with roasted garlic and lemon pangrattato.
Chef: Shreekrishna
Dish availability: All day
Dinner service: 5pm–9pm, seven days
Lunch service: All day
The Happy Wombat
The Happy Wombat is bringing tropical flavours to the trail with a char-grilled mahi mahi dish full of colour and freshness.
Dish: Char Grilled Mahi Mahi
Dish description: Char-grilled mahi mahi with warm mango salsa, cauliflower purée, crispy chats, and brussels sprouts.
Chef: Mark Meldrum
Dish availability: Lunch and dinner
Dinner service: 5pm–9pm Mon–Sat
Lunch service: 11am–3pm Mon–Sat
The Junction
The Junction is serving a hearty coastal-style fish pie with smoked seafood, prawns, and a creamy sauce.
Dish: Fish Pie
Dish description: Coastal fish pie with smoked salmon, smoked cod, tiger prawns, peas, and samphire in a creamy seafood sauce.
Chef: Warren Fouracre
Dish availability: All day
Dinner service: 5:30pm–9pm Mon–Tue, 11:30am–9:30pm Wed–Sun
Lunch service: 11:30am–3pm Mon–Tue, 11:30am–9:30pm Wed–Sun
The Prince of Merewether
The Prince of Merewether is serving a fresh tuna crudo with bold Mediterranean flavours.
Dish: Tuna Puttanesca Crudo
Dish description: Tuna puttanesca crudo with Ortiz anchovies, Kalamata olives, fried garlic, tomato concassé, capers, and Pukara Estate lemon oil.
Chef: Josh Lips
Dish availability: Lunch and dinner
Dinner service: 5:30pm–9pm
Lunch service: 12pm–2:30pm
Urban Restaurant and Wine Bar
Urban Restaurant and Wine Bar is serving a refined tuna steak dish with rich, buttery elements and a crisp bottarga finish.
Dish: Poached & Charred Tuna Steak
Dish description: Poached and charred tuna steak served on potato galette with roasted celeriac purée, whipped tarragon butter, and bottarga crumb.
Chef: Tim Atkinson
Dish availability: Lunch and dinner
Dinner service: 5pm–10pm Wed–Sat
Lunch service: 12pm–3:30pm Sat
Plan Your Seafood Trail
The Seafood Trail is designed to be explored at your own pace. Pick one venue, plan a progressive lunch, or book in for dinner and make a night of it.
With exclusive dishes available across Newcastle for Tuna Fest, it’s a delicious way to support local venues, discover new chefs, and celebrate the city’s connection to seafood.
To take part, simply visit participating venues during their listed service hours and ask for their Newcastle Tuna Festival Seafood Trail dish.