TRY THIS: The Galley Restaurant

Open: Seven days for lunch, noon to 2.30pm; dinner, 6pm to 8.30pm. Sunday breakfast, 8am to 10am

Phone: 49408188

Website: ncyc.net.au/the-galley-restaurant/

Head Chef: Amanda Laird

SITTING on Newcastle's working harbour, taking in views of the marina, shipyard and beyond, Newcastle Cruising Yacht Club's restaurant The Galley is the perfect spot to watch the world - and a boat or two - go by.

To start: Garlic or herb sourdough bread $8; mezze-style tasting plate $25; chilled seafood tasting plate $30; hot seafood tasting plate $30; oysters mornay $17/$30; oysters natural $15/$27; oysters kilpatrick $17/$30; oysters mixed dozen $32.

Pasta: Pasta with seared prawns $17/$22; garden herb pasta $14/$18; chorizo and feta pasta $17/$21.

Salads: NCYC garden salad $12; tandoori chicken salad $20; warm dukkah lamb salad $22.

From the farm: Chicken schnitzel $20; lemon veal scaloppini $21; gourmet steak sandwich $18; scotch fillet 300g $23; 350g porterhouse steak $28.

Off the boat: Pil Pil prawns $16/$22; salt and pepper squid $14/$20; fresh fish of the day market price; fish and chips $22; grilled or pan-seared salmon $24.

Main meals served with chips and salad (or vegetables on request).

For the kids: Crumbed chicken tenderloin $12; fish and chips $12; pasta with tomato and cheese $12; hot chips $8.

Sweets: Coffee, tea and cakes available at the bar.

Drinks: Sparkling, white and red wine by the piccolo and bottle.