Three Bears Kitchen: Focus on seasonal produce

Address: 2 Market Street, Newcastle

Open: Daily, 7am to 4pm

Phone: 49294477

Website: threebearskitchen.com.au, facebook.com/ThreeBearsKitchen Newcastle

Head chef: Mark Hosie

Owned by: Mark Hosie and Will Creedon

FORGET Goldilocks and stolen mouthfuls from bowls of porridge, there’s more than enough to go around at the newly-opened Three Bears Kitchen in Newcastle.

With experienced hands at the helm – chef Mark Hosie (of Rustica, Bistro Tartine and more) and hospitality man Will Creedon – Three Bears Kitchen brings serious produce-driven dining in a relaxed cafe setting to the CBD, with a side of whimsy.

Hunter Valley designer Dion Ackland has added a sense of rustic style and industrial chic to the corner space, which opens onto two streets through wide, welcoming windows and brings the harbour breeze across the dining area.

Original elements of the building, which Hosie said was once a pub many moons ago, remain, including vast steel beams and bare brick, while the recent four-month-long renovation also added new touches to the space from times past. There’s a steam boiler next to the coffee counter with pipes extending across the roof to the street,  exposed copper piping and industrial-esque lighting. 

It’s all complemented by a concrete floor, touches of wood and metal throughout, as well as special Bears & Sons touches on the walls.

Hosie will split his time between the kitchens of Rustica and Three Bears Kitchen, where he’s just as  comfortable flipping burgers for their 3 Bears Burger (grass-fed beef, bacon, cheddar, Zuni pickle, lettuce and tomato with rustic chips and Three Bears’ barbecue sauce) as he is preparing their French bistro minute steak with Cafe de Paris butter, pomme frites and green salad (fans of Hosie’s previous Hamilton establishment Bistro Tartine take note).

The Three Bears Kitchen menu is driven by the best produce of the season and the region, such as Cornucopia Biodynamic eggs, local meat and smallgoods and in-house baked leg hams, relishes and preserves.

There is a daily meal in a bowl (dubbed an M.I.B) such as shredded chicken, cavolo nero, potato dumplings and Italian vegetable broth; a pie of the day (‘‘POD’’) such as a chicken, leek and tarragon served with a shaved fennel salad, or a lamb shank pie with roasted root vegetables and red wine served with mash. There’s also smoothies and juices, which will change often, with flavours such as salted caramel and rhubarb crumble.

Three Bears Kitchen will expand to night service on weekends after Anzac Day, with nights dubbed Postcard Restaurant taking inspiration from a different country’s cuisine each week.