Nor East Bistro at Newcastle Cruising Yacht Club is the perfect spot to enjoy waterfront dining and one of the best views Newcastle has to offer.
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Chef Tony Harrison and his experienced team are moving from Bistro Lowlands, where they have been operating successfully for several years, to the bigger venue on Hannell Street at Wickham.
Tony trained with Robert Molines at Bistro Molines in the Hunter Valley and developed a love for classic French Bistro food and seafood.
After a career in Newcastle and the Valley spanning across more than a decade, his preference for being by the water and fresh quality seafood made the Yacht Club an obvious choice for venue.
"It's the same team that was involved with the original Nor East Bistro on Newcastle Harbour nearly a decade ago and that worked together at Bistro Lowlands," Tony said.
"My right hand man, Darryl Popp, is head chef and has previously worked in kitchens across London.
"Darryl worked at the original Nor East with me before taking the helm at the Washtub at Stockton, and then rejoining us at Lowlands.
"Enthusiastic up-and-comer Brenton Woods, who completed his apprentice with me, is also continuing with the team."
The move to a bigger venue coincides with a higher-end menu concentrating on fresh seafood and the French Bistro classics that Tony has become known for.
"The focus is on fresh, making use of what is in season and not wasting a thing," Tony said. "There's a big concentration on the specials board to showcase what produce is in season and exploring ways to reduce waste by creating stocks, sauces and garnishes to complement each dish."
Excellent quality fresh oysters are always available, and fresh market fish is the star of the menu every week.
"Some examples of our specials are Classic Moules (mussels) Mariniere, Sugar cured King Salmon and its pate, Viet Cajun Blue Swimmer crabs, Snapper and King Prawn risotto, and Classic clam chowder with lemon and Pernod," Tony said.
Bistro Nor East will be available for weekend breakfasts, making use of the beautiful setting to add something a little different to the Newcastle breakfast landscape.
"Patrons will be able to dine on such dishes as The Nor East mushrooms on toast (Sautéed King Brown mushrooms with black spinach, Jerez vinegar, sage, aged parmesan, poached free range egg and Uprising sourdough toast), and the Nor East Signature Scramble (a Free range egg scramble with shaved sugar cured kingfish, capers, dill and aged parmesan on Uprising sourdough toast)," Tony said.
Diners will also find classics such as the signature Nor East Prawn Bruschetta, charcuterie, pâté
, terrine, and an exciting ever-changing specials board - along with a quality twist on burgers, the grill, and classic comfort food like chicken schnitzel, bangers and mash (pork, veal and fennel seed Cassalinga sausages) and fish and chips (beer battered King Dory fillets).
Nor East Bistro operates Monday to Saturday (Lunch 11.30am-2:30pm, Dinner 5.30pm-8:30 pm), Saturday and Sunday (Breakfast 8am-10:30am), Sunday Lunch (11:30am-3pm) and a Street Food menu from Tony's other catering brand, Urban Mess, paired with live music (Sunday 4pm-8pm).
For more information phone 02 4940 8188 and choose option 1, or Email functions@ncyc.net.au or contact@noreastbistro.com, or check Instagram @nor_east_bistro and Facebook @NorEastBistro.