He cut his teeth in hospitality, starting out in kitchens as a teenager before moving into catering. His career took a different path but one thing that always stuck was his passion for food. About a year ago he decided the time was right to get back to fulfilling that dream.

"I have always, always - since I was working on Beaumont Street all those years ago - wanted my own place," Newcombe says.

In December, Newcombe and wife Lenora opened Article 24 Mediterranean Kitchen in New Lambton. A passionate foodie, Newcombe wanted to create a space that celebrated his love of food, offering Spanish, Greek and Moroccan flavours on a tapas-style menu that is designed to be shared.

"The idea is to fill the table with food and wine, and sit down and enjoy yourself," Newcombe says.

"We love eating that way. Put the food on the table and everyone has a little taste. I think it's a great way to enjoy food."

The concept of sitting down to a meal and relaxing is where Newcombe got the idea for the name of the restaurant, taking inspiration from Article 24 of the United Nations Universal Declaration of Human Rights.

"Article 24 is our right to rest and leisure. I read that about three years ago and thought 'If I get my little bar one day, I'm calling it Article 24'," he says.

"I loved the idea of our right to rest and leisure. That's what we aim to bring - somewhere you can relax, you can have a glass of wine and a plate of tapas, and feel comfortable."

Overseeing the kitchen is head chef Brett Peppin who previously spent 10 years at Darby Street Italian institution, Deluca's.

In the lead-up to the opening, Newcombe called upon one of his close friends, Raul Cabrera from Spanish restaurant Bocados in Newcastle, who acted as a mentor and was happy to share his food knowledge.

"When I told him that I was planning to open my own joint he said 'Come in and do some work, and get your hands into it again'. He has been unbelievably supportive," Newcombe says.

"I worked with him at Chan Chan's and then Bocados, and what he taught me about the cuisine was incredible, even by just being there and working with him and watching. He is so happy to share his knowledge. Even with the design of the kitchen and the menus, he had a hand to play."

The menu offers starters such as mezze platter with selection of meats, cheese, olives, pickled and chargrilled vegetables and bread ($27); housemade flatbread with garlic, parmesan and herbs ($10); and share plates including chickpea and chorizo sautéed in red wine and garlic with bread ($14); pimento chicken wings with Greek yoghurt dip ($16); hand-rolled Moroccan cigars with ground spice chicken and coriander in filo pastry with sesame seeds, yoghurt and tomato relish ($18); salt and pepper squid in marinated garlic ($19.50); and house-made pumpkin and feta crispy ravioli ($16).

Other options include Spanish pilaf with prawn, chorizo, mussels and squid ($29), and the popular moussaka with layered ground lamb and eggplant ($26.50), salads and house-made desserts (vegan, vegetarian and gluten-free options available).

There are banquet menus for groups of four or more for $40 or $44, including vegetarian and vegan banquets ($40 and $38 respectively).

The bar's extensive wine list is predominately Australian and the restaurant has a gun bartender who can whip up a cocktail from the chalkboard menu or by request.

The restaurant fit-out was a labour of love for Newcombe, who took on the mammoth task of turning the former newsagency on Regent Street into a spacious, sleek venue.

Newcombe, who lives only a few streets away, says support from the community has been overwhelming.

"Every night since we opened has been busy ," he says. "We are adding to what is becoming a great little food scene in the area."