The cowrie restaurant photos

There will also be great raffle prizes and generous goodie bags on offer. Sommelier Stephane Pommier will host this incredible lunch.

We have safety protocols in place to ensure that you are safe when you dine with us. Generations that have grown up with its old station at the Manila Hotel will be pleased to know that the flair and elan best remembered about the Cowrie Grill remain uncompromised. Plan your visit now! You may call us for information or reservation or takeout orders at Delight your loved ones with a special holiday set dinner course at Cowrie Grill. Our steakhouse offers top-shelf steaks cooked to perfection.

The cowrie restaurant photos

Ever since it opened its doors in , Yellowtail has been wowing locals and visitors alike with its modern Australian cuisine, fused with Middle Eastern, Asian and Mediterranean flavours. Price has appointed head chef, Alastair Burke, to continue the evolution of the menu. The menu: An eclectic and bold menu with balanced flavours, always centred around amazing produce, therefore changing regularly. Local seafood is a stand-out, such as mulloway from Port Stephens, served with Japanese dashi made in-house with local seaweed, shitake mushroom and dried bonito. The Cowrie has been a fine-dining institution for decades, offering a classic white tablecloth experience with panoramic views over Terrigal. Shaking things up for , the restaurant has new ownership with a fresh and more relaxed look and fresh team that includes alumni from the likes of inimitable restaurants Quay and Aria in Sydney. Following this, he moved to the Coast where he worked as executive chef for an exclusive private catering company before taking over The Cowrie. The menu: The artfully-prepared menu is centred around sustainability. A hero dish, the Aquna Murray Cod, is a premium, pond-grown Murray cod with one of the lowest environmental footprints in the industry, served with sea vegetables and foraged herbs from the kitchen garden. Centred around fire and fusing the best of Italy and France — where the duo is from respectively — the philosophy is raw and real cooking with little intervention — just love and flames. The team: Napoli-born Chef Nicola spent his summers in Puglia, watching his grandmother daily handmake pasta and fresh bread. The menu: A six-course degustation where every dish is cooked over fire in the charcoal oven, using red gum, yellowbark and hay for fuel, creating distinctive flavours. The menu changes regularly depending on the best produce available, with many regular ingredients made from scratch — including the house-made sourdough bread, smoked cultured butter, ricotta, gnocchi and hand-cut pasta. Each dish is matched with an Italian or French wine, hand-picked by Alexandra and sommelier Luca Scuri.

The menu: An eclectic and bold menu with balanced flavours, always centred around amazing produce, therefore changing regularly.

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I had not been to the Cowrie for many years, to be honest I thought it was over priced due to the incredible view however the food was always great. Last September a few of us went for lunch and the food was great, Hope they have fixed this issue and the next visit is more enjoyable. Service was not intrusive and on time. Main dishes were very well presented, looked ,smelt and tasted delicious. Sides of asparagus and chips with Desserts of passionfruit creme brulee, dark chocolate souffle were light and delicious. Parking is not great just 3 spaces in front, there is a side street adjacent. Not overpriced for what you get, meal was very filling not to mention delicious. Just had a amazing lunch at the Cowrie the panoramic views are stunning from the restaurant.

The cowrie restaurant photos

Social Profile:. The Cowrie is dedicated to the ongoing support and growth of developing our menus strictly based on locally sourced and seasonally driven produce. Our mission is to consistently build our connections with these passionate growers and bring that quality of product to the dining experience at the restaurant. Order and Reservations Reservations: thecowrie. Photo Gallery. Floor … We have limited parking spaces outside The Cowrie, with street parking …. Save my name, email, and website in this browser for the next time I comment.

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Tips 4 Photos 8 The Cowrie. Operating Hours. Sign Up. The menu changes regularly depending on the best produce available, with many regular ingredients made from scratch — including the house-made sourdough bread, smoked cultured butter, ricotta, gnocchi and hand-cut pasta. Back to Top. Privacy Policy Privacy Policy. The team: Napoli-born Chef Nicola spent his summers in Puglia, watching his grandmother daily handmake pasta and fresh bread. Following in the footsteps of both her parents and grandparents Petersons Wines , Savannah embraces food and wine with the same intensity as her family has always done — with an interest in new techniques and experimentation, paired with a respect and love for traditional methods in equal measure. Login Forgot Password? The wine menu will also be extended to include new low- and non-alcoholic wines, as well as orange and natural wines.

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Facebook Instagram. Australia » New South Wales ». Last Name. Highly recommend. July Your comments are integral in identifying and awarding quality establishments. Sommelier Stephane Pommier will host this incredible lunch. Information on how to enter forms part of the terms of entry. The Cowrie is dedicated to the ongoing support and growth of developing our menus strictly based on locally sourced and seasonally driven produce. AGFG reserves the right not to post reviews that may be construed as inappropriate or defamatory. The special mid week lunch menu is great value and delicious!