Celebrity Chef Rick Stein’s new venture at Soldiers Point in the Port Stephens area follows the lines of his Mollymook restaurant, with the focus firmly on fresh, locally sourced seafood. Head Chef Mitchell Turner, who has worked at Castle Terrace in Edinburgh, and more recently at Mollymook, fully understands the concept to be executed.
The nicely appointed, huge, open-plan space, only broken by a large bar in the middle, can get a little noisy during a busy service; however, the room does present well at night, and is the internal focal point of the resort.
By now, everyone is very familiar with Chef Stein’s style of food, and the menu does not disappoint diners in that respect. Start with an absolutely jet black risotto – from a recipe that traces back to Croatia – which delivers lovely aromatics with a lush mouthfeel from the ink and the sublime texture of the cuttlefish. It’s a tough act to follow, but the Basque Country-style snapper fillet with Coorong clams, peas, asparagus and broth is an appealing combination.
PSST! Enjoy a drink in the Terrace Bar and take in the stunning views across the bay.