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Top 5 Contemporary food in Shoalhaven, New South Wales, Australia
Reviews on Contemporary food in Shoalhaven, New South Wales, Australia including SOUTH on Albany, Hampden Deli Dining and School, Bangalay Dining, Club Jervis Bay, Dog & Monocle
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1. SOUTH on Albany
Overall Ratings
5 based on 345 reviews
SOUTH on Albany was born from the desire to showcase the bounty of the South Coast and surrounding regions. Combining a relaxed country vibe with sophisticated city slick food SOUTH on Albany is a casually elegant restaurant that makes everyone feel at ho
Reviewed By IanHart55
Visited this restaurant with a birthday celebration. It has BYO. Got to say this is probably the best restaurant in the shoalhaven, located in Berry. Food and service fantastic. Would not hesitate to recommend. Pricey for the area but cannot complain as the quality is worth it.
2. Hampden Deli Dining and School
Overall Ratings
5 based on 25 reviews
Daytime Deli. Tuesday 7 -3 pm Serving organic Allpress coffee, house baked breads, pastas, exotic meats, and cheese. Take home meals, housemade baked goods, salads and sandwhiches. daily changing menu. Cooking School Tuition with our hatted chefs, in hand
Reviewed By matthew376
We did a wonderful private cooking class with friends for my wife's 30th birthday, which was followed by an exquisite 4 course dinner and cake. Nick and Stevie are simply lovely and very talented. We learnt a lot, ate a lot and drank a lot...what more could you want! We were so impressed we went back the next morning for coffee and pastries which were also delicious. If you're in the area, do yourself a favour and get down to Hampden Deli!
What to do and see in Shoalhaven, Australia: The Best Places and Tips
3. Bangalay Dining
Overall Ratings
4 based on 67 reviews
Highly awarded Head Chef Brent Strong is passionate about delivering food from local, respected producers and incorporating native ingredients in a sustainable and ethical way. Bangalay Dining offers both formal dining and bar menu options along with a ki
Reviewed By thewhereto
We had the pleasure of staying at the stunning Bangalay Luxury Villas, only 2.5 hours from the Sydney CBD, in Shoalhaven Heads, which we found out about through Destination NSW. You can read about the accomodation through our blog here. In this relaxing seaside location, there is also an amazing on site restaurant, Bangalay Dining.The concept of Bangalay Villas was to present the idea of a nostalgic beach holiday to customers, whilst also showcasing an area, rich plant life including eucalypt, banksia, lily pili and other Australian natives. The restaurant is in fitting with this. The restaurant feels comfortable and relaxed, situated on the beach side of the property.It opens for breakfast daily, as well as lunch and dinner on weekends. The space opens out onto the deck and even serves take away coffees to locals, who youâll see aplenty, heading for their daily walk to the beach. The outdoor coffee counter means you can walk up and grab your coffee in a pet friendly environment. In terms of the menu, it has been composed with a focus on using sustainable and native ingredients harmonised with the area. A real paddock to plate concept. Chef Brent Strong, created this menu with that in the forefront of his mind. He has had a lot of experience in fine dining, working as a private chef on luxury yachts, but now, back in his home town, he is a local who was keen to represent the area by providing an approachable menu, using suppliers from the local area. You can read more about them here. Bangalay Dining offers an ala Carte and tasting menu. We were dining as part of a group and had the 6 course tasting menu, which costs $85 per person. You can also pair your dinner with wines, which are selected from the local area and Cupittâs in Milton.We began with a few cocktails, including a lemon Myrtle Pina Colada and a Lily Pili Rose with vodka, gin, rose syrup, lime and sofa. All their cocktails are made with native ingredients like wattleseed, lemon Myrtle and saltbush to name a few. The first course was a lightly cured Spanish Mackerel, an absolutely picture perfect dish, which looked like a little present, with the mackerel wrapped in thinly sliced fermented daikon, and flavoured with mandarin and had a nice smokiness of flavour coming from the prosciutto. Topped with beautiful flowers.This dish was paired with Cupittâs 2018 âMVâ Marsanne Viognier. This was followed by a dish that at first sight looked like pasta, but was a creamy and delicious Sabago potato dish, made with Macadamia and native thyme.The potato was matched with Cupittâs The Pointer Tumbarumba Chardonnay. An absolute highlight was the single Scampi flavoured with Lemon Myrtle, Leek and toppedwith watercress. Presented sitting on a a dash of aioli and small shards of leek. The scampi was matched with Coolangatta Estateâs Wollstoncraft Semillon.One of our other favourite dishes was the Wagyu topside, a piece of local pasture raised top sided meat braised over night, served with an absolutely deliciously saucy meat, sitting beside nicely flavoured oyster mushrooms, eggplant and small pieces of crisp shredded kale.Paired with a rich 2016 Tannet wine from the Coolangatta Estate. After this rich dish and prior to desserts, we had a palate cleanser, a light refreshing dish, which was a quenelle of sheeps yoghurt gelato, served with oat granola and a sorrel granola. Iâd also happily eat a bowl of the granola for breakfast too.This was followed up with a beautiful creamy wattleseed Ice cream, hazelnut mousse and caramelised white chocolate. The liquid nitrogen saw a fog coming from the plate. Itâs deconstructed presentation looked like a modern work of art. We were lucky enough to get a special extra dessert on the night. An ice cream with granita. Chef Brett tells us that they use the crust of the sourdough for the ice cream and milk off their butter for the granita. All of this worked together so well. They paired the desserts with a macadamia liquor from Mountain Ridge wines.Whilst staying at Bangalay, we also enjoyed brunch. Whilst a number of their options sounded extremely appealing, we opted for the slow poached egg with mixed mushrooms, polenta, truffle pecorino and asparagus. The lovely truffle flavour shone through the ingredients.We also enjoyed a chilled chia pudding with fresh and preserved seasonal fruit, local honey and a chia crisp.Each brekkie comes with a fresh mini croissant and jar of diced fruits. Be sure to also order an all press coffee or herbal tea too. This menu is certainly approachable, evident by the mixed crowd of adults, couples and families. They even have a childâs menu and High chairs. We absolutely loved this dining experience and will most certainly be back. Dear âThe where toâThank you for such a thorough review of your recent experience at Bangalay. Our head chef Brent Strong has excellent knowledge on the use of Australian native ingredients which is a key feature of our menu.Visitors to the Shoalhaven really enjoy sampling local wines so we are pleased to hear this was also a highlight for you.Best regards,Michelle
4. Club Jervis Bay
Overall Ratings
3 based on 274 reviews
Our Bayview Bistro provides a fantastic dining experience for the whole family, delicious and affordable.
Reviewed By KimF761
A Solo motorcycling trip to the Bay. Weather wasn't the best. My sister from a previous visit suggested I visit this fine establishment. What a great idea that turned out to be. Had the Fisherman's Basket and it was great. Mixture of hot and cold foods. The view was great and I left there, despite the rain, a very happy chappy.Thank you for your review Kim. We are glad you enjoyed your experience here and look forward to seeing you again soon.
5. Dog & Monocle
Overall Ratings
4 based on 47 reviews
Reviewed By 602adamk
The front of house staff were excellent: Friendly, attentive and polite. But we waited for over an hour for our food for five people when there were only three other small parties in the place. The vibe is cool and quirky, but when we eventually got our food, mine was cold. â¹ï¸ they did drop the beers off the bill(thank you) but it stopped us from hanging around for dessert.
