Terrigal’s Yellowtail Restaurant makes its mark
Three years ago, chef Scott Price embarked on his first solo restaurant in Terrigal and has not looked back with Yellowtail Restaurant continuing to deliver new and excited dishes.
Central Coast
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With gutsy flavours on the menu, Yellowtail Restaurant at Terrigal is continuing to push the envelope.
The restaurant has made its mark on the coast since it opened three years ago, recently embarking on a Syrian-inspired adventure.
Head chef and owner Scott Price said the menu had “morphed over time” to modern Australian with Middle Eastern, Asian and Mediterranean influences.
Price, originally from the Sunshine Coast, previously worked at restaurants overseas and the two hat Bistro E’cco in Brisbane.
He moved to the coast for his first solo venture, seeking a little place where he knew his food would be well received.
Yellowtail Restaurant is extremely well received among residents and visitors, and is not afraid to explore new ventures.
The restaurant recently became one of the first restaurants in Australia to spice up its menu for #CookForSyria 2019, an initiative that raises money for UNICEF Australia’s Syria Crisis Appeal for Children.
The global movement calls on the hospitality industry to add a “Syrian Twist” to a menu item, or create a new dish from scratch, with $5 from the sale of each Syrian-inspired dish to help UNICEF Australia.
Mr Price said he jumped at the chance to get involved.
“I’ve always liked to do fine dining with gutsy flavours,” he said.
“There’s lots of spices, lots of flavours, and many of them we already use. For #CookForSyria we tapped into that knowledge and did some extra research on Syrian cuisine, which is absolutely delicious, to come up with our dish.
“Being involved in this way, it gives the issue more exposure to more people who might not be fully aware of just how devastating the crisis is in Syria.”
The Syrian inspired dish is the daily market fish served with preserved lemon, Aleppo pepper, brik pastry and Mutabbal, a smoky eggplant dip.
It will feature on the menu until the end of September.
We sampled the dish, which not only looked stunning but the Syrian spices beautifully complimented mahi mahi fish.
Mr Price also served his crispy lamb belly, with smoked eggplant puree and mint yoghurt.
The lamb belly was unbelievable, working perfectly with the Middle Eastern flavours.
Dessert was poached rhubarb with pistachio pastry and yoghurt, which was a fresh and delightful take on the world renowned sweet baklava.
Yellowtail Restaurant is looking forward to a busy spring and summer season in Terrigal, with plans to continue its focus on fresh seafood, local produce and gutsy flavours with its ever-changing menu.
YELLOWTAIL
Shop 3/1 Campbell Cres, Terrigal
Open for dinner daily from 5.30pm, and lunch from midday Friday, Saturday and Sunday
Ph: (02) 4384 6656
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