The Cowrie: New owner Dimitris Aronis reveals plans for the iconic Terrigal restaurant

Six months from taking ownership of the Central Coast’s iconic restaurant The Cowrie, Dimitris Aronis has already made his mark with more plans to come.

It’s become a Central Coast institution over the past few decades.

The Cowrie restaurant – on the Scenic Highway overlooking Terrigal – has changed hands with new owner and executive chef Dimitris Aronis making a huge mark on the coast food scene.

Within the first six months, the iconic restaurant has earned an Australian Good Food Guide (AGFG) Chef Hat for 2022. The restaurant was last hatted in 2013.

Mr Aronis ran a private catering business in the Hunter Valley for nine years before he decided to pursue his dream of owning a restaurant.

“The catering business was growing into something massive and I always wanted a restaurant,” he told the Express.

The Cowrie executive chef and owner Dimitris Aronis already had a special connection with the restaurant.

“I decided it was time to sell and carry on with my dream. I have also been teaching at Ourimbah University’s TAFE campus.”

Mr Aronis already had a personal connection with The Cowrie, working there as an apprentice chef 15 years ago.

“I also met my wife there so I have always had fond memories of it,” he said.

“When I was on the look out for a restaurant, I saw it was available. It’s always had the potential to be a beautiful restaurant.”

He has slowly introduced changes and said he was mindful of being “delicate” with the restaurant that has changed hands many times over the past 30 years.

“I wanted to lift the standard of what was being delivered,” he said.

Subtle changes have been made to the iconic Terrigal restaurant.

No need to change the view.

“We have introduced wine lists from the Hunter Valley and replaced meal deals with a higher standard as well as bringing in chefs from Aria and Quay. Being a teacher for many years has helped me get to know young and talented chefs and a few of them were keen to work with me here.

“That helped us set the menu to a high standard from the beginning. The food is locally sourced and sustainable.

“Our plans is to eventually grow all our own produce and have gardens in the back.

“We’ve also started to renovate, the restaurant was previously very dark so that has changed and we have also introduced local artwork.”

The food is locally sourced.

The restaurant also offers a plant based menu.

Mr Aronis said the response from the local community had been positive, despite the costs of food driving up prices.

“We’ve had a really good response,” he said.

“A lot of people that had drifted away from the restaurant are now returning and commenting on how much they love it.

“There’s more than 30 years history at The Cowrie, it was a house, a milk bar and then a restaurant.”

The team at The Cowrie.

Mr Aronis said the coast had a growing food scene with a diverse selection of eateries.

“There’s not a lot of places to dine and I really enjoy being able to offer that,” he said.

“We had people here from Frenchs Forest over the weekend. I like that people are travelling to dine out now. They’re going for an experience rather than just heading out to find an eatery. That’s important to me.”

While there are more changes planned for The Cowrie, Mr Aronis has decided to keep them simmering in the background until the time is right.