Previous SlideNext Slide

If it’s grilled scallops or lobster with a sparkling ocean backdrop you’re after, the northern arm of British chef and restaurateur Rick Stein’s two Australian outposts delivers pristine local seafood and vistas in spades.

Part of luxury hotel Bannisters Port Stephens, the restaurant trades on Stein’s signature Mediterranean and Asian twists on all that’s good from the ocean. See, steamed pipis from Stockton Beach, glazed in rich salty-sweet XO sauce, and Singapore style blue swimmer crab, via Nelson Bay, stir-fried and covered (or rather, smothered) in ginger and garlic.

Crisp, lightly fried school prawns swiped through smoky paprika aioli are a stellar starter, while the grill turns out scotch fillets or yellowfin tuna freshened with fennel and a zippy salsa verde. Service can be inconsistent and some sauces overpower, but this is still the best spot for a Saturday lunch in the area.