Modern Australian Cuisine
Partake in one of the finest dining experiences the Central Coast has to offer. The chefs at Yellowtail strive to blend the flavours of the world into each of our uniquely tantalising dishes. We source local meats and produce because we have a passion for community and local business. In light of this you receive the freshest possible produce, everytime.
All the food lends itself to sharing, but can be enjoyed just as much the old fashioned way, with the menu made up of smaller items, and larger plates with a small cheese and dessert offering.
We are open for Dinner from 5.30pm, 7 nights per week and Lunch from midday Friday, Saturday and Sunday
Contemporary Coastal Dining
‘We will be using the very best local, seasonal produce to make dishes with punchy, vibrant flavours’About Us
Opening late in the Spring of 2016, Yellowtail is the first solo restaurant from Queensland Chef, Scott Price. Located within a small shopfront on Campbell crescent in Terrigal, the 35 seater is open 7 nights for dinner and for lunch Friday, Saturday and Sunday.
Price was raised on a farm in the rich food bowl of the Darling Downs, before travelling abroad to train with UK based Doyenne of modern seasonal cooking, Sally Clarke, at her eponymous London Restaurant.
On returning to Australia, Scott joined Gary Skelton (Season, Noosa) at his restaurant, Harvest, in Coolum, and has recently been working alongside Simon Palmer (ex-Gerard’s Bistro) and Phillip Johnson at his 2 hat Bistro, E’cco in Brisbane.