Modern Australian Cuisine | Yellowtail Restaurant Terrigal

Yellowtail Restaurant

 Yellowtail brings influences from the Middle East, the Mediterranean and Asia to a flexible, ever-changing menu.

Partake in one of the finest dining experiences the Central Coast has to offer. The chefs at Yellowtail strive to serve unique and flavour-forward dishes. We source local meat, fish and produce because we have a passion for community and local business. In light of this you receive the freshest possible produce, everytime.

To help our community experience luxury and indulgence from the comfort of home, we’re now offering Takeaway!

We are now also offering Dine-in for limited numbers. For our Ala Carte and Yum Cha menus and to make a reservation, click below.

We are now open for Dinner 7 NIGHTS PER WEEK and for our famous Yum Cha lunch Friday, Saturday and Sunday.

For something extra special we also offer a five-course Chef’s pick menu with an option for matched wines. To find out what’s on offer for the Chef’s pick for the week, please email us.

We have a few outside tables available, you can book these online.

We will only be closed on Christmas day and New Years Day over the festive season. 

We offer a number of packages for those wishing to have their work functions and end of year Christmas parties with us. Contact us for more information.

Please use this link to sign-in   Service NSW | COVID Safe Check-in Concierge Webform

 

Executive Chef   Scott Price

Restaurant Manager   Lynn Fernandes

Head Chef   Kodi Southgate

 

Valentine’s Day Sunday

14th February 2021

Yum Cha Lunch 11:30 am / 2pm  70pp

Lovers Dinner 6pm /8.30pm 110pp

Matched wines 55pp / Premium wines 75pp

Tickets and Menu available 14th January 

Executive Chef: Scott Price
Manager: Lynn Fernandes
Head Chef: Kodi Southgate

See you all soon!

– Lynn and the team

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    Contemporary Coastal Dining

    We always source the very best local, seasonal produce to make dishes with punchy, vibrant flavours for your experience

    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 from 5.30pm and Lunch from midday 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.

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