2020, A Year that will go down in history….
NYE with Team Yellowtail 110pp 55child
COME CELEBRATE 2021 WITH TEAM YELLOWTAIL
Thursday 31st December 5.45pm/8.15pm
Sourdough, cultured butter
2020 Colosel ProseccoBrut Treviso DOC, Veneto, IT
2019 Els Vinyerons “pregadeu’ Cava,Penedes, SP
Alfonsino sashimi, green chilli, fingerlime, galangal, coconut
2018 Medhurst Estate Sauvignon Blanc, Yarra Valley, VIC
2019 Yarrh Riesling, Murrumbateman, NSW
Ballina pippies, white wine, butter, sea herbs
2020 Oates Ends Chardonnay, Margaret River, WA
2019 Domaine des Blais Rose, Cotes de Provence, FR
Crispy duck breast, sweet potato puree, Davidson plum, blackberries
2019 Allies ‘ASSEMBLAGE’ Pinot Noir, Mornington Peninsula, VIC
2017 Ocean 8 Pinot Noir, Mornington Peninsula, VIC
Yuzu curd millefeuille, Chantilly cream, berry coulis
2018 Kayoma ‘Botrytis’ Riesling, North Canterbury, NSW
2015 Charles Hours, Uroulat Jurancon, Fr
Matched wines 55pp- Premium wines 75pp
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
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.