Any restaurant that has successfully entertained diners for forty years has got to have something going for it, and The Cowrie at Terrigal has plenty – an incredible location, divine food and a staff committed to creating the best dining experience possible.
Owner and executive chef Dimitris Aronis, who actually did his apprenticeship here 20 years ago, has created a warm and special environment to showcase the inventive seasonal dishes.
The summer menu includes entrees like kingfish sashimi with stone fruit and beluga caviar and a comforting potato and leek tortellini with cabbage broth.
For mains there’s the Aquna Murray Cod with heirloom tomatoes done five ways, and a Waygu steak marble score 7 with carrot puree and grilled shishito pepper.
The restaurant also other spaces outside the main dining room – the Ocean Room with a similarly spectacular view, and the Cellar, where they can enjoy a five course meal with matched wines followed by a snifter of local or Japanese whiskey.
The view, the food, the people – it’s no wonder this restaurant is still going strong.
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FOR MORE INFO
THE COWRIE
@thecowrierestaurant
thecowrie.com.au
