On a chilly Jervis Bay morning this week, we were delighted by a bowl of steamy congee at 5 Little Pigs on Owen Street Huskisson. This dish inspired us to seek out who else is dishing up Asian-inspired plates of goodness for breakfast and lunch at the cafes and bars in our seaside villages. The range of flavours and inspirations behind these dishes is truly impressive!
5 Little Pigs Congee
We caught up with Josh Andrew from 5 Little Pigs, manager and co-owner alongside Rowan Andrews and parents Linda and Darren, to talk about a dish that’s been winning hearts this season: their steaming bowl of congee.
For those unfamiliar, congee is an Asian-style rice porridge that’s as warming as it is filling. Josh explains it starts with cooking down rice with ginger and garlic over a couple of hours. The pork is marinated overnight in soy, mirin and rice wine vinegar, then slow-cooked the following evening. Soft-boiled eggs are peeled and marinated in a soy-based mix, before the dish is finished with their homemade chilli crunch and fresh herbs. A tofu version is also available.
If you’ve been missing their house-made chilli crunch, you’ll be happy to know it’s back in stock and likely to stay that way for a while. Packed into a 200ml jar and priced at $11, it’s a fragrant, fiery mix of fried onion, garlic, peanuts, Sichuan pepper, whole spices, gochugaru and aged black vinegar. Josh says the kitchen team enjoys changing the menu often, giving locals and visitors plenty of reasons to come back for something new.
Open 7am-4pm daily.
Bao Buns at JB Brewery
If your cravings lean more towards bao buns in a relaxed brewery setting, head to Jervis Bay Brewing Co in the industrial area of Woollamia, where the 5 Little Pigs food truck is serving delicious braised pork belly bao buns for $6.50.
The pork is accompanied by their house-made bulldog BBQ sauce – a blend of Asian rice vinegar, Korean gochujang chilli paste and maple syrup topped with the umami crunch of house-made kimchi goodness, cucumber and shiso leaves.
Vegetarians aren’t left out, with a tofu bao bun $6.50, featuring tofu coated in the chefs’ own blend of flour, breadcrumbs and secret spices fried until golden and topped with the same tangy-sweet sauce, kimchi, cucumber and shiso.
Pair your bao with one of the taproom’s new special releases, such as Around the World West Coast IPA or Port Jackson Pale Ale and keep an eye out for a few other fresh brews next time you swing by the truck.
Open Wednesday-Sunday from midday.
Chilli Wings Fly The Nest
Tucked in the Woollamia industrial estate, Flamin Galah Brewing Co not only has a sensational range of their own craft beer, they also have The Nest Jervis Bay food truck with an extensive menu including Asian-inspired dishes that have locals coming back for more.
We spoke with husband-and-wife chefs Tracey and Adam Coulton, the team behind The Nest, about what inspires their menu.
It’s the kind of menu built for easy eating and sharing. The Hot & Spicy Chilli Wings bring just the right amount of heat, the sort that makes you reach for your beer before going back for another bite.
The Crispy Chicken Bao Buns are soft and fluffy, filled with tender miso chicken, a pop of pickled onion and a drizzle of creamy mayo.
Dumplings come in three simple but satisfying options Pork & Chive, Prawn, or vegetable for a lighter choice. For something fresh, the Dumpling Salad tosses your pick of dumplings through crisp vegetables, crunchy peanuts and a zingy Thai-style dressing.
The Nest is a perfect example of how Jervis Bay’s bars and cafés are making bold flavours part of their everyday menus.
Lots of parking, seating inside and out.
Open Wednesday-Sunday from midday.
Coastal Tuna Bowl at Salty Joe’s
Salty Joe’s Cafe on Owen Street Huskisson has always been a favourite for easy-going, beachside dining but the kitchen is giving the menu an extra flavour bomb with a wave of new Asian-inspired dishes.
Head chef Jake Bell continues to find fresh ways to surprise diners. His latest creations blend vibrant Asian influences with the relaxed, coastal style the café is known for.
The tuna rice bowl is a bright, flavour-packed favourite – sushi rice topped with tender cooked tuna, creamy mayonnaise, crisp Asian vegetables and a scattering of fried shallots, black sesame seeds and fresh coriander. Completely gluten- and dairy-free, it’s light, fresh, and satisfying at $26.
For something with a little crunch and brightness, the salt and pepper squid salad is hard to beat. Golden fried squid is served with house-made aioli and a refreshing salad of green mango, wombok and Asian herbs, all lifted by a tangy nam jim dressing. Like the rice bowl, it’s gluten- and dairy-free and comes in at $24.
Vegetarians are well looked after, too. The veggie burger stars a house-made black bean, edamame, and short-grain rice patty, paired with Asian-style slaw, cucumber and carrot ribbons, topped with roasted sesame-infused mayonnaise and served on a soft potato bun. The patties are made in-house, a labour of love that Jake says is worth the time, especially for the opportunity it gives apprentices to develop their skills. It’s vegetarian, gluten- and dairy-free, with a vegan option by swapping the sesame mayo for their house-made vegan aioli.
For Jake, good food has always been more than just flavour, it’s important to bring connection joy and create something worth sharing.
Bud’s Show Stopper Burger
Bud’s Tavern on Owen Street Huskisson is turning heads around Jervis Bay with their Asian-inspired showstopper burger.
Say hello to the Short Rib on the Bone Burger. Priced at $30, it’s a full-flavoured handful of slow-cooked short rib, still on the bone, layered with tangy house-made kimchi, crispy onion and chipotle mayo in a soft brioche bun, served with a generous side of hot chips.
Head Chef Kyle De Moor lifts the lid on the process: “We use a 350g beef short rib, slow-cooked in master stock until it’s falling off the bone. We then reduce that stock with a few extra ingredients to make a sticky glaze, which we brush on during reheating for a rich, glossy finish.” The burger’s brioche bun comes from an East Nowra bakery, while the Korean-inspired aioli made with Korean gochujang paste, sesame oil, soy sauce and mayo brings just the right hit of heat.
Kyle says presentation is part of the fun, with the short rib bone deliberately extending over the bun, ready for diners to pull free before tucking in.
This burger also comes with bragging rights. In June this year, Bud’s Sticky Korean Short Rib Slider swept the Shoalhaven Food Network’s Battle of the Burgers at Husky Sports, winning both the judges’ choice and the people’s vote. Now their champion slider has a big brother version on Bud’s menu and is already a winner on the Jervis Bay food scene.
Kitchen open daily 12-3 and 5.30-9pm
Sticky Cauli at The Local
The Sticky Cauli Burger at The Local Café, in the Burton Street shopping village at Vincentia, warms you from the inside out with a hit of fresh Asian flavour and a vego twist.
Senior Chef Alexia Williams, who joined The Local 15 months ago and is now Kitchen Manager, shares that she first dreamed up Sticky Cauli as a Taco Tuesday special during the warmer months and became popular with the locals.
The inspiration came from her days in Parramatta, where she’d often head to Harris Park for Chinese-Indian Gobi Manchurian, a dish she still calls one of her favourites. It was such a hit that it’s now a menu staple, winning over even the most dedicated carnivores.
Freshly sliced cauliflower florets are coated in a gluten-free batter, deep-fried to perfection, then tossed in a glossy sweet-and-tangy sauce before being tucked into a soft, locally sourced South Coast milk bun with fresh Asian slaw. Priced at $20, it’s a satisfying bite and for an extra $6, you can crown this with a slice of grilled Tilba halloumi from the Sapphire Coast.
Out front, new Manager Sophie has quickly made her mark, drawing on years of hospitality experience to help launch the café’s new dinner service, another reason to stop by.
It’s a taste of fresh Asian flavour, a hint of nostalgia, and a whole lot of local love all in one delightful bite.
Daily 6.30am-2.30pm plus Friday/Saturday 4-8pm
Pork Belly Burger at Lemontree
Also in the Vincentia shopping village, we’ve had our eye on the Chinese Pork Belly Burger at the Lemontree Café & Takeaway.
For $15, it’s served on a soft milk bun with fresh salad, tender slices of pork belly that Quy, who runs the café with her husband chef Jason, braises for hours in her own secret master stock. She then adds a glossy, house-made hoisin sauce that brings it all together. Respectfully, the secret ingredients to her pork belly recipe stays close to her heart but she does share passionately her approach is simple: “Cooking fresh, simple food our customers will enjoy!”
The Pork Belly Burger is now a fixture on their menu board and from the first bite, delivers joy to everyone who tries it.
Open 8am-7pm Monday-Wednesday, 8am-7.30pm Friday & Saturday, 8am-4pm Sunday.
Thai Beef Saland at Huskisson Hotel
The bistro at Huskisson Hotel has been serving up their popular Thai Beef Salad for some time now, and it’s easy to see why. At $28, it’s a dish Executive Chef Anthony Telford happily calls one of his personal favourites.
In the kitchen, Executive Sous Chef Sirintip Jirapantawee has spent the past four years leading a small team of Thai chefs who share her dedication to fresh, from-scratch cooking. Every sauce and marinade is made in-house, and nothing goes to waste with the coriander roots, stems and leaves all finding their place in the dish.
The star is Rostbiff, a cut prized for its flavour and tenderness. It’s marinated overnight in a fragrant Thai red curry paste, then char-grilled and sliced. Alongside is a vibrant salad of mixed greens, mint, coriander leaves, carrot, cucumber, cherry tomato and red onion with a finish of crispy fried rice noodles for that all-important Thai crunch.
The final touch is a generous drizzle of their house-made spicy Thai dressing, the recipe for which remains a closely guarded secret. The dish is also available gluten- and dairy-free, making it as versatile as it is full of flavour.
From today, Friday 15 August, the bistro’s market fish will be presented as Chu Chee Pla ($38), grilled Mulloway in a rich, aromatic Thai red curry. This style of curry is known for its thicker, more concentrated sauce, infused with coconut cream, kaffir lime and a gentle, sweet heat. Served with fragrant jasmine rice, it’s a dish that beautifully showcases the depth and balance of Thai flavours.
Also on the menu is a traditional Malaysian Laksa $18, brimming with silky rice noodles in a fragrant, spiced coconut broth. Anthony shares that, thanks to the size and diversity of his team, he’s fortunate to draw on a range of cultural backgrounds and recipes, creating a truly authentic multicultural kitchen. Diners can opt for the tofu version or add chicken or prawns for an extra $6 each.
It’s truly at taste of Asia by the Bay.
Banh Mi at Harley’s@Husky
A special mention for Harley’s at Husky’s legendary Banh Mi Rolls $16, Vietnamese style roast pork with coriander, chilli, cucumber, house made pickled veg, mayo and sriracha and plenty of pork crackling to give it that epic crunch.
This has been one of my favourite go-to lunches when I’m on the run, from the days of the Harley’s caravan right to today in their bright, comfy café on Owen Street.
Filo Night Makes a Comeback
Monday 18 August sees Bud’s Tavern Filo night make a comeback to warm you up with some seriously satisfying flavours, starting with a couple of entrees such as Hmm Pares $17, a delicious combination of creamy hummus, tender braised beef pares, pickled onion and cucumber, served alongside sourdough bread and drizzled with herb oil (Filopeno pares translates to “a pairing with sides”).
If you’re after something with a bit more kick, the Kaldereta $10, offers slow-cooked beef in rich sauce on a crisp corn tortilla, topped with olives, pickled jalapeños and melted mozzarella.
For mains, the Kinamatisang Adobo $23 is a standout vegan option featuring eggplant while Pinoy Spaghetti $28 brings a nostalgic twist with banana ketchup.
Our tip: Leave room for sweets! Bookings highly recommended.
