Four long days of feasting await South Coast foodies this Easter, dining out or dining in. Whether you are chasing the tradition of Good Friday seafood in Woollamia, a Tuscan-style lamb lunch in the heart of Huskisson, or a spice-filled road trip down to Mollymook, a little forward planning ensures your long weekend is centred around incredible local flavours.
Fresh Seafood Offers Flavours of the Bay
The tradition of seafood on Good Friday is made easy at the Jervis Bay Shellfish Market – in the Woollamia industrial zone just beyond the village of Huskisson – no pre-orders necessary.
While prawns are the go-to seafood for the Aussie table, the hero in the display cabinet here is the home-grown Jervis Bay mussel, ready to become the star of your table. With the weather cooling down, a bowl of steaming mussels flavoured with broth and herbs will draw family and friends together.
Market manager Michael Crumpton says they are preparing for the Easter rush with a selection of shellfish that will elevate every gathering, including plump Coffin Bay Pacific oysters, alongside freshly filleted fish and, depending on availability, whole snapper for a stunning centrepiece.
For ready-made starters, Chef Egi will be stocking the counter with freshly made sushi and sashimi, or pick up some grill-at-home lobsters or scallops.
Speaking of the grill, the market’s in-house grill will not be available on Good Friday, in anticipation of a busy day. But it will return on Saturday serving hot grilled shellfish with mornay or garlic butter, ready to eat at the picnic tables out front.
Open Good Friday 10am-4pm, Easter Saturday 9am-2pm, closed Sunday and Monday.
Seasonal Lamb on the Table
If Aussie lamb is your Easter tradition, it’s a hard choice between a Tuscan-inspired restaurant special or a good old family roast. If you can’t decide, why not have both!
Tender, crumbed lamb cutlets are the star of the Easter menu at Peter & Eva Italian Restaurant in the heart of Huskisson, pairing perfectly with a bold Primitivo from Puglia, bursting with ripe plum, black cherry, and a touch of sweet vanilla $15 a glass or $60 a bottle. The lamb is served with classic roasted potatoes, $47, and General Manager Marco Tartaglia says it also pairs with an Aussie shiraz from South Australia, $13 glass $52 a bottle, on the restaurant’s new wine list.
Another perfect pairing is pizza and smoked salmon on the Easter weekend special, $31, also boasting mozzarella and a peppery hit of rocket. Pair with an Italian Rosato IGT, which is intense in colour with notes of wild strawberry and rosehip, $17 a glass, $70 bottle. For an Aussie pairing, the new wine list includes a Clare Valley riesling, defined by intense lime and citrus blossom, $17 a glass or $70 bottle.
For a touch of theatre, try the Chocolate Bunny cocktail, $25 blending bourbon and chocolate liqueur with a zesty lift of lemon, finished with a whimsical cloud of cotton candy. The restaurant is open across the weekend, check their website for exact times.
Make your own show-stopper with a roasted lamb shoulder prepared expertly for your oven by Vincentia’s newest butcher, Mountain Side Meats in the Burton Street shopping village.
The Alcock family take immense pride in their paddock-to-plate philosophy, and Vincentia’s manager Lauchlan Alcock shares all thier beef comes directly from their farm at Pyree.
Their lamb and pork are equally impressive, sourced from the renowned Breakout River Meats in Cowra to ensure every bite is the sweetest of the season.
For your Easter table, Lauchlan recommends a Cowra lamb shoulder, either bone-in or boneless, or a lamb leg, which can be prepared as a classic roast or butterflied for a quicker char on the BBQ – made even tastier with a jar of their in-house rubs.
For added flavour and convenience, they are offering pre-ordered seafood for pickup on Thursday or Saturday of the long weekend. Choose from prawns, lobsters, oysters and sides of salmon.
Around Shoalhaven, there are three additional Mountain Meat’s locations at Shoalhaven Heads, North Nowra and Berry.
Tackle Cabin Fever with a Short Road Trip to Mollymook
While many people are understandably curbing their plans for fuel-hungry travel, a change of scenery combined with a celebratory Easter feast is only a short drive away at Gwylo Restaurant in Mollymook.
They have designed a spice-forward special menu for Saturday 4 April, showcasing executive chef Matt Upson’s global experience and the team’s dedicated approach to layered flavours.
At $155 dollars per person, the evening starts with a celebratory welcome cocktail by bar manager Declan Westphalen. An expert in mixology with three years behind the Gwylo bar, Declan is known for shaking up incredible cocktails and inventive beverages. It’s the perfect introduction before a procession of high-energy, flavoursome share plates arrive at the table.
The menu itself is a masterclass in texture. Everything is made from scratch, says Manager Hayley Mees who gave us a sneak preview of the evening’s offerings, though there is plenty more to discover on the night. House-made steamed prawn dumplings topped with crispy chilli and pops of local finger lime will be served alongside the smoky warmth of hibachi grilled duck wrapped in betel leaf.
A real show-stealer is the sweet and sour crispy abalone, which delivers a playful contrast that stays with you. The centrepiece is the Babi Guling, a famous Balinese dish of rich, fragrant pork lifted by the fresh heat of sambal matah.
There are sittings at 6pm and 8:15pm, bookings essential.
