Exciting new dining just in time for the Long Weekend includes a touch of the mediterranean transported by Peter & Eva Italian, a fresh bistro menu by a new chef at Club Jervis Bay, and something smoky with a secret recipe at Taj Indian.
Chef Duo Create a Slice of Sorrento in Huskisson at Peter & Eva
Peter and Eva’s Italian Restaurant on Owen Street, Huskisson has had a fresh new makeover, inspired by their recent trip home to Italy. Their time in Sorrento gave them ideas to brighten the venue and bring in relaxed coastal vibes, drawing on the town’s famous lemons for a touch of colour and charm.
Family and staff armed with sledgehammers pulled apart the original pizza oven, piece by piece. After a month-long wait, a new, larger oven arrived from Merana, Italy custom-designed to meet growing demand. Peter admits it was sad to see the old one go, but the upgrade means more space and quicker service.
Their travels filled them with new ideas from stylish carpet and beautiful wall prints of their favourite places to Eva’s love of Sorrento’s lemons woven throughout the space. Her standout choice of sunshine-yellow beach umbrellas, imported from Italy, draws the eye and adds a welcoming coastal feel.
The bar area has been completely transformed. Mirrors now reflect soft lighting that brightens what Peter felt was once a darker corner. White textured wave panelling lines the bar front and pizza counter, echoing the waters of Jervis Bay and bringing a gentle coastal touch as guests walk through the door.
Renovations were a true team effort, with staff helping with demolition, tiling, and planning. “They’re like family to us,” Eva says. “We had a lot of fun doing it together.” Handmade Italian tiles now frame the exterior walls, bordered in Mediterranean blue with painted trims to match.
With new tables, cushions and carpet in place, the restaurant feels refreshed yet familiar. The menu remains largely the same classic Italian dishes with occasional specials inspired by different regions. “It works well for us,” Peter says. “There’s something for everyone.”
Last weekend saw over 280 bookings, and with 200 already locked in for the long weekend, Peter and Eva will do their best to fit in as many guests as possible.
Grateful for their hardworking team and loyal customers, Peter and Eva have created a space that reflects the warmth and hospitality they experienced back home in Italy, a place where everyone feels welcome and part of the family.
Club Jervis Bay Menu Transformation
Club Jervis Bay’s Bayview Bistro has a sensational new spring menu designed by new executive chef Graham Krueger.
Recently we were invited to Club Jervis Bay’s to sample the new fare first hand, so we can share what’s new with you and don’t worry there’s plenty of old favourites still staying on the menu.
One highlight on the menu is the return of the lobster Mornay, a dish many of us locals remember back in the late 90s. This was one of our favourites, driving down from Sydney, stopping off at the RSL club before visiting my husband’s family here in Jervis Bay. For $48 you get a whole serve of delicious crustacean oozing with creamy house-made Mornay with a side of garden salad and chips.
Where there’s lobster Mornay, there’s got to be lobster sliders! Poached lobster meat in a fresh dill mayonnaise with crisp lettuce on milk buns, they come with a side of fries and aioli, three per serve $30.
Coffin Bay oysters sold at MP are on the menu and they are at a sweet and plump size. The club sold 60 doz last Sunday and no wonder when you have the opportunity to view them firsthand in a new glass front display fridge alongside plates of fresh prawns and lemon wedges.
If you enjoy something creamy garlicky and buttery, dip into their chilli and garlic prawn pot with oodles of garlic butter and beyond, this dish comes in a white bowl with garlic butter brioche, a perfect way to sop up all that deliciousness, $20.
For the steak lovers, if the 300g scotch fillet steak MS2 $39 doesn’t quite fit the hunger pangs, then sink your bite into two slices of toasted turkish sliced bread where you will discover tender yearling steak, bacon, cheese, house-made caramelised onion, fresh salad leaves and the chef’s own bush tomato chutney accompanied by their popular beer battered onions rings and, of course, a side of piping hot chips, $30.
If a touch of Asian is on your list, try the Peking Duck Bao buns with spring slaw, coriander, zesty lime and sweet chilli sauce, perfect for something light, $18.
For the vegetarians, there are a few more additions to choose from, such as pumpkin and feta arancini served with house-made napolitana sauce and semi-dried tomato aioli, or try a hit of summer with the heirloom tomato bruschetta topped with buffalo mozzarella and fig balsamic, $18.
Also on offer is a fresh array of salads, perfect for vegetarians or anyone after a lighter option. The Caesar Salad is always a favourite, $21, while the pumpkin, baby beetroot, feta, spinach and pine nut salad brings a colourful, wholesome mix, $22.
For something more indulgent, the grilled haloumi, chorizo, fig, pomegranate and rocket salad combines sweet and savoury flavours beautifully, $26.
Diners can also add proteins including chicken $10.50, salt and pepper squid $11, or prawns $12.
We caught up with Chef Graham to give our readers a closer look at the experience and passion he has brought with him when he joined Club Jervis Bay in early September.
Graham’s culinary journey began with Qantas, where he worked alongside a team of chefs developing sauces and had the golden opportunity to prepare meals in the air for the Queen during her domestic flights across Australia.
His career has since taken him from cooking for the King of Thailand to judging alongside Gordon Ramsay at Fine Foods.
Over the years, Graham has led kitchens for West Group McCafe, Southern Council, and his own restaurants. During the challenges of COVID-19, he turned his focus to supporting local businesses in Dubbo, helping them refine their menus and build a strong online presence.
Passionate about nurturing talent, he has also mentored many apprentices, with several now stepping into leadership roles as head chefs themselves.
We asked Graham what patrons can expect from his kitchen.
He likes to highlight fresh, local ingredients with some of the seafood like their Coffin Bay oysters sourced directly local and from around the country including Queensland, Tasmania, Newcastle, and South Australia.
By moving away from frozen items, the focus is firmly on quality, presentation, and flavour showcasing the best of what’s in season. Working closely with local fishermen also means diners can look forward to unique daily specials shaped by what’s available at market and showcased in the new display fridge.
The menu goes beyond seafood, with roasts designed to deliver more tender, moisture-rich pork and slow-cooked beef and lamb. Vegetables are locally sourced and roasted daily fresh for every service.
All the sauces using Graham’s own recipes are gluten free and made from scratch.
Equally important is the dining experience itself, shares Graham. “I train my team to deliver attentive service and proper presentation, making sure each meal is as enjoyable at the table as it is in the kitchen.” You will find Graham often on the floor as customer feedback plays a big part in shaping his dishes, ensuring value for money and consistent quality.
Whether you’re a local or visiting for the long weekend or school holidays, this new menu is the perfect excuse to enjoy the view with something delicious, and soak up the true taste of Jervis Bay.
New Smoky Dishes at Taj Indian
Also on Owen Street, Huskisson’s Taj Indian Restaurant is celebrating spring with a vibrant new menu. Owners Arron Singh and partner Emily Stevenson have introduced eight fresh dishes designed to awaken the taste buds including a few smoky numbers created using Arron’s own secret method (hot coals are involved, but that’s all they’ll reveal).
Speaking with Emily, she explained that the menu refresh was all about adding variety and a lighter touch for the season.
“We decided to update our menu for spring, including some mixed seasonal vegetables for freshness. Kadai curries have also been added. They’re smoky, tomatoey, and so tasty.”
Kadai curries come from North India and Pakistan and are cooked in a kadai, a deep traditional cooking pan, and feature a coarse spice blend with chunky vegetables, creating a bold, earthy, and slightly smoky flavour. These curries are hearty and aromatic, touching your sensory palate like nothing before.
“We’ve also included one of my personal favourites,” says Emily of the Nilgiri curry. It’s full of flavour with coconut cream and fresh mint. So vibrant and delicious, a perfect spring addition, $32.90.
Seafood lovers will be pleased to see the Malabar prawns lightly battered and fried golden with tangy chutneys, $18.90.
This dish has a special story behind it. Chef Arron drew inspiration from his father Stephen, who used to cook prawn pakoras, and from the couple’s travels through South India.
Toasting a blend of spices, folding in coconut transforms this dish into a crisp, flavour-packed coating. The prawns are then served with creamy raita, crunchy curry leaves, and house-made chilli oil. Emily is quick to add: “He really outdid himself with this one!”
Other highlights include kadai chicken, $30.90, a smoky curry with onions, capsicum, tomatoes and tender chicken pieces, and seasonal vegetables tikka masala, a mix of fresh vegetables in a rich, savoury spiced sauce, $24.90.
The bar menu has had its own spring refresh too, with plenty of fruit-forward wines and sparkling options to match the season’s new dishes.
A local wine, Two Figs Sienna Red is a blend of Shiraz-Cabernet Sauvignon with a soft slightly richer flavour, a 750ml bottle will set you back $45 or $10 a glass.
If you lean more towards a white, there’s Wild Winds Sauvignon Blanc, another local wine from The Gatehouse at Milton, the perfect drop for the winds we have had this week! It’s $30 a bottle or $8 a glass.
If fizz is your biz The Hare and The Tortoise Prosecco is a multiregional Australian wine for $32 a bottle or $9by the glass.
There’s plenty more to choose from to keep everyone coming back for more!
Whether you’re a curry lover or just curious about what’s cooking, this is your sign to pop into Taj for a taste of something new. After all, spring’s the perfect excuse to spice things up.
