WHAT'S ON FOOD & DRINK

Where to eat, drink and dance this week in Jervis Bay

By

Narrell Tabone

Posted

Friday 11 October: Tempt your taste buds with Spring menus, fresh cocktails and plenty of live music at your favourite venues, including bottomless brunches and a twist on a classic margarita.

Howling Success is Back

This Friday at the Sushi Martini Club in Huskisson, blues and rock band The Howlers will be bringing back the acoustic vibe that everyone loved so much last month. Front man, Larry said he was stoked at how quickly the bar filled up as it was the only acoustic gig they have ever done. The band will be cranking up the energy with some crowd fave covers as well as some of their original tunes, from 6pm.

Sushi Martini Club at Jervis Bay Coffee Co in Huskisson
Perfect pairing of sushi and cocktails at Huskisson’s Sushi Martini Club. Photo: supplied

Seating is limited and you can book a table to enjoy great music with chef Egi’s sushi creations and a perfect cocktail. Head down the walkway towards the water on Owen Street Huskisson to find Sushi Martini Club in the Jervis Bay Coffee Co.

Lounge Lizzards

If a lounge vibe is more your speed, head to Sandbar Restaurant on Hawke Street Huskisson, to enjoy the smooth vocals and guitar of Dave Newman, from 5.30pm this Friday. Dave is a south coast local and audience favourite, who performs timeless hits with his own refreshing interpretation. Chef Jason is presenting a delicious Spring menu and there is a great cocktail list too. Book a table online.

Tiny Cabbages Steal the Show

Did someone say Brussels sprouts? Research shows that 21% of people do not like these vegetables that resemble miniature cabbages which can at times pack a punch. This could be because people with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts. Another little fun fact is that Britons eat more Brussels sprouts than any other nation in Europe and possibly the world!

If you are a sprout-lover, head to Bud’s Tavern right now for a pan-fried version with almond puree, pickled onions and French dressing with a spiced honey roast almond crumb. Perfect with a cocktail, too.

Then take a spin on the dance floor, Friday and Saturday nights till late. This Friday features Wollongong singer-songwriter Nick Moses, from 8pm. Or relax on Sunday afternoon to the chill vibes of Liam Maihi from 2pm, accompanied by a classic Sunday roast.

Bud's Tavern Huskisson serving delicious Brussels Sprouts
Bud’s Tavern is honoring the miniature cabbage aka Brussels sprout on their Spring menu. Photo: supplied
Fiesta Time

Barriga llena, corazón contento – Literal translation: Full belly, happy heart. Meaning: A good meal brings happiness. From 12-2pm this Sunday, 13 October  the Huskisson Hotel is hosting a bottomless brunch of tapas and mojitos. Executive chef Anthony and head chef Daniel have created a traditional array of tapas to please everyone. At brunch, tapas will be served on a three-tiered tray as a tactile culinary experience – experience mindful eating that appeals to multiple senses as you choose morsels from the tray – and lick your fingers. The tapas – such as chicken or vegetarian croquettes, garlic prawns and meatballs – will be followed by churros for dessert. Book online.

Cooked Goose on Hyams new hours

The kitchen at Hyams Beach’s local café has new opening hours from 8am till 4pm daily (order before 3.30pm) and is serving up delicious Spring-inspired menu and cocktails. Owner Maddie recommends starting your day with their zucchini and corn fritters with poached eggs, or a beach bowl for lunch. Try their pineapple margarita, it’s a fresh twist on the original and perfect for the warmer weather.

Cooked Goose on Hyams Beach serves breakfast, lunch and cocktails
Breakfast, lunch and cocktails at Hyams Beach cafe Cooked Goose. Photo: supplied

Narrell Tabone

Narrell Tabone is the hospitality editor at Jervis Bay Weekend. The food service industry is in her DNA, growing up in the family business of small goods and butchery supply in New Zealand. She has also been a business owner in the wellbeing sector. Narrell’s passion for food has taken her on a worldwide culinary journey, from celebrity chef cruises and gourmet food safaris, to working with local seafood business, Jervis Bay Shellfish Market as part of their events team. She enjoys hosting paella masterclasses for intimate gatherings and is a champion of producers, chefs and food-orientated businesses around the South Coast.