Crystalbrook Kingsley has given its high tea offering a seasonal "glow-up" with a little help from award-winning Hunter Valley label First Creek Wines.
Guests who book a high tea experience at Roundhouse throughout September will receive a complimentary glass of First Creek's newly released Blanc de Blancs. Made from 100 per cent Hunter Valley fruit, it is chardonnay dominant, with semillon bringing lifted citrus and floral notes.
Those looking to linger a little longer can add two hours of bottomless First Creek Blanc de Blancs and Limited Release Rosé for an additional $40 per person.
Also, diners can now choose from a traditional high tea or a seafood tower.
The traditional high tea ($85 per person) includes a complimentary glass of First Creek Blanc de Blancs and tea or coffee, plus wattleseed honey madeleines; whisky and Earl Grey canelé; chocolate ganache tart; fraisier cake with First Creek Rosé jelly; scones with strawberry gum, rosella jam and rose cream; pork terrine with parsley and brioche toast; rare roast beef with horseradish, potato rosti and cornichon; caramelised onion and Pyengana cheddar scroll; ocean trout gravlax with herb fraiche and buttered crumpet; and a trio of finger sandwiches.
The seafood tower ($109 per person) includes a complimentary glass of First Creek Blanc de Blancs and tea or coffee, plus Shoalhaven Sydney rock oysters with mignonette; hiramasa kingfish crudo with blood orange; potted blue swimmer crab with garlic butter; scallop ceviche with crying tiger dressing; smoked Tasmanian mussels with potato rosti and bottarga; tiger prawn roll with Marie Rose sauce and celery; bluefin tuna san choy bow; and slipper lobster with blini and gochujang caramel. Half lobster thermidor ($190) and caviar 30g ($180) are available as add-ons.
Roundhouse x First Creek Wines spring high tea is now open for bookings on Saturdays from 11.30am throughout September.
Last week I wrote a story about 10 top spots to take your dad on Father's Day. Here are some more options (book now or you'll miss out).
Flotilla at Wickham has just introduced its new spring menu and is open for lunch on Sunday. We're talking Murray cod with spring peas and preserved lemonade, kingfish with blood orange and chilli, wagyu flank with courgette and french sorrel, and more. You can choose from a set menu, a la carte, or an express lunch.
Scottie's at Newcastle East's menu is a thing of beauty. Honestly, I could order every single dish. On Sunday they will offer the following Father's Day specials: crumbed swordfish for two with sauce gribiche, fried sage and burnt lemon; and bocadillo de calamari. As for drinks, the Silver Bullet Long Neck will be on special.
Hasthi Sri Lankan restaurant at Wallsend knows how to put on a feast, and Father's Day is no exception. The a la carte specials on offer on Sunday include Ceylon-spiced corn ribs; crispy pork belly bites; Ceylon cinnamon camembert; a mixed grill platter ($45) with Sri Lankan barbecue chicken, crispy pork belly, grilled sausage and devilled prawns plus fried rice, curry gravy and chilli sauce, which can be upsized to a family platter for four ($119.90); wattalappam with Ceylon honey; and Hasthi's signature coconut snow.
Hunters Quarter at Pokolbin has something special planned on Sunday. Executive chef Brian Duncan has crafted a new seasonal menu and is inviting guests to linger ... and enjoy The Gentleman's Hour, a relaxed Father's Day afternoon with aged cheeses, premium wines, ports, craft beers and fine whisky, accompanied by a curated selection of blues, jazz and classic rock (and premium cigars).
And you can always expect a warm welcome at The Happy Wombat in Newcastle. The team's $25 Sunday roast is a tasty lunch option: braised roast beef or pork with all the trimmings, including Yorkshire pudding.
DoughHeads at The Junction has two Father's Day treats for dad: the maple bacon scroll with fluffy layers of brioche, a glossy spiced maple glaze, salty bacon and crispy pork crackle on top; and the banoffee turnover. Pre-orders close on Friday at 6pm, with a limited number available in-store on the day.
Last month DoughHeads added more trophies to its cabinet, taking home five awards at the Sydney Royal Professional Bakery Competition held as part of the Fine Food Australia Show. DoughHeads' Salted Caramel doughnut won gold, Pump Up The Jam and Original Glaze won silver, and Nutella and Gaytime doughnuts took home bronze.
DoughHeads owners Shannon and Matt Mors paid tribute to head pastry chef Kallan Bragg and his team: "We've always known how great these doughnuts are, but there's something pretty special about putting them in front of independent judges and having them agree. DoughHeads has a loyal following in Newcastle, and these awards belong to Kal, our team and the customers who continue to support us."
A new doughnut made its debut this week: the Rhubarbara, with rhubarb compote and vanilla custard filling, raspberry icing, freeze-dried raspberries, buttercream and pink baked meringue.
Wine Not, a new cafe and restaurant at Alambee Place in Valentine, is opening next week.
The new-look Cessnock Leagues Club officially opens on Friday. On-site restaurant Seasons is already trading.
Pizza Hut is staging a synchronised event on Saturday called Pizza Hut Unboxed. It's a one-night-only celebration of the biggest relaunch in Pizza Hut's history. Seventy-five Pizza Hut restaurants across Australia will be "unboxed", revealing a fresh new look and menu, with a further 25 following suit by the end of the year.
Jjindakk's signature yangnyeom chicken features in Susuru Izakaya's September ramen special.
Royal Beirut, a Lebanese restaurant, is coming to Newcastle.
