Find Hatted fine dining on the Central Coast

You may not know, but the Central Coast is home to a number of high-end restaurants awarded a Chef Hat by The Australian Good Food Guide (AGFG).

The Guide of independent, anonymous reviews is written by a panel of trusted restaurant critics and recognises the best Australian restaurants nationally, setting a standard to help you plan the perfect culinary trip away to the Coast, or simply the perfect evening.

With a relaxed beach house glamour on the beautiful sands of Pearl Beach, Pearls on the Beach is one of the Coast's most memorable beachfront dining experiences, representing as the Coast's hatted restaurant in The Sydney Morning Herald Good Food Guide.

Pearls has views from every table and only serves the season's best and freshest produce so their menu is constantly changing.

The restaurant officially moved from the 19-year stewardship of dedicated Scott and Melissa Fox to new management in December 2021. The team is now made up of talented chefs and front of house staff, including head chef Byron Namenyi who has been the sous chef at Pearls for 6 years, and his new sous chef, Awhe Pahau who has also been serving at Pearls for 5 years. The team are headed by experienced restaurant manager Dan McKinnon, returning to Pearls with 25 years of experience at Cottage Point Inn, Pearls and the highly-respected Safran restaurant of Ettalong. We can't wait to see what they dish up this year!

At Osteria il Coccia there is fire, flames, the smell of smokiness coming from the grill as chef 'Big Boy' cooks with mostly organic ingredients from local farmers and producers to bring you the best wood-fired cooking from Italy and France.

Big Boy cooks from memories of his grandmothers rolling the pasta in the kitchen. He remembers them cooking the best lunches for him when he was going to school and he wants to share his two favourite regions with you - Beaujolais to The Rhone Valley where he grew up, and the South West where his mother lives.

There is also a new menu alert out on this restaurant for summer.

Inspired by Turkey’s rich culinary history from the Ottoman Palace kitchens, Istanbul meyhanes, street food, and traditional village meals, Chef Suleyman Kirbancioglu at Safran Restaurant, Ettalong Beach draws upon authentic recipes and techniques to present delicious meals with a contemporary interpretation.

The Cowrie Terrigal is a unique restaurant located at Terrigal that provides a fine dining experience with spectacular 270° Ocean Views. The restaurant boasts an ever changing menu of locally sourced produce complemented by a premium wine and beverage list.

The Cowrie is headed by Owner and Executive Chef Dimitris Aronis, Restaurant and Business Operations Manager Lynn Fernandes, and Head Chef Reece Timora.

Queensland Chef, Scott Price was raised on a farm in the rich food bowl of the Darling Downs, before travelling abroad to train with UK based Doyenne of modern seasonal cooking, Sally Clarke, at her eponymous London Restaurant.

Yellowtail is Chef Scott's first solo restaurant featuring the most tantalising modern Australian Cuisine influenced from the Middle East, the Mediterranean and Asia. The menus change bi-weekly, based around the best seasonal local produce.

The Wild Flower Bar + Dining within Bells at Killcare offers world-class hospitality with a strong focus on Mediterranean  flavours, simplicity and sustainability. The dining experience is a celebration of our unique part of the world, featuring seafood from our local waterways in a lively, sophisticated bistro style space.

Internationally renowned chef Sean Connolly heads up the kitchen, who’s uncomplicated yet sophisticated approach to  cooking, allows hero ingredients to shine. Take a culinary journey as you discover our delicious bar menu, or enjoy a masterful selection of antipasto, a table-side toss of authentic pasta, or a five-course dining experience shared with friends.

Embark on a gastronomic journey and enjoy classic French cuisine overlooking expansive ocean views of Terrigal Beach at L'Isle de France. Chef uses as many organic products as possible infused with flavours from around the world, complemented by a unique range of specially cellared wines.