Newcastle's iconic Roundhouse venue has launched a brand-new menu, crafted by celebrated chefs Ingram and Gregory. The culinary duo, known for their innovative approach and dedication to local produce, have curated a selection of dishes that promise to elevate the dining experience at this beloved harbourside location.
A Fresh Culinary Direction
The new menu marks a significant shift for the Roundhouse, which has long been a staple of Newcastle's social and cultural scene. Ingram and Gregory, both with impressive resumes from top-tier restaurants, have brought their expertise to create a menu that balances creativity with comfort. The focus is on fresh, seasonal ingredients sourced from the Hunter region and beyond, with an emphasis on sustainability and flavour.
Signature Dishes
Highlights of the new offerings include a pan-seared barramundi with native pepperberry and lemon myrtle, a slow-cooked lamb shoulder with roasted root vegetables, and a vegetarian option of roasted pumpkin risotto with sage and burnt butter. For dessert, patrons can indulge in a dark chocolate tart with salted caramel and wattleseed ice cream.
The chefs have also introduced a selection of small plates, perfect for sharing, such as crispy pork belly with apple slaw and a beetroot and goat's cheese salad. The beverage list has been updated to complement the new menu, featuring local wines, craft beers, and signature cocktails.
Embracing Local Produce
Ingram and Gregory have made it a priority to work closely with local farmers and producers. This commitment is reflected in dishes like the Hunter Valley venison with blackberry jus and the grilled octopus with chorizo and smoked paprika. The chefs believe that using local ingredients not only supports the community but also ensures the freshest possible flavours.
A Venue Transformed
The Roundhouse, with its stunning views of Newcastle Harbour, has undergone a subtle refurbishment to match the new culinary direction. The interior now features warm tones and natural materials, creating an inviting atmosphere for diners. The venue also offers outdoor seating, allowing guests to enjoy the waterfront setting.
General Manager Sarah Thompson expressed excitement about the changes, stating that the new menu represents a significant milestone for the Roundhouse. She noted that the response from early diners has been overwhelmingly positive, with many praising the quality and creativity of the dishes.
The new menu is available for lunch and dinner, with plans to introduce a weekend brunch service in the coming months. The Roundhouse continues to host live music and events, making it a versatile destination for both dining and entertainment.
