As summer approaches Newcastle, acclaimed chef Josh Gregory is embracing the warmer weather with renewed excitement and a fresh culinary perspective at his harbourfront restaurant, Thermidor Oyster Bar & Brasserie.
A New Approach to Summer Dining
Chef Josh Gregory and his wife Jess have introduced a new summer menu at their Honeysuckle Drive establishment, focusing on approachable yet high-quality dishes that reflect their global experiences while remaining relatable to casual diners. "Another year in business has given us a little more perspective on our diners and the dynamic hospitality scene of Newcastle," Josh explains. "We remain, as ever, driven by produce and seafood-focused, but we've put more focus into keeping our dishes relatable and not too serious."
The menu maintains their commitment to excellence while incorporating playful elements that make fine dining more accessible. Dishes include a chicken katsu, classic prawn cocktail with all the trimmings, and even a charcoal chicken dish inspired by the sous chef's love of honey mustard chicken. The ingredients remain the best available, but presented with familiar touchpoints that keep guests comfortable.
Global Flavours Meet Local Produce
While seafood continues to be a cornerstone of Thermidor's identity, the summer menu expands its horizons with increased meat options and international influences. "The art of a perfectly grilled piece of fish or the subtle sweetness of a just-seared scallop is something I don't ever see myself steering away from," says Josh, "but it is barbecue season, and with our beautiful ironbark grill roaring it's hard to resist a massive tomahawk or a smoky hanger steak."
The world literally serves as inspiration for the new dishes. XO sauce adorns hand-rolled orecchiette, Korean slow-roasted pork 'bossam' offers sharing options, and blue swimmer crab comes fried with a garlicky typhoon-style sauce. This global approach reflects Josh's culinary journey, which includes winning the Brett Graham Scholarship in 2012 and working at esteemed establishments including Muse, EXP. in the Hunter Valley, and time spent with former Newcastle chef Brett Graham at his three-Michelin-starred restaurant, The Ledbury.
Summer Specials and Refreshments
Thermidor has recently concluded its brunch service for the year and introduced several new offerings to celebrate the season. Thursday nights now feature 'Bottomless Moules Frites' (unlimited mussels and fries), while Fridays welcome a new $35 Business Lunch menu with five main course options including steak frites with Diane sauce, saffron risotto with heirloom tomato, Cajun chicken, Moules Marinara with garlic pita, and seared yellowfin tuna with papaya salad.
"This time of year it's hectic, we get it, so we're offering five main courses for lunch on Fridays, all priced at $35 with a side of grilled greens," Josh notes, acknowledging the busy summer period.
The beverage program embraces the season with a focus on "spritzy and smashable" drinks. The Coastal Spritz combines vodka and elderflower with Strangelove's coastal tonic, while wine selections include Mercer Wines' Vermentino with its food-friendly salinity and Modus' Japanese dry option that's particularly refreshing with harbour breezes. Josh emphasizes their outdoor seating and powerful air conditioning as additional reasons to visit during the warmer months.
For Josh Gregory, summer represents more than just seasonal ingredients - it's about the gathering culture that defines Australian summers. "Summer dining, to me, is about the gathering; catching up with friends and family, taking a moment around the table to share a meal, food from the fire, loads of raw seafood ... that's summer for me."
