TRY THIS: Six Degrees

VARIETY: Pork belly and de-boned wood-fired chicken. Picture: Brock PerksNEWCASTLE’S harbourside Blue Water Pizza has undergone extensive renovations to be reinvented as Six Degrees, a classy, Byron Bay-inspired restaurant with a menu overwhelmingly good.

Head chef Adam Gibson has steered the offerings away from pizzas, retaining just a few favourites and expanding the menu to include everything from oysters and duck liver parfait to burgers and risotto.

Ingredients are in season and local where possible, service is quick and friendly, and food arrives fresh and well presented.

The restaurant is licensed, but you can also drop by for a drink without ordering a meal.

The cocktail list is extensive and eye-catching, with a Lemon Gingertini, Blue Alize Blue Bird, Athena Margarita, French Martini, Watermelon Cosmo, Grand Marnier Golden Dame, and the title track, gin-based Six Degrees of Separation, all $15.90; and jugs of Amaretto Sour and vodka, Malibu and cointreau-based Summer Haze for $30.

The beers on tap are exquisite and varied local brews, from the Feral Hop Hog IPA, and Six Strings Dark Red IPA (both $8), to Murrays Angry Man and Whale Ale (both $7.90).

The wines alone fill an A3-sized menu, and are priced per bottle from $28 for house varieties to $110 for Veuve champagne.

Brioche sliders: Prawn, $18; pulled Berkshire pork, $16; brisket, $15.

Starters: Warm marinated olives, $7; taramasalata smoked cod dip, $11.90; local organic sourdough, $9; antipasta, $19.

Salads: Smoked trout, $22; Moroccan, $18.90; wood-fired roast chicken, $19.90; barbecued lamb loin, $21.90.

From the char grill: Great Southern pinnacle grass fed scotch fillet, $34.50; grass fed sirloin, $32.50; Tajima wagya works burger, $23.50.

Small plates: Pork belly, $16.90; crisp chicken wings, $13.90; heirloom beetroot, $14.90; duck liver parfait, $16.50; ceviche of Hiromasa kingfish, $19.50; chilli salt n pepper squid, $18.90.

Sides: Mixed leaf, $8, Greek, $9.50; seasonal greens, $8.50; fat cut chips, $9; French fries, $7.

Large plates: Grilled Barramundi Fillet, $29.50; Craft Beer Battered John Dory, $28; Spring Bay Black Lip Mussels, $26; Mooloolaba king prawns, $29.50; organic NZ salmon, $33.50; wood-fired Riverina lamb loin, $33; wood-fired de-boned baby chicken, $29.50; seasonal mushroom risotto, $26; veal escallopes, $29; parmesan and herb crusted chicken schnitzel, $25.90.

Wood-fired pizzas: Aglio, $17.50; Margherita, $19.50; Capricciosa, $23.50; Vegetariano, $22.50; Gamberi, $25.90; Radiccio et Calabrese, $23.50; Pollo alla Bosciolla, $24.50; Pollo et Supremo, $25.50; Con Carne, $26.50; Frutti de Mare.

Desserts: Chocolate marquise, $13.90; citrus tart, $12.90; pavlova, $12.90; pina colada panna cotta, $12.90; churros, $12.90; ice-cream sundae for two, $18.00; cheese plate, $22.50.


Address: 150 Wharf Road, Newcastle

Open: 7 days, breakfast from 7am to 11.30am, lunch from 11.30am to 10pm.

Phone: 4929 5686


Head chef: Adam Gibson