Best Blackheath Restaurants For Your Next Trip

Blackheath has become a beacon of Blue Mountains culinary excellence with a concise but considered list of places to wine and dine.

The little mountain town of Blackheath punches far above its weight with a food culture that is seasonally and locally focussed and beautifully executed. From a hatted, fire-fuelled restaurant to the region’s first natural wine bar and an agrarian-inspired farm-to-table eatery, these are the best Blackheath restaurants to dine out at now.

1. Zoe’s

For a good night out in the mountains, simply follow the red neon-lit Z. A live music venue, a sleek cocktail bar and a Mexican restaurant, Zoe’s is many things in one space that somehow seamlessly come together to create a cohesive and vibrant atmosphere.

the classy and vibrant restaurant interior of Zoe's, 35 Govetts Leap Road, Blackheath — Zoe’s classy and vibrant interior is a standout.

Sidle on up to the bar for a well-mixed margarita or Oaxaca old fashioned, gather round a table for plates of corn esquites, tacos or carne asada, and toe-tap to the beats of local and international musicians.

a plate of Mexican food at Zoe's, 35 Govetts Leap Road, Blackheath — Come to Zoe’s if you’re craving Mexican.

Open: Tuesday to Saturday for dinner and lunch on Saturdays, it’s a vibe you’ll want to revisit on repeat.
Address: 35 Govetts Leap Road, Blackheath

2. Blaq

Set in the sleek and boutique Kyah Hotel, Blaq is an elegant and much-applauded , contemporary addition to the Blue Mountains dining scene. Local, award-winning chef Mate Herceg deftly plates the best produce of the region with sophisticated dishes that relish the season and classic cooking techniques.

a sleek and elegant dining interior at Blaq in Kyah Hotel, 13-17 Brightlands Avenue, Blackheath — Pull up a seat inside Blaq’s sleek dining space in Kyah Hotel. (Image: Steven Woodburn)

From ‘smalls’ of venison tartare with quail egg or roasted eggplant with tahini cream, to ‘bigs’ of brined kangaroo with broad beans and spinach, and vegan house-made gnocchi, as well as flame-licked cuts from the grill, Herceg’s food is both innovative and inventive.

rack of lamb with rosemary and lemon at Blaq in Kyah Hotel, 13-17 Brightlands Avenue, Blackheath — Savour the flavourful rack of lamb with rosemary and lemon. (Image: Steven Woodburn)

Open: Dinner is served Wednesday to Sunday in an ambient and stylish dining room, making Blaq the perfect spot for special occasions, date nights or simply an elevated evening out.

Address: 13-17 Brightlands Avenue, Blackheath

3. Cinnabar

Star culinary duo, Corinne Evatt and Mary-Jane Craig, have been running award-winning restaurants in the Blue Mountains since they opened their four-time-hatted Ashcroft in Blackheath 2000.

the vibrant restaurant interior at Cinnabar, 246 Great Western Highway, Blackheath — Enjoy a cosy dinner in the warm-lit interior of Cinnabar.

It’s long-since closed, but their latest venture, Cinnabar Kitchen has been just as warmly welcomed with its world-inspired menu that roams from a Moroccan beetroot salad to a Punjabi spiced chicken and Parisian beef cheeks.

a plate of curd meringue at Cinnabar, 246 Great Western Highway, Blackheath — Order a plate of curd meringue.

Open: From Wednesday to Saturday, you can spend the night downstairs in the cosy, warmly lit main restaurant or, if you’re a group, book one of the two private dining rooms in ‘The Loft’ upstairs, where you can choose from one of three set grazing menus.

Address: 246 Great Western Highway, Blackheath

4. Ates

Meaning ‘fire’ in Ottoman Turkish, hatted Ates puts their 150-year-old ironbark-fuelled oven to work firing up Mediterranean-style share plates for lunch on the weekend and dinner from Wednesday to Sunday.

the dining space at Ates, 33 Govetts Leap Road, Blackheath — Nab a spot for casual lunch or dinner at Ates.

Gathering a cornucopia of local produce from Malfoy’s wild honey to produce from Farm it Forward, head chef William Cowan Lunn and his team stoke the flames to create dishes of wood-roasted cauliflower with curry leaf butter and braised oyster blade with celeriac and horseradish remoulade, and finesse smaller plates of fresh flavours, such as the sashimi of hiramasa kingfish and classic beef tartare. For groups of six or more diners, you’ll need to embark on the chef’s banquet set menu and settle in for a parade of deliciously compiled flavours.

a table-top view of dishes at Ates, 33 Govetts Leap Road, Blackheath — Feast on wood-roasted cauliflower with curry leaf butter.

Open: Dinner is served Wednesday through Sunday with lunch service available on weekends.
Address: 33 Govetts Leap Road, Blackheath

5. Megalong Restaurant

Nestled amid the fruit and vegetable gardens of Lot 101 farm, which supply most of the kitchen’s produce, Megalong Restaurant is a veritable example of farm-to-table eating . In addition to the gardens that guests are invited to wander through, the farm also runs cattle and sheep, which appear on the menu, along with other locally sourced meats. It stands to reason, given its agrarian underpinning, that the menu is hyper-seasonal and may include the likes of brisket empanadas with tomatillo, smoked Murray cod or local lamb.

Open: Settle in for the set menu (with or without matching wines) over a long lunch on the weekend or dinner Thursday to Saturday.

Address: Peach Tree Road, Megalong Valley

6. Frankie and Mo’s

Heralding a new era of cosy places to while away some mountain hours, Frankie and Mo’s natural wine bar is the first of its kind in the area.

The focus at this petite 25-seater venue run by father-and-son pair Bob and Tom Colman is good, affordable drops for casual wine-lovers, but you can sip as you sup on the veg-heavy menu from Thursday to Sunday with dishes such as bruleed brie toast, potato gnocchi and Brussels sprouts with leeks and almond cream.

If you like, purchase a bottle to takeaway or drink it at the bar of the former art gallery building, or if you’re staying for a short time but a good time, choose from wines-by-the-glass.

Open: Frank and Mo’s opens its doors on Thursdays and Fridays from midday to 10pm and from 10am to 10pm on weekends.

Address: 44 Govetts Leap Road, Blackheath

For more great eats in the Blue Mountains, read our guide to Katoomba restaurants and check out our Blue Mountains travel guide for all you need to know.

Underpinned by grassroots hospitality and award-winning organic produce, the Central Coast’s gastronomy scene is thriving, with the region quickly becoming one of the best destinations in NSW for epicures.

Revered for its rugged natural splendour and laid-back seaside charm, NSW’s Central Coast has soared in popularity in recent years, becoming a top choice for an affordable slice of weekend escapism for Sydneysiders. Just a short 45-minute drive north of Sydney, it’s the kind of place that, no matter how many times you visit, leaves you with the sense that there’s always more to uncover. But while the ocean pools, bushwalks and beaches have (rightly) taken the spotlight, it’s the Central Coast food offerings which have been quietly simmering in the background.

From fresh-as-it-gets seafood and juicy organic citrus you can pluck yourself, through to regenerative farming and reputable farm-to-fork dining, this coastal gem has become an idyllic foodie mecca. Here are some of the best ways to immerse yourself in grassroots hospitality and gastronomic glory on the NSW Central Coast.

vegetables in a basket at Bells Garden at Bells At Killcare — From picking your own, to farm-to-table, discover the best Central Coast food experiences. (Image: Remy Brand)

Central Coast oyster experiences

From humble grub to opulent delicacy, oysters have ascended into a league of their own. Epicureans are fascinated by them – willing to pay upwards of $35 per dozen (double at some of Sydney’s reputable fine dining restaurants) – and ‘shuck bars’ seem to be popping up at every milestone celebration.

But it’s rare to find places that really draw back the curtain on how they’re farmed and why everyone is mad for these molluscs. The Central Coast , however, is home to several of these venues. With its pristine waters, mild climate and nutrient-rich estuaries, it’s the perfect breeding ground for oysters.

Learn about oyster farming and, importantly, how to shuck them at Sydney Oyster Farm Tours . Nestled on the Hawkesbury River at Mooney Mooney, Sheridan Beaumont and her team offer a hands-on foodie experience where you can feast on dozens of oysters (white tablecloth and all) while wading through the calm waters. You can even bring your own bottle of bubbles to wash them down.

guests in the water for an experience at Sydney Oyster Farm - Central Coast food — Learn tricks of the trade at Sydney Oyster Farm Tours. (Image: Remy Brand)

Elevate your oyster knowledge even further by heading north over the Hawkesbury River Bridge to the Hawkesbury River Oyster Shed . Tour their scenic oyster leases and saltwater paddocks by boat to uncover the distinct characteristics of the Sydney rock oyster and creamy Pacific oyster. They’ve also partnered with Broken Bay Pearl Farm to offer a one-of-a-kind oyster and pearl farming guided tour, showcasing the Central Coast’s very own pearl oyster, the Broken Bay ‘Akoya’. But if you’re simply in the mood to devour a dozen delectable oysters while soaking in the tranquil river views, pull up a chair at the shed. It’s friendly in every sense of the word: pets, families and BYO welcome.

shucking oysters at Broken Bay Pearl Farm — Taste freshly shucked oysters at Broken Bay Pearl Farm. (Image: James Horan)

Central Coast farms to pick your own fruit

While the Central Coast is known for its breathtaking 40 beaches and 80-kilometre coastline, its lush hinterland is equally impressive – abundant with orchards and agriculturally rich farmland. And when it comes to the simple joy of picking your own fruit, the Central Coast is a ripe playground.

Family-owned Meliora Farm at Peats Ridge is an orchard that blends conventional, biodynamic and organic philosophies. Third-generation farmer Tim Kemp and his wife Elise are dedicated to honouring the family legacy by growing a rich variety of oranges, lemons, limes, mandarins and avocados. In late May, roam the sustainable and nutrient-dense property during ‘Pick Your Own’ weekends.

Eastcoast Beverages is another bountiful citrus orchard boasting over 60 hectares of fruit. From June you can learn about the cultivation of high-quality ingredients – like lemons, limes, grapefruit and oranges – by touring both the farm and factory before setting out and picking your own straight from the source. You can also sample an array of citrus-inspired sweet and savoury treats at their on-site cafe, Bambino’s .

If it’s just juicy oranges you’re after, Cedar Farm in Dooralong is a must-visit. Located about 30 minutes north of Peats Ridge, it features 15 flourishing orchards and over 3000 orange trees – with take-home bags during the season (from July) at low prices. Not bad for a fruity weekend haul.

woman picking oranges at Oranges at Dooralong — Pick your own citrus fruits on the Central Coast. (Image: James Vodicka)

Organic dining

What makes the Central Coast hinterland so special is the unwavering respect the communities have for their cherished backyard. Locally owned and operated farms are all striving for more sustainable practices and methods to both enhance biodiversity and reduce environmental impact, each with a heartwarming food philosophy.

The Food Farm in Wyong Creek believes good food is worth both the work and the wait. Devoted to regenerative farming, first-generation ‘farmily’ Tim Eyes and Hannah Greenshields are recognised for their grass-fed, grass-finished beef and pasture-raised, gold medal-winning chickens. With an open gate policy, The Food Farm encourages visitors to swing by and try some of their slow-grown produce at their small ‘honesty’ farm shop. With no staff, you can pick up a few quality cuts of meat and pasteurised eggs, leaving the owing amount in cash or via eftpos.

Keeping the spirit of generational organic farming alive is Fanelli Organics . Nestled in the Central Coast’s scenic and sleepy Mangrove Mountain, founders Eden and Louise Fanelli own over 45 hectares of plentiful farmland and orchards that produce a huge range of organic fruit and vegetables, like purple Dutch carrots, blood oranges, broccoli and Tuscan kale. A true home-grown operation, Fanelli Organics shares its fresh produce with local restaurants and community markets, including the beloved markets at Like Minds Cafe at Avoca Beach every Wednesday afternoon.

farmers holding fresh produce picked at Fanelli Organics — See where your food comes from at Fanelli Organics.

Paddock-to-plate dining

High-quality ingredients go hand in hand with premium dining, and the Central Coast is home to several paddock-to-plate restaurants that showcase its diverse and rich agriculture. Paired with warm, grassroots hospitality, there are culinary triumphs, new menus and revered chefs constantly popping up, putting the local dining scene firmly on the map.

Award-winning Mount White restaurant Saddles is a quintessential Australian dining destination, dedicated to country-style cooking and seasonal produce. Nestled in thick bushland with wraparound verandahs, floral gardens and an idyllic dam, the gourmet homestead and bakehouse is unlike any restaurant on the Central Coast. Here, head chef Reece Collins and his team serve up an impressive breakfast and lunch menu that oozes rustic charm. Pull up a comfy armchair on the expansive deck, listen to birdsong, and tuck into flavoursome dishes like the farmhouse Benedict with honey-cured ham, lemon myrtle hollandaise and Warrigal gremolata, or the hearty beef brisket pie with confit garlic potato purée and rainbow chard.

woman writing in notebook next to a table of food at Saddles, Central Coast food — Taste country-style cooking at Saddles. (Image: Destination NSW)

Delivering a slice of sophistication and luxury to the shores and bushland of Bouddi Peninsula is Bells at Killcare . One of the few boutique resorts on the Central Coast, it’s known for its premium service and five-star suites, as well as its bountiful kitchen gardens that boast an orchard, olive trees, avocado trees, free-range hens and a honey bee hive.

Cameron Cansdell has returned to Bells at Killcare as head chef, bringing his expertise to the casual yet refined menus that feature a raw bar with Oscietra caviar, freshly shucked Sydney rock oysters and Moreton Bay bugs, all served alongside optional matched wines. Sample some of Australia’s best regional wines and standout dishes, like roasted Wollemi duck with grilled leeks, rocket, grilled grapes and 10-year-aged balsamic, or the shareworthy salt-crusted snapper with herb salad and salsa, before roaming the picturesque gardens, wine in hand.

cocktail at Bells At Killcare — Sample incredible wine, cocktails and dishes at Bells At Killcare. (Image: Nikki To)

Plan your next visit to the delicious Central Coast.

6 restaurants in Blackheath to bookmark for your next trip