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NSW gets its own version of iconic Burleigh Pavilion. Does it deliver?

After a sensational year-long wait, Terrigal Pavilion has finally opened its doors. Does this new Central Coast bar live up to its hype?

It was concealed behind a tall barricade for almost a year. As a local, I would regularly walk past and try to get a glimpse of what was slated to be the Central Coast’s hottest new bar. Word spread that it was the clever and cool folk behind Burleigh Pavilion on the Gold Coast, The Joey at Sydney’s Palm Beach and Mrs Sippy in Bali – hospitality duo Ben May and Rob Domjen – who had taken the reins. Terrigal Pavilion was the talk of the town.

The location

The scaffolding has been removed, revealing a stylish two-storey weatherboard dining destination. (Image: Kitti Gould)

Finally, in November, the scaffolding came down. The Pav – as it has quickly been coined – is simple and pared back. The two-storey white weatherboard building doesn’t detract from the beauty of its location, which is undoubtedly its biggest drawcard.

Terrigal Boardwalk from Terrigal Pavilion deck
Terrigal Boardwalk can be seen to the left. (Image: Kitti Gould)

Perched on The Haven – a small beach adjacent to Terrigal, encircled by rocky headlands and parkland – The Pav has dreamy views. A handful of boats gently sway in the sparkling water and locals relax, swim and fish on the beach below. To the left, waves break against Terrigal Boardwalk.

Views of Terrigal Beach from Terrigal Pavilion at the Haven
Unbeatable beachside views of The Haven and Terrigal Beach. (Image: Kitti Gould)

Taking advantage of this outlook, The Pavilion has an undercover verandah and alfresco deck on the upper floor, strung with festoon lights and white umbrellas.

dining with sea views at Terrigal Pavilion
The view alone is unmissable. (Image: Megann Evans Photography)

And downstairs, The Tropic (a Mediterranean restaurant, opening in December) has floor-to-ceiling sliding glass doors to let in the sea breeze.

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The first look

indoor seating with sea views at Terrigal Pavilion
The Pavilion has picturesque seating with epic sea views. (Image: Megann Evans Photography)

We arrive on a Saturday afternoon and are warmly welcomed at the door and directed up the terrazzo stairs. Inside The Pavilion, we are greeted by more staff who help us find a table – it feels professional but completely approachable. The space is bright, open and airy, with a high ceiling of exposed beams, plenty of seating, a huge brick pizza oven and two bars, one inside and one out. During our lunch, we don’t experience any queues, and with ample staff, service is efficient. Our water jug is quickly replenished and we are checked on – but not too frequently that it’s imposing.

vibrant food plates at Terrigal Pavilion
Savour succulent seafood plates and plenty more.

The Pav offers a casual bar menu – the likes of freshly shucked oysters, salads, nachos and woodfired pizzas. We share the guacamole with corn chips and pico de gallo, followed by huge juicy prawns, and I have a Benny’s Avo Salad with grilled chicken. The dishes are simple but tasty and filling.

Drinks on the deck at Terrigal Pavilion at the Haven
Summer spritzes and non-alcoholic beverages flow at the rooftop bar. (Image: Kitti Gould)

There’s a great beverage list, and low and no-alcohol options. Server Freddy doesn’t miss a beat: he introduces himself, has a friendly chat and helps us with our cocktail choices. We start with a Tropic Margarita (tequila, bergamot, kaffir lime and oleo sacrum).

pouring sparkling rosé into a glass at Terrigal Pavilion
Think refined dining accompanied by the signature rosé.

Mixologist and bar supervisor Drew says the oleo sacrum (lemon syrup) is made in-house using lemon peel that’s left over from seafood dish prep, with an aim to reduce waste where they can. It’s refreshing with a floral essence and the perfect starter. Later, the Iced Espresso Martini is too easy on the palate.

view of boats from The Pavilion restaurant
The vibes are relaxed. (Image: Megann Evans Photography)

The Pavilion feels casual and relaxed, like a good beachside pub/bistro should, and the reasonable prices reflect this too. It’s still very on trend, though. There’s a mixed crowd of people walking in from a day at the beach, with a few families, but many are dressed up for the occasion. Come late afternoon on weekends, the good-time crowd rolls in with live DJs playing under a shiny disco ball.

Outside, The General Store serves (very good) coffee, smoothies and easy takeaway food – such as acai, bacon and egg rolls and fish and chips. With the beach, oval and parklands steps away, it’s perfect for an easy, breezy feed with the family.

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The verdict

Views of the Haven from the deck at Terrigal Pavilion
The Terrigal Pavilion lives up to expectations. (Image: Kitti Gould)

Every element of The Pav has been carefully considered, from its beautiful coastal aesthetics to its food and drink offerings. The excellent service was my biggest takeaway. Overall, The Pav feels casual but cool, like a Central Coast venue should. Summer is looking good.

The details

Location: First Floor/2 Scenic Hwy, Terrigal NSW 2260

Opening hours: The Pavilion is open Monday – Friday: 12pm – late and Saturday – Sunday: 11am – late; The Tropic is open Wednesday to Sunday: 11:30am – late; and The General Store is open every day: 6am – 8pm.

Accessibility: There is ramp access into the venue from the bottom entrance and lift access from the main access doors via the car park.

Website: Terrigal Pavilion

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Megan Arkinstall
Megan Arkinstall is a freelance travel writer who you’ll often find at the beach, bushwalking or boating with her young family. She loves reliving travel memories through writing, whether that be sipping limoncello in a sun-drenched courtyard of Monterosso or swimming with green turtles in the aquamarine waters of Tropical North Queensland.
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This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
    With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.

    It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.

    Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.

    Where the vines tell a story

    A hand pouring wine into a glass, with a table filled with food.
    Uncover the stories behind every glass. (Image: Destination NSW)

    The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.

    Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.

    Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.

    Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.

    At the table

    A flat lay of a steak.
    Dine where tradition meets a bold new generation. (Image: Visit Griffith)

    If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.

    Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.

    Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotel is a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.

    And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.

    Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.

    From the source

    A plated Aquna Sustainable Murray Cod dish.
    Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)

    Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.

    Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.

    Mark your calendar

    A woman walking past a food mural, something you can spot during A Taste of Italy Griffith.
    Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)

    For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.

    Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.

    Start planning your foodie getaway at visitgriffith.com.au.