The town of Terrigal in the Central Coast of NSW has long been a popular holiday or weekend destination for Sydney-siders. It’s approximately a 90 minute drive, a destination with a lot of of attractions that appeal to many tastes. The dining scene at Terrigal has recently been given a breath of fresh air with the relaunch of Rhonda’s Terrigal as a modern Italian dining experience.
Rhonda’s Terrigal is located along Kurrawyba Ave opposite the Crowne Plaza Terrigal Hotel and within a minute’s walk to the beach. It’s a venture between Ty Van Emden and Scott Bayley (both of Solera Bar in Sydney) and operational partner and Head Chef Richard Wagemaker (Searock, Eastbank, The Rocks Cafe). Their vision is to bring a relaxed dining experience with Italian-inspired cocktails and food to the Central Coast.
Rhonda’s Terrigal has been given a fresh new look by local interior designer Kazzi.D who has created an inviting space with a fresh colour palette. The venue embraces a light colour scheme with white and teal, overhanging fernery and seating that gives it a summery vibe.
The centre feature in the kitchen is an Italian built wood-fired rotary oven and the open kitchen allows diners to take a peek at the action behind the scenes.
Guests have the options of dining downstairs at the bar and restaurant or experiencing the new rooftop alfresco space upstairs which is an ideal spot for sundowners.
Cocktails at Rhonda’s Terrigal
Rhonda’s drinks menu has been curated by Quynh Nguyen whose previous work includes Ginkgo Bar & Dining, Matteo, Monkey’s Corner, China Diner and Luis Tans. It features a refreshing selection of Italian-inspired cocktails, a range of Italian amaros and vermouths and top shelf spirits in the well-stocked bar.
Sicilian Olives with Sambucca
Start with an aperitif cocktail to go with the warm Sambucca Sicilian Olives ($9). They’re served warm, taste both sweet and savoury with a hint of aniseed.
Margherita
From the cocktail list, the Margherita ($19) brings together blanco tequila with bianco vermouth, beer agave, bitters and chilli oil. The drink is vibrant and refreshing while remaining tequila-forward. It has a lovely lingering hint of chilli on the finish that is not too strong to dominate or overpower the palate.
Rosetta
The Rosetta ($18) cocktail is a seductress in a glass, luring you with savoury and herbaceous aromas. Campo de Encanto Pisco is combined with fino sherry, muddled fresh strawberry and cherry tomato, rose syrup with slapped basil to release the flavours. One sip invites another of this well-balanced aperitif style cocktail that you’d be tempted to order again.
Ucello
Ucello ($18) is all about tropical flavours of Plantation 3 Stars rum with Rinomato Americano bitter and grapefruit. It simply takes your taste buds on holiday and unlike some rum cocktails, it’s not overly sweet and remains light enough to enjoy pre-dinner.
Bellini’s Downfall
Tequila meets bianco vermouth in Bellini’s Downfall ($18) with a hint of fruit from the peach liqueur. The cocktail is served in a short glass on ice and topped with dry Prosecco. It’s delicious and dry, makes a great aperitif and tastes nothing like the brunch Bellini you might expect, and that’s a good thing.
The Food Menu at Rhonda’s Terrigal
The food menu at Rhonda’s is divided into Starters, Salads, hand-made Pastas and a selection of red base and white base Pizza. It pays to bring a healthy appetite, or a group of friends to share as many of the dishes as you can.
King Prawns with Chilli, Garlic, Lemon and Thyme
From the Starters, it’s hard to go past the King Prawns with Chilli, Garlic, Lemon and Thyme ($29). Three large prawns are split in half for easy sharing. The prawn meat is cooked just right to retain its texture and flavour which is enhanced by a good measure of heat from the chilli and thinly sliced garlic. Sucking on the empty prawn shells and heads is optional but highly recommended.
De Funghi Pizza
Rhonda’s offers Roman style pizza which is stretched by hand resulting in a very thin base and a light dough that doesn’t weigh you down.The pizza dough is made using 5 Stagioni wholemeal flour which is high in protein and milled by granite grindstones which is said to reduce the stress on the grain, and the dough is left for 48 hours to proof. If you’re seated within view of Rhonda’s rotating wood-fired pizza oven, it is a marvel to watch.
Shown above is the De Funghi Pizza ($28). It’s big on umami flavours with porcini, buffalo mozzarella, button mushroom, zucchini, truffle oil, pecorino and rocket.
Squid Ink Fettuccine
From the Pastas, the Squid Ink Fettuccine with blue swimmer crab ($28/$35) is a winner. The dish packs a lot of flavour with chilli, garlic, cherry tomato and basil. Silky squid ink pasta is combined the sweet meat of the blue swimmer crab and the heat from the chilli which leaves a mild tingling of the lips.
Gnocchi with Pork Belly, Porcini, Consommé of Parma Ham and Truffle Oil
There’s only one way to eat the Gnocchi with Pork Belly & Porcini ($28/$35) and that’s with a spoon. The dish greets you with its earthy aromas preparing you for a flavour explosion as you scoop the soft, pillowy gnocchi bathed in the fragrant consommé of parma ham and truffle oil. This dish is the highlight of the menu, comfort food at its best and one not to be missed.
Pasta dishes come in entrée or main size, and for those who prefer the low-carb and gluten free option, zucchini pasta can be substituted.
Orange Marmalade and Solerno Tiramisu
If you still have room for dessert, we’re told the Crispy Nutella Ravioli ($12) is the one to order. Alternatively, the Orange Marmalade and Solerno Tiramisu ($13) brings together refreshing orange flavours into the traditional Italian dessert.
Rhonda’s Terrigal
3-5 Kurrawyba Ave, Terrigal NSW 2260
www.rhondas.bar
Photography © by Gourmantic – Copyright: All rights reserved.
