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SCOTTIE’S

@scottiesne

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36 Scott St, Newcastle East 2300 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Thursday ~ Sunday
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Team Briefing, A moment to huddle together before a busy service. Part half time strategy part motivational speech and camaraderie hustle. In a seafood focused restaurant it’s important as we often change species, technique/dishes a couple of times a day. by @scottiesne
Our Icee cocktails are in full swing and change weekly. A particularly good time on Friday/Saturday during our happy hour 3/5 🏖️ by @scottiesne
Check out @elpadrecool_ capturing Newy beautifully…☀️🌊 by @scottiesne
Abrolhos Island Scallop, beurre blanc & caviar ~ what a start! by @scottiesne
Happy Father’s Day! A few spots available later in the afternoon/early dinner available to book. Couple of little specials on offer today from both our kiosk and dinning room. ~ Bocadillo de calamares (Loligo squid, aioli & pork crackling) ~ Mooloolaba Crumbed Swordfish, sauce gribiche ~ Reches Pilsner silver bullet by @scottiesne
Sweetening the deal by @scottiesne
Documenting last month’s @newcastletunafest dish. Bluefin tuna au poivre, yuzu ponzu peppercorn sauce ~ thanks @taiyonamba for organising such a great celebration of Australian tuna and event for Newcastle. Head chef Rudy for such a deeply delicious sauce!! hope it pops up again soon 🎯 by @scottiesne
Table seven waiting to be filled. Still admiring the details @bonzerbuild 📷 @elpadrecool_ by @scottiesne
In the spirit of finishing things that you start correctly we have the ideal ending to your meal with an Amaro from @saisonaperitifs and the team at @braerestaurant. At its core is an infusion of multiple heirloom varieties of radicchio, grown on the restaurant’s farm, which has been organically and sustainably managed for more than a decade. Layers of heavily roasted koji, magnolia blossom, saffron and coriander seed bring depth and complexity. Built on a base of blended Victorian moscato, the amaro is bittered with gentian and matured in ex-shiraz and whisky co-ferment French oak. For the health conscious we’re serving it with a leaf of heirloom radicchio… by @scottiesne
20 years of Scottie’s ~ which, in restaurant years, is roughly equivalent to 140 in dog years and about three in landlord patience. My mum took on the lease of 36 Scott Street two decades ago. The family still in school and, armed with considerably more enthusiasm than skill, we all pitched in to “refurbish” the place. By which I mean we moved things around, argued about lighting, and tried not to destroy what was already a rather delicate institution. Scottie’s wasn’t just a fish and chip shop. It had a reputation, a location, and regulars who would absolutely notice if you shifted a chair two inches to the left. Over the years there have been many lessons, several highs, a few lows best forgotten, and more incarnations than a new head chef with free rein over the specials board. None of it would have been possible without a small army of talented staff, chefs, loyal locals, and generous patrons. You all deserve far more credit than you’ll ever receive in a single Instagram post. To my mum: thank you for creating spaces that feel less like restaurants and more like slightly glamorous living rooms; for teaching me how to cultivate culture and support talented people; and for inviting me into the business as a partner in 2019. You’ve given me the freedom to make mistakes (including, but not limited to, a brief and questionable flirtation setting tables with chopsticks) and somehow shape the place into something that still feels like my own vision. I intend to continue growing, occasionally failing, and generally testing your patience all under the reassuring shadow of your example. As the current custodians of Scottie’s, we know it has never truly belonged to us. Geographically, culturally, and in the collective memory of summers gone by, Scottie’s belongs to this community. Without you, Scottie’s is kaput. To mark 20 years, we’d love to hear your memories. Whether it was a family tradition, a first date, a long lunch, or a particularly memorable summer evening, please share your stories in the comments below or email us at hello.scotties@gmail.com Here’s to the next 20… by @scottiesne
Strawberries & cream Whipped mascarpone cream, macerated strawberries, meringue 🍓 by @scottiesne
We quietly reopened our restaurant service last week after our summer sabbatical running our kiosk window. Book now for our Mother’s Day lunch service with specials and cocktail on arrival. Restaurant service hours Thursday,Friday,Saturday: 5~late Sunday:12~2:30 by @scottiesne

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