Just over an hour north of Sydney on the Central Coast, Terrigal Pavilion has opened its final dining piece with The Tropic, a 280-seat, ground-floor restaurant now trading with uninterrupted ocean views and a Mediterranean-leaning menu designed for sharing.
The opening completes the multi-level Terrigal Pavilion precinct, following the launch of The Pavilion in November and takeaway outlet The General Store. Positioned just above the shoreline, The Tropic is built around sightlines: floor-to-ceiling custom windows ensure every table faces the water, while an oversized mirror running along the rear wall eliminates the bad-seat problem entirely.
The interior leans coastal without theatrics. Tactile finishes, linen chairs, and yellow terrazzo tables, anchored by a 12-metre custom-glazed bar finished in Spanish tiles. Behind it, the kitchen delivers a Modern Australian menu with Mediterranean influence.
The drinks list mirrors the setting: relaxed, sunshine-ready and built for long afternoons that turn into evenings. Signatures include the Tropic Margarita with tequila, bergamot and kaffir lime, a classic Tommy’s Margarita, and spritzes that suit the coastal brief, from Aperol and Hugo Spritzes to a zesty Limoncello Spritz finished with yuzu. Frozen options also feature heavily, including a Frozen Margarita, Watermelon Daiquiri and a Mango and Pineapple Daiquiri, alongside crowd-pleasers like an Iced Espresso Martini.
Terrigal Pavilion co-owner Rob Domjen says the cocktail list was shaped to reflect the relaxed, sun-soaked energy of the venue.
“We kept the cocktail list fun and relaxed because that is exactly how The Pav feels,” says Domjen. “The backdrop of Terrigal gives us bright colours, warm light and an easy playful energy so the drinks follow the same rhythm. Sustainability is built into how we work by using all parts of fruit, batching in house and keeping waste low in a large format venue. Across both levels the drinks reflect the spaces. Downstairs at The Tropic there is a little more chicness in the presentation which shows through in touches like the signature mini margarita while still staying completely approachable. The builds stay simple, the spirits stay light and the focus is on drinks that feel good in your hand and even better under the Terrigal sun.”
The food offering is structured for communal dining. Raw and cold starters include shucked-to-order oysters with lemon and house-made chardonnay mignonette, alongside The Tropic’s beef tartare. Small plates span antipasto selections, while mains move through pasta dishes and larger plates such as seared snapper, grilled wagyu flank and free-range roast chicken with thyme and lemon.
“This is a space that’s made for bringing people together over good food, good drinks and an unbeatable location,” Domjen says. “Whether it’s a milestone celebration, a long lunch or a mid-week dinner as golden hour hits the ocean, we hope this will be a destination for all gatherings, big and small.”
The Tropic is open from midday until late, Wednesday to Sunday, with reservations available. Terrigal Pavilion trades from midday until late Monday to Friday and from 11am on weekends.