Bangalay Dining

Bangalay Dining Inspired by its natural coastal surroundings, with a focus on local & native ingredients.
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08/10/2026

The beef is only half the story. The rest was foraged a short walk from the kitchen.
Watch Simon bring this one to life. 🎥

Chapter three of The Story on the Plate. Angus scotch fillet, now on the spring menu.
Book your table and enjoy this taste sensation for yourself.
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Unfold the paperbark and let the steam rise.Today's market fish, lemon oyster butter, mountain pepper and sour fennel. S...
07/10/2026

Unfold the paperbark and let the steam rise.

Today's market fish, lemon oyster butter, mountain pepper and sour fennel. Simple, coastal, and cooked the way this landscape has always known how.

Bangalay Dining. Bookings via link in bio.

Thursday night, Iain Smart joins us in the kitchen.Spring is on every plate. Kingfish brightened with avocado and a gril...
06/10/2026

Thursday night, Iain Smart joins us in the kitchen.

Spring is on every plate. Kingfish brightened with avocado and a grilled prawn. Snapper baked gently beside a smoky fishcake and butter sauce. Fillet of beef with a croquette of slow-cooked barbecue rib, the kind of thing you'll still be talking about on the drive home.

To finish, warm madeleines straight from the oven, or a crème brûlée tart with the season's first rhubarb.

This Thursday, 8 October. Bookings essential.
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Two glasses, and plenty to celebrate! 🍷🍷We’re delighted that Bangalay Dining has been awarded 2 Glasses in Australia’s W...
02/10/2026

Two glasses, and plenty to celebrate! 🍷🍷
We’re delighted that Bangalay Dining has been awarded 2 Glasses in Australia’s W**e List of the Year Awards 2026.

Congratulations to Jack Walsh, who leads our w**e list, and to our dedicated team. This recognition celebrates the care, knowledge and commitment behind every thoughtfully chosen bottle.

Join us at Bangalay Dining to discover our beautifully curated w**e list and perhaps find a new favourite to raise a glass with.

30/09/2026

There's a moment in this video when the plate changes colour. Watch for it!

Simon builds his spiced BBQ pork jowl right at the table, with fresh local produce and a sauce that makes sure nothing goes to waste.

Chapter two of The Story on the Plate - enjoy and come and try it for yourself.

Iain Smart's back in the kitchen this Thursday - tempt your tastebuds with this delicious menu.Bookings essential - secu...
29/09/2026

Iain Smart's back in the kitchen this Thursday - tempt your tastebuds with this delicious menu.

Bookings essential - secure your table today.

Low tide, early morning. Locky's down on the shoreline, boots in the saltmarsh, picking sea blite by hand.It's one of th...
28/09/2026

Low tide, early morning. Locky's down on the shoreline, boots in the saltmarsh, picking sea blite by hand.

It's one of the South Coast's quiet treasures: small, succulent and naturally salty, it tastes like the air down by the water. This spring, it finds its way onto Simon's Angus Scotch fillet, where that clean coastal salinity cuts through the richness of the beef in a way no seasoning from a jar ever could.

From the shore to the plate, with only a few hours between them.
Book your table for spring. Link in bio.
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Some evenings stay with you.Last week, Matt Atallah joined us at the table to share the stories behind his w**es: the vi...
25/09/2026

Some evenings stay with you.

Last week, Matt Atallah joined us at the table to share the stories behind his w**es: the vineyard, the vintage, and the choices that shaped every bottle. Simon built a menu to meet them, course by course, so the food and the w**e were in conversation all night long.

Hearing a w**e's story from the person who made it changes how you taste it. You could feel that around the room.

Thank you to everyone who joined us, to Jack who helped bring the night to life and to Matt and the Atallah W**es team for bringing the bottles and the stories. What a night.
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If you've dined with us more than once, there's a good chance you've met this one already.The Angus scotch fillet has be...
23/09/2026

If you've dined with us more than once, there's a good chance you've met this one already.

The Angus scotch fillet has become one of those dishes our regulars ask about before they've even sat down. It's easy to see why. It's cooked with care and rested properly, then paired with bone marrow and a green pepper sauce that's rich, peppery and deeply comforting.

What makes it unmistakably ours is the sea blite. This native coastal succulent grows wild in the salt marshes around the estuary, just down the road from the restaurant. It's crunchy, salty and bright, and it brings a little of the Shoalhaven coastline to every bite. Simon loves using it because it tastes of exactly where we are.

It's familiar enough to feel like an old favourite, and local enough that you'll only find it here.

Pull up a chair this spring and see why it keeps people coming back. And ask Jack what he'd pour alongside it. He always has a wonderful suggestion 🍷

Book your table via the link, or give us a call.

You'll find us just past the boardwalk, tucked into the bush at Shoalhaven Heads. Bookings essential - tables fill quick...
17/09/2026

You'll find us just past the boardwalk, tucked into the bush at Shoalhaven Heads.

Bookings essential - tables fill quickly, especially for weekend dinner. Come hungry, come curious, and let Simon and the team take it from there.

đź“Ť Bangalay Dining, Shoalhaven Heads
🍽️ Breakfast Sat–Sun · Lunch Sat · Dinner Mon, Thu–Sat

Start planning your Bangalay Dining experience.

Address

30 Staples Street
Shoalhaven Heads, NSW
2535

Opening Hours

Monday 9:30am - 10:30am
12pm - 2pm
Tuesday 7:30am - 9pm
Wednesday 7:30am - 9:30pm
Thursday 7:30am - 8:30pm
Saturday 9:30am - 10:30am
Sunday 9:30am - 10:30am
12pm - 5pm

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