The Wild Herring at The Anchorage Port Stephens named Best Seafood Restaurant in Regional NSW

At the industry’s night of nights hosted at the ICC in Sydney on Monday 16 September, the who’s who of New South Wales’ restaurants and catering celebrated the 2019 Savour Australia Hostplus Awards for Excellence.

It was The Anchorage Port Stephens’ flagship restaurant The Wild Herring that took out the title of Best Seafood Restaurant – Regional NSW at this year’s gala event. The Restaurant & Catering NSW Awards for Excellence program aims to provide deserved recognition to restaurants and caterers that excel in their fields. The awards are nationally recognised, independently judged and recognise exceptional service and culinary talent.

The Wild Herring, which promises diners a destination dining experience like no other in the region, is positioned right on the water’s edge within The Anchorage Hotel & Spa complex at Corlette on Port Stephens.

“We’re gaining a terrific reputation and growing popularity with locals as well as Sydneysiders and beyond who seek high standards of accommodation and dining experiences. This award confirms our position as the leading seafood restaurant in the region and rewards the commitment of the team.” comments Ali Hnaien, General Manager The Anchorage Hotel & Spa.

The Hotel had a complete multi-million dollar refurbishment in 2018 which incorporated a new waterfront dining space which houses the flagship restaurant The Wild Herring. Seaside luxe at its finest, The Wild Herring sources only the best, sustainable and locally caught seafood from the pristine shores of Port Stephens to create its seasonally changing, seafood focussed menu.

Executive Chef Michael Jenkins, a long-time local who’s eye for quality and eagerness to support the local seafood industry translates into a menu that offers diversity and creativity. On the doorstep of the estuary that is Port Stephens to the surrounding rivers and valleys Hunter, Grose and Manning, exceptional produce is in abundance, and conducive to modern Australian cooking with a slight Asian influence.

“I have had the good fortune to have lived and worked in the Port Stephens region several times throughout my career and what continues to draw me back here is the ability to source some of the world’s most incredible fresh ingredients.” notes Executive Chef Michael Jenkins

“I like to embrace and maintain the integrity of the quality seafood and produce sourced from our surrounds and create a simple, flavourful and satisfying menu and recognise that Australian food is a salute to all the nations that have greatly influenced our cuisine and culture.” continues Michael.

The Anchorage prides itself on providing leading food, wine and stay experiences and are currently taking dinner reservations at The Wild Herring (subject to availability) on a Thursday, Friday and Saturday evening.

Bookings are also open for Melbourne Cup Day lunch at The Anchorage, from $135 per person, and for Christmas Day lunch and dinner. Reservations are essential as these events do sell out, please phone (02) 4984 2555 or email or visit