Nick Gibbs
Google
Some standout moments, but not yet worth the hype.
Rating: ★★★☆☆
We recently had dinner at Amalfi in Ettalong, and while parts of the evening showed real promise, the experience didn’t quite come together. The ambition is clear — stylish presentation, a well-crafted drinks list, and some thoughtful dishes — but the execution was inconsistent and let down by key details.
The room was loud. Not just busy-restaurant loud — chaotic, echoey loud. Music, voices, plates — it all bounced around in a way that made conversation difficult. A bit of acoustic treatment (from a local provider like Central Coast Acoustic Panels or Sydney Acoustics) would make a massive difference and shouldn’t be difficult to implement.
Service was generally warm and capable, though a few staff seemed disengaged. Our main server — a lovely English woman — was attentive and gracious, and another woman from India stood out for her genuine warmth.
Drinks were a highlight. Elyse’s wine was beautifully paired by the bartender, and the spicy pineapple margarita I had was perfectly balanced. The virgin piña colada was surprisingly good, and I ended with a Glenmorangie and an affogato with amaretto, served with a moka pot — theatrical and delicious. The drinks list is excellent, though a slightly broader whisky range would round it out nicely.
The food had moments of brilliance.
The tuna tartare was clean and elegant. The oysters looked gorgeous, but the pickled ginger was too sweet and overwhelmed the delicate flavour of the caviar and seaweed.
The wagyu steak tartare, mixed tableside, was textbook — a standout. The linguini was also lovely. Even the risotto had potential (a bit gluey, but flavourful).
But then came the lobster.
I ordered the lobster risotto special, and while it was beautifully plated, the meat around the neck was grey, metallic, and rubbery — classic signs of poor handling or freezer damage. It was inedible. The rest of the lobster wasn’t much better.
To their credit, the staff apologised, removed the dish from the menu, and offered a replacement. The tartare I received instead was excellent, and a complimentary limoncello at the end helped ease the sting.
Other details detracted from the experience. The bathroom felt like an afterthought — not dirty, but cluttered and unfinished, with random storage inside. At this level, it matters.
Would I recommend it right now? Not yet.
There’s potential here — a talented kitchen, a strong drinks program, and flashes of excellent service. But unless the seafood is truly fresh and the environment is tuned for comfort, the price point doesn’t feel justified. Local seafood like what’s available at Skinner’s Fresh Seafood (just down the road) should be the foundation, not an exception.
Fix the acoustics, fine-tune the menu, elevate the small details — and this could become a top-tier coastal spot. Until then, it’s more “promising” than “essential.”
