Acclaimed chef Joey Ingram brings a fresh food direction to Oceane Hotel

Newcastle's harbourside dining destination Oceane Hotel has a fresh new energy, with acclaimed chef Joey Ingram joining as Executive Head Chef, bringing more than two decades of experience in some of Australia's most celebrated kitchens.

For those yet to experience Oceane, the expansive Honeysuckle venue has become a go-to for everything from long lunches and casual catch-ups to sunset drinks and lively evenings by the harbour.

With its waterfront position, relaxed indoor-outdoor spaces and four distinct dining concepts under one roof, Oceane has always been about offering something for everyone.

Now, with Joey leading the kitchen, there's a fresh reason to pull up a seat.

Joey's culinary career has taken him through some well recognised kitchens, including Sydney's Tetsuya's, Restaurant Balzac, and Pier, before heading overseas to work in Michelin-starred restaurants throughout Paris.

Executive Head Chef - Joey Ingram

It's the kind of experience that could easily lend itself to an exclusive fine dining restaurant, but that's not what Joey has in mind for Oceane.

"The best meals are often the simplest. When you begin with incredible ingredients, you don't need to overcomplicate them. My focus is creating food that's generous, honest, and memorable, whether it's a Tuesday lunch, or a Friday night with friends."

For Joey, it's about taking everything he's learnt over the years and applying it to a more relaxed style of dining, where quality and consistency matter just as much as creativity.

A fresh menu with seafood in the spotlight

With the arrival of Joey comes a new menu direction, and while familiar favourites remain, there's a renewed focus on fresh seafood, and it's fair to say seafood lovers are in for a treat.

The Oceane Chilled Seafood Platter is undoubtedly the hero of the menu, beautifully displaying a fresh mix of oysters, prawns, crab, octopus, mussels, and scallops - a much needed addition to the menu.  

The sesame-crusted tuna is another menu highlight, with miso dressing, crispy noodles, spring onion, coriander, and chilli oil. The vibrancy of this dish has you wanting to dive right in. 

While the presentation is impressive, Joey explains the best way to enjoy this dish is to get stuck in, mixing everything together so the flavours and textures really come to life.

Something for every appetite

Oceane isn't just about seafood. One of the venue's biggest drawcards is its four dining concepts, giving guests plenty of choice depending on what they're in the mood for.

Salt brings contemporary favourites, including seafood, salads, burgers and premium mains, while Marketta is all about quality produce and hearty dishes.

For those craving Italian, Dotti Italian delivers woodfired pizzas and comforting classics, while Goya takes things in an Asian-inspired direction with dumplings, small plates, and bold flavours.

It's this variety that makes Oceane such an easy choice for groups, particularly when everyone has a different idea about what's for lunch or dinner.

"I want people to feel comfortable walking in for a burger, a perfectly cooked steak, fresh seafood, or lunch with the family, knowing every plate has been prepared with genuine care."

And what about the drinks?

With seafood playing such a big role in the new menu, we couldn't resist asking Joey what he'd be drinking alongside it. 

His first pick? Tyrrell's Stevens Semillon, a classic Hunter Valley wine that's a perfect match for fresh seafood. With its fresh acidity and citrus notes, it's an ideal pairing for raw seafood, complementing the delicate flavours without overpowering them.

If you’re more of a cocktail kind of person, Oceane has plenty to keep you occupied.

New to the menu is the Bo-Kaap, an easy-drinking tequila and watermelon cocktail with citrus and egg white. Easy to spot thanks to its signature pink hue, the cocktail takes inspiration from the colourful Cape Town neighbourhood of the same name.

A fresh reason to revisit Oceane

For Oceane Hotel Director Damian O'Reilly, Joey's appointment is about building on what the venue has already established while taking the food experience to another level.

"He understands that today's diners want quality without pretension. They appreciate fresh produce, premium ingredients and food that's crafted with care, but they also want to feel relaxed and welcome. That's exactly what Oceane Hotel stands for."

Whether it's a seafood lunch with a glass of Hunter Valley wine, a casual dinner with the family or cocktails by the water, Oceane Hotel is bringing a little more culinary finesse to Newcastle's laid-back harbour lifestyle.

This article was produced by HUNTERhunter in partnership with Oceane. Thank you for supporting the partners who make our work possible.

Photo credit: Gabby Simpson