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Stepping into Mister Grotto is like walking into an eclectic fisherman’s den. A curved, wood-panelled roof gives the 30-seat space a boat-like character. There are fishing nets, marine treasures, a wrap-around bar with a twisted rope edge, and a colourful map of Australia with under-the-sea creatures by Michael Wholley. Everyone seems to be having a whale of a time, packed in like sardines, with waiters just squeezing through while frosty Martinis are poured and glistening oysters are shucked.
Stepping into Newtown’s Mister Grotto is also like walking into one of Sydney's most exciting restaurants. And if the surroundings don't give it away, they only serve (excellent) seafood here.
The vibe
Mister Grotto opened in March 2025 on Newtown’s small but mighty Australia Street. The spirited diner is from Paisano & Daughters – the team behind its knockout next-door siblings: Continental Deli, Osteria Mucca and Joe's Tavern, as well as some of the Humble, Porteño and Bastardo team. Like all their other venues, the considered, personality-packed space is thanks to co-owner and creative director Sarah Doyle, who drew inspiration from her memories of fishing with her father as a child. This isn’t the place to come if you’re after a quiet evening and a steak. But if you're after one hell of a night – and to come away seeing pescatarian dining in a whole new light – Mister Grotto is your guy.
The food
Mister Grotto is a celebration of the ocean, with the team sourcing their produce from local suppliers like New South Wales’ South Seas Tuna and Red Claw Seafoods. Helming the kitchen is Måns Engberg, the Swedish-born talent drawing on his time at Saint Peter and Kiln to create the thrilling, regularly changing menu. Begin with oysters, which are grown along the Sapphire Coast, say at Merimbula, Wapengo or Pambula. They're creamy, fresh and ocean-sweet. A chubby, golden, salt-flecked empanada filled with sweet corn and hunks of juicy nannygai tastes like an unreal fish pie.
Two blistered padrón peppers stuffed with tuna and covered in bright chimichurri have more attitude than me at 15 (though I prefer the plate I tried last time I came here; they were filled with many small padrón fingers, allowing the meat to stay a touch juicier). A tostada layered with avo, tender Tassie octopus coated in a spicy, smoky tomatillo salsa, fresh onion, coriander and lime is banging. So too is a barbecued mackerel from Ulladulla – its skin deliciously charred and crisp, its meat as soft as snow – resting on a punchy XO vinaigrette and crunchy snow peas. And I’m still thinking about a dish of silver trevally dialled up with fermented pineapple, creamy avo and earthy guajillo that’s no longer on the menu.
For dessert, there’s a rhubarb soft serve with yoghurt drops and rhubarb compote, and a chocolate baba with blueberry jam and whipped coffee ganache.
The drinks
Cocktails include a Margarita (mezcal, salted cucumber, habanero honey and lime); a Singapore Sling (gin, liqueurs, pineapple and citrus); and a Fish House Punch (cognac, rum, peach liqueur, ginger, citrus). There’s also a Grotto Martini that arrives in a frosted glass, with sake and nori adding another dimension to the oyster shell gin. Bonus point for the Mister Grotto-style Fisherman’s Friend coaster. Young Henry’s, Sailor's Grave Brewing and Willie Smiths all get a nod on the beer and cider line-up, with the wine list showcasing many Australian and French varietals. An $18 glass of Poachers Blanc de Blanc from Canberra is a top way to kick off the fun (with the aforementioned oysters).
Time Out tip
Parking is limited around Mister Grotto, so your best bet is to catch the train to Newtown Station, and from there it’s a four-minute walk to the Grotto.
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