MONDAY Closed
TUESDAY 5pm-9pm
WEDNESDAY 5pm-9pm
THURSDAY 5pm-9pm
FRIDAY 12pm-9pm
SATURDAY 12pm-9pm
SUNDAY 12pm-8:30pm
From June 2 – June 17 Nate’s will be open for Take Aways ONLY.
The Restaurant service will resume June 20.
To bring it back with a bang we are proud hosts of our first ever Mystery Box Solstice Dinner. We’ve joined forces with the likes of Farmer Phil, Wicked Cheese, Wursthaus, Slice of Heaven and Puddleduck Wines to bring you an evening of food, drink, entertainment and general laid-back, good times. The event in question occurs June 22 around 6′ish. Hope to see you there.
For more information, contact us on 6248 5483. See you real soon!
DOING IT IN THE DARK
Ahhhh, the dark. A physical yet somewhat metaphorical condition if you ask me. Metaphorically one could be ‘feeling their way through the dark’, yet tonight we found ourselves doing just that for real…
A power outage in the locale meant an isolation switch in our locale needed some sort of work, or switching off as such. Not being one for technical issues I won’t dabble much further into this part of the story. However, I will state that I understood it very well when the Aurora Energy Man told us that there would be no power in the building for about an hour. Just before the evening trade was to begin. Great. Just great.
Said Aurora Energy Man was true to his word, with a blackout following soon after his departure from our building and into the great beyond of the ‘Isolation Switch’.
No sooner did the lights switch off did the phone start ringing, and pizza and pasta came hastily on order. Park punters toddled up for dinner as well, because even the most whizz bang camper trailer or motorhome can’t cook for you in a blackout. There’s nothing like having to feel the bottles of beer for the shape to make sure you give somebody what they ordered. What’s more is trying to figure out exactly what beer was in what box in the corner of a cold room that has no light.
Now, we weren’t completely in the dark, we had the light of our mobile phones, and even a torch! Nathan even had a tea light which was very romantic. Oh, and who could forget the gorgeous glow of our woodfire oven. Any other conventional pizza business would have had to stop trade, as their conveyor belt ovens run on electricity. Good thing we are far from conventional (in more ways than one)
Tonight’s debacle aside, I ponder now on the time we have spent ‘in the dark’ in the past 18 months. Building your business is challenging, rewarding….frustrating. But for us, despite our ignorance and ‘greenness’ have found it fulfilling and fun, and we’ve already met so many great people who have helped us lay the foundation for the little restaurant that could.
It’s time to give thanks for woodfired pizza. It’s time to give thanks for a sense of humour. It’s also time to give thanks for battery operated torches and illuminated mobile phones. It is also time to state for the record the following statement:
Doing it with the lights on is so overrated.
Nate’s Gourmet Pizza, Pasta & Grill is honoured to have received a ‘Highly Commended’ mention in the ‘Food & Dining’ category at the Clarence City Annual Business Awards.
We love putting great food and wine on the table for people to enjoy, and it means a lot to us here at Nate’s to be recognized alongside local businesses, big and small.
A little heart goes a long way, thank you to all of our loyal customers and staff, as this would not have been possible without you. See you real soon!
It started almost seven years ago as a blind date, when mutual friends decided to set up their good friends Nathan and Jade.
With a passion for each other, travel, food and life in general it was never going to be long before they had a family of their own and made their business debut … Welcome to Nate’s Gourmet Pizza, Pasta & Grill!
With 14 years industry experience under his belt, Nathan has worked in all facets of the hospitality industry.
Having completed his apprenticeship under Sean Connolly in Astral Fine Dining Sydney, he learned the ropes from some of the industries finest.
Winning accolades as an apprentice Nathan was offered to stay on at Astral as a qualified chef, but decided instead use his newly acquired skill set to travel and work his way around the world.
There have been many pubs, clubs, cafes and restaurants along the way, but there inevitably comes a time when working for others doesn’t quite cut the mustard.
Nathan is now at the helm of his own business, training two thriving apprentices and building a reputation on a quality, value for money eating experience for locals and travellers alike.