DINING out should be an enjoyable experience to remember; seamless, satisfying and always exceeding expectations.
This is the vision underlying the impeccable standard The Stunned Mullet is renowned for.
A stellar reputation has seen the local beachside establishment awarded one of dining’s greatest accolades, a Chef’s Hat in the Sydney Morning Herald Good Food Guide Awards.
In donning the prestigious chef’s hat, The Stunned Mullet has created local dining history.
It has become the first Port Macquarie restaurant to receive the coveted award.
For almost a decade, since the restaurant’s inception in 2005, owners Lou Perri and David Henry have been committed to excellence.
The restaurant boasts an inspired menu highlighting the best of fresh, local produce coupled with an award-winning selection of international wines.
At the end of the day, however, the most important aspect of their business is providing: “a great dining experience,” Mr Perri said.
Customer satisfaction remains the top priority for the team irrespective of what reviewers say.
“What’s important to us is that our customers appreciate what we do,” he said. “If that means what we’re doing here is worthy of a hat, then that’s great.”
Years ago, Mr Perri could see dining out was a special and often rare occasion for Australians.
When he became a father the first-hand realisation of the colossal efforts parents went to, made him even more inspired to deliver.
“We want to make our guests feel like they are the most important person in the room,” Mr Perri said.
There is no greater satisfaction, he said, than seeing happy customers step back through their doors.
Chef Hats have been awarded around Australia since 1982.
Discerning inspectors, dine anonymously and submit their reviews, which are then coupled with votes from the public.