Dishes like the pork parmy pop with a balance of bitter greens and melty cheese. Photo: Merry St/Instagram.

The South Coast of NSW is fast becoming a genuine foodie haven, with exciting, independently run restaurants, cafes and bars adorning towns from Kiama to Eden. One such restaurant is Merry St, in quiet Kioloa and run by Brooke and Luke Bow.

Joining the South Coast’s thriving hospitality community has been a big part of Merry St’s success.

“We’ve seen a lot of city chefs moving down here, and there’s just more people overall visiting and living on the coast,” Luke said.

“I think having Rick Stein opening up at Bannisters in Mollymook around 15 or 20 years ago really made a difference too. Lots of local chefs spent time there, and there was a culture that came out of it. It’s viabl

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