New management have basically “flipped” the hotel.

The kitchen has been rebuilt and the bar has been done, dropping the ceiling to enhance acoustics, and opening up interior layout so it opens out to the bay.

“We’ve installed a custom wood fire oven in the kitchen for  pizzas,” general manager Peter Mazoudier said. “We’ve opened the bar right up with big bifold doors and windows so you can take advantage of the view over the bay.

“We’ve brightened up the paintwork to build that  laid-back ambience and we’ve done a few things with the ceiling to enhance the acoustics for the regular music things we do.”

That schedule sees duos playing Friday night, bigger bands each Saturday and  headline acts each month.

“We’re looking to re-align the Seabreeze with the locals and the community and make us synonymous with the bay,” Peter said. 

Great food is a priority.

Executive chef Andy Macartney trained with renowned chef Colin Fassnidge at the fabled Four In Hand, and worked several years at the Sydney Hilton.

“Andy has a vision for food that he passionately wants to share with the Nelson Bay locals and visitors,” Peter said.

“He sources all his produce locally with a focus  on seasonal flavours, delivered to the plate fresh and delicious.”

Accomodation is a another focus for the Seabreeze Hotel.

There are 18 boutique air-conditioned rooms available, some with ensuite, some with balconies overlooking the bay and there is a two-bedroom penthouse perfect for corporate business events.

“The penthouse opens up to a big deck and can accomodate upwards of 100 people for special events in a unique and desirable location, right here in the bay,” Peter said.

Peter and his  team have introduced innovations to build the weekend vibe.

Dine on $1 oysters at Sunday arvo sessions while DJs spin some tasty old school vinyl.

Management is keen to re-engage with the community through alignment with sporting clubs, local music, food and community festivals. 

”We just co-sponsored Sail Port Stephens  with the council and some other partners and it was a really successful regatta,” Peter said.

“And we’re proud to be playing our part in Anzac Day celebrations this year with food after the dawn service, live entertainment through the day and various other promotions.

 “We’re getting out there and backing fishing club, sporting events –  giving the hotel a public face so that locals and visitors alike know where there.”