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Gwylo Asian Fusion Restaurant, Mollymook


Matt Upson,Gwylo,Gwylo Asian Fusion,Asian Fusion,Gwylo Mollymook,Mollymook Beach Waterfront

Gwylo, Asian Fusion Restaurant

Victorian food critic, Nicholas P. wrote: “To sample the food creations that Executive Chef Matthew Upson (Gwylo restaurant and formerly Tallwood Restaurant) brings to the table is a menu that is sophisticated yet simple, honouring the flavours of each and every ingredient” (Mollymook News)

Matt Upson Gwylo’s head chef has a very impressive culinary profile, having trained in South Australia under Cheong Liew, Simon Bryant and Maggie Beer among others.

In 2010 Matt moved to the NSW South Coast and opened the ‘Merry Street’ restaurant at Kioloa. In 2013 he moved to Mollymook and opened, what became one of the best restaurants in the area, Tallwood. His latest creation is Gwylo. It opened in Sept. 2020, and in such a short space of time, has become a stunning success story.

Feedback from recent ‘Fine Dining’ guests staying at Mollymook Beach Waterfront commented; “Gwylo was the highlight of their week in Mollymook”.


phone: (02) 4454 0201      map & address: 85 Tallwood Avenue, Mollymook.      facebook: Gwylo     website:


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Foodie Destination, Rick Stein Restaurant, NSW South Coast Food Trail

Rick Stein,Bannisters,restaurant,Mollymook,foodie,destination,NSW South Coast

Foodie Destination, Rick Stein Restaurant,

NSW South Coast Food Trail.

Matthew Parris, (Foodie) The Times UK columnist writes:

“Spectacularly sited on a headland with the pacific ocean all around, this hotel and restaurant is proof of Australia’s changing food culture and of a new swagger to the NSW south coast. Overseen by Rick Stein, Bannisters restaurant Mollymook is a memorable place to eat.

…Australia is about the best place to eat seafood. I began with oysters Charentaise, a mix of charcuterie and local rock oysters from the nearby Clyde River. None of that just-a-squeeze-of-lemon stuff here – this was bullish cooking in the confident Australian style, a bit of Europe, a bit of Asia and all of its own.

To that end, the Bannisters (NSW South Coast) menu offered steamed abalone with ginger and spring onions; lobster Thermidor; and flounder a la meuniere. A magnificent spicy, sticky Singapore chilli crab laden with garlic and coriander was brought to the table with a fine grilled fillet of snapper. All spectacular.”

Rick Stein Bannisters: Ph. 4455 3044.     Web.

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