Table 426 – Wollongong's Best Restaurant
  • PHONE. 02 4283 1964
  • 426 Princess Highway, Corrimal NSW 2518

meet table 426

who we are

Marisa and Nataly believe food is a companion to smiles, laughter and good conversation. This is our goal. To share with you what we love and enjoy most about life with the people you love.

We are passionate in supporting local and artisan. Some of our suppliers include Natalie and Baden from Pure Buzz Honey with hives in Courdex Heights and Camberwarra Moutain. Cheeses from the Flinders Estate produce down at Shoalhaven and Vannella Cheese from Marrickville. All seafood and meat is Australian. We offer on tap local craft beers from Phil and Michael at 5 Barrels Brewery in Wollongong.

We also enjoy growing our own herb, micro herbs, editable flowers, and lemons.

Table 426 is a great place for a quiet dinner for two, a party or function. We also consistently offer different events. From high teas, degustation’s, wine dinners to Spanish fiesta evenings.

We strive to deliver a warm and welcoming atmosphere where you feel like you are dining at our table.

ABOUT US
Marisa & Nataly mother & daughter power duo have always had a passion for food both starting very early in their life. Combined they have over 50 years cooking experience.

With Marisa, it was part of her cultural upbringing and waking up at five in the morning along with her parents, brothers, and sister to make bread and pizza in their wood fire oven, or to make Napolitano sauce, was nothing out of the ordinary. Her parents Margherita and Ettore did imprint into their belief system that the freshest foods came from their homegrown vegetable garden. Whatever was in season was planted and grown: including all kinds of herbs and lettuces, spinach, broccoli, cucumbers, zucchini and their flowers. Tomatoes were planted to make the tomato puree used in “sugo” an Italian tomato sauce and inevitably there were always a few orange and lemon trees dotted about the small parcel of land. This is where Marisa learned about the most important thing in cooking: The quality and goodness of food comes from the freshness of its ingredients!

Throughout her years of cooking in restaurants, Marisa has worked her way from a great cook to an excellent head chef, who has passion and loves what she does as her profession. In an industry, which has been male-dominated, Marisa had become Gibraltar’s first woman head chef (An English colony on the south coast of Spain)

On her return to Australia, she worked as a chef at ‘The Panorama’ Restaurant in Mount Ousley and after a few years of experience there, an opportunity presented itself at The Lagoon Seafood Restaurant in Wollongong where she became head chef and was in charge of many chefs, sous chefs and cooks. The experience gained there would provide her with the resources to be able to venture out and open her own. Passing her values and experience on to her prodigy Nataly who inherited her mother passion for cooking with the same values embedded in Marisa has been embraced by Nataly.

From 14 Nataly started helping out Marisa while she was working at the Caleta in Gibraltar. When the family moved back to Australia Nataly followed Marisa to the Lagoon at 16 she was running her own section in the kitchen. After this Nataly has just excelled going on to help run the family business to venturing out on her own with her own business.

From there Nataly traveled overseas to Europe to help widen her understanding of food. Here she learned pizza’s in a small traditional pizzeria in Italy a town called Sora (Marisa’s hometown). From there she experienced and took ideas from Spain to Portugal from Greece to Switzerland ending up in London where she got a job At Jamie’s Italian Threadneedle street.  She excelled straight away and Head Chef Matt Burges put her in charge of the paster section within weeks. From there she was asked to help out on her days off in Jamie’s Famous Fifteen where the head chef Jon Rotheram tried to steal her from Jamie’s Italian. With Nataly taking on London’s culinary world and her hunger to learn she also did work experience (also on her days off) in the most famous London restaurant were Jaimie got his first break at the River Café. Within 6months Nataly had made an impression and had top chefs over London talking about her, but home was in her heart so with that she decided it was time to go home and take all she had learned with her.

In 2016 Marisa and Nataly went into busy together and Table 426 was born.