Warm up at The Falcon, a 'higher-brow dive bar with a hearty menu'

The Advertiser

16-07-2025

Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW.
It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End.
"Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine.
A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue.
"I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said.
Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle.
"He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said.
"We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries.
"Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision."
The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management".
"I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said.
"Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process."
And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East.
Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus).
He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour".
"The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said.
"It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life.
"The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food."
Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu.
"We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said.
"The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything."
Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher.
"He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said.
"I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for.
"Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show."
Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier.
"We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said.
Wednesday is hot wing night, and on Thursday you can grab discounted nachos.
"We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said.
"We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go.
"Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that."
Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet.
"The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said.
"It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great.
"The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with."
Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW.
It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End.
"Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine.
A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue.
"I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said.
Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle.
"He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said.
"We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries.
"Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision."
The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management".
"I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said.
"Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process."
And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East.
Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus).
He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour".
"The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said.
"It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life.
"The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food."
Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu.
"We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said.
"The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything."
Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher.
"He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said.
"I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for.
"Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show."
Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier.
"We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said.
Wednesday is hot wing night, and on Thursday you can grab discounted nachos.
"We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said.
"We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go.
"Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that."
Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet.
"The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said.
"It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great.
"The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with."
Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW.
It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End.
"Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine.
A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue.
"I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said.
Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle.
"He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said.
"We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries.
"Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision."
The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management".
"I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said.
"Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process."
And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East.
Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus).
He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour".
"The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said.
"It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life.
"The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food."
Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu.
"We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said.
"The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything."
Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher.
"He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said.
"I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for.
"Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show."
Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier.
"We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said.
Wednesday is hot wing night, and on Thursday you can grab discounted nachos.
"We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said.
"We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go.
"Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that."
Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet.
"The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said.
"It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great.
"The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with."
Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW.
It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End.
"Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine.
A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue.
"I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said.
Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle.
"He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said.
"We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries.
"Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision."
The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management".
"I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said.
"Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process."
And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East.
Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus).
He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour".
"The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said.
"It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life.
"The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food."
Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu.
"We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said.
"The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything."
Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher.
"He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said.
"I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for.
"Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show."
Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier.
"We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said.
Wednesday is hot wing night, and on Thursday you can grab discounted nachos.
"We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said.
"We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go.
"Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that."
Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet.
"The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said.
"It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great.
"The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with."