Brad and Renee had honed their love of Italian at the local favourite Nardi’s, where the pair met. Renee was front of house and Brad was Nardi’s chef. While both had grown up in the area, it took a bowl of linguini to unite them.

With Perch Bar’s venue having a ready-to-go woodfire oven onsite, it was a natural pivot for the pair, who have now carved out their own unique taste for the Shellharbour community.

“Our most popular dish is the woodfired Balmain Bugs gnocchi in garlic cream sauce,” said Brad. “The woodfire flavour and colouring on the gnocchi brings out something you wouldn’t expect.”

“We wanted to create a place that had a sense of the familiar where you could regularly go without breaking the bank, but still offered something surprising,” continued Brad. “Some Italians will argue that pineapple doesn’t deserve to exist on a pizza and I agree.”

In the evolution since, Perch Bar has captured the imagination of locals, pairing the memorable menu of cocktails and drinks, with mouth-watering smoke-infused feasts. Brad attributes the popularity to a team who he and Renee can rely on to channel their dedication to curating something ‘a bit next level’.

“Perch Bar has taken a bit to hit its stride,” said Brad. “Covid did that to us all.”

“But our chef at Perch Bar is amazing and she keeps everything running so well. We’ve a really creative bartender who creates these different tastes and profiles. The kitchen crew and the bartenders team up to create these really well constructed flavours.”

Buoyed by the local support that welcomed them in the wake of the pandemic-recovery, the pair seized an unmissable opportunity in 2022. When the former Darley Street waterfront fish and chip shop came up for lease, Brad and Renee took yet another bite out of what they do best.

And what they do best it seems, is adapt. Brad and Renee’s hope to keep the status quo of this familiar fish and chips joint was thwarted. They soon realised it was too difficult to earn their crust and also keep locals’ trust when fish prices are skyrocketing.

“Cheap fish and chips are part of the Aussie way, but these days it’s just not something we can offer and still maintain a viable business,” said Brad. “Renee and I care about giving people something they’ll be really happy with and so chose to change what we were doing to make that happen.”

In August, Shellharbour welcomed the newest cafe to town, the aptly named Darley Street Local. Opening early, just in time for your morning walk by the ocean, you’ll see Brad whipping up some Palm Springs-esque, fresh breaky treats.

“Our dukkah crusted salmon with poached egg and beetroot humus is a really fresh wake up to the morning,” said Brad with a twinkle in his eye, like he has something sneaky in store for us. “For the sweet tooth, the salted caramel pancakes are a hit.”

It would seem that mix of the salty and sweet fuels Brad and Renee’s partnership, in more ways than one. Through some difficult times their bravery and creativity has united them in business to introduce new dining experiences to Shellharbour. That same enthusiasm has also ensured they finally did make it to the altar this year, after a much longer than expected engagement.

“‘I’m sure I get on her nerves a little bit more often than not,” Brad blushed in admiration. “None of this would have happened if not for Renee.”

“We got engaged a couple of Christmases ago and the fact we made it to our wedding through all of this, we must be doing something right,” Brad concluded thoughtfully.

The comments would seem an understatement given the influence they’ve had in such a short time on Shellharbour, but in some ways the humility is perfectly placed in the context of this coastal community.

Visit Darley Street Local at 2-4 Darley St, Shellharbour

Visit Perch Bar at Shop 2 30a Addison Street, Shellharbour,

and The Happy Fox at 17 George St, Warilla