Starfish Avalon chef Phillip Martin opens Tru Blu cafe in Balgowlah

Starfish Avalon was a 12-year staple and restaurant guidebook regular when its owner-chef Phillip Martin closed it last year citing increasingly seasonal trade in Avalon and rising costs.

Martin's talent at turning out good food was never in question, and this week he's back with a new venue and cuisine in a new area of Sydney's north. Tru Blu Mediterranean opens Wednesday, February 21 in Balgowlah.

"I grew up in Avalon, it's seasonal with an older clientele. There are mainly young couples around here," Martin says of his choice of location.

Where Starfish lent toward Asian, at Tru Blue he's given himself a broad Mediterranean brief.

The opening menu lurches from grilled octopus with potatoes, green olives and fennel to oxtail braised with cinnamon, preserved lemon and cous cous​ and fried milk pudding with yoghurt, sherry caramel and burnt orange. Sydneysider turned US restaurateur and bar owner Lincoln Pilcher (Moby's, Kingswood) also played a part in Tru Blu.

"Lincoln is a friend, he was out here so came down and gave us some advice on the space and the overall plan. He's used to projects with more of a budget, but he was a great help," Martin says.

"We tore up the horrible blue carpet of the restaurant that used to be here. We've just gone light and bright."

Opening hours: Tue-Thur 5.30-9.30pm; Fri-Sat 5.30-10pm; Sun 12-8.30pm

64 Balgowlah Road, Balgowlah, 02 9948 1017