Âpé Chilean Nikkei Restaurant — Restaurant in Newcastle-Maitland

I am extremely disappointed with the service at APE Newcastle. Our group of 12 politely requested to dine in, yet we were declined without a clear or reasonable explanation. What makes this more concerning is that the restaurant was already accommodating a large number of customers, yet we were singled out and told they could not take our order “due to the amount of people.”

What stood out even more was the inconsistency and unprofessional handling of the situation. After a conversation with what appeared to be a senior staff member or the owner, we were made to wait, only for another staff member to deliver the refusal. If capacity was the issue, the responsible action would have been to simply separate us into smaller groups, as six groups of two, rather than turn away willing customers. Instead, it gave the impression of poor management, disorganisation, or even unwillingness to serve.

What was even more frustrating was seeing staff members standing idly by, rather than addressing the situation with professionalism or efficiency. Declining a group of paying customers under these circumstances leaves the impression that either the restaurant was not prepared to provide service, or they simply did not want to make the effort.

For an establishment that presents itself as a reputable dining venue, this level of service is unacceptable. Management should take this as serious feedback: if the kitchen or floor staff cannot handle a standard dining request, then the business needs to reconsider how it operates during busy hours (when I came in it wasn’t even busy). Customers expect fairness, transparency, and consistency none of which were delivered here.

EDIT: FOR REPLYING BACK TO THE OWNER: 20/09/25 Hi Âpé Team,

Thank you for your reply. As someone who values both hospitality and professionalism in the dining industry, I understand that accommodating a party of 12 without prior notice can present challenges. The issue for me was not the limitation itself, but the way your staff chose to handle the situation.

To be precise, we did not simply “attempt” to dine at your sister restaurant, Nagisa. We were accepted there, with the clear understanding that our group would be split across separate tables. While this was not ideal, it demonstrated a willingness to accommodate us — something Âpé did not show. We approached Âpé because it presented itself as the more appealing option, but the reception we received left us with the impression that our presence was more of an inconvenience than an opportunity to provide hospitality.

Instead of a courteous and professional explanation, the interaction was marked by disinterest. A blonde staff member at the front of house displayed dismissive expressions, and even the chef walking inside through gave the impression that serving us was unimportant. Such behaviour communicates indifference and contradicts the standards of service one should expect from a venue of your standing.

Professional service is not only about capacity, but about how situations are managed when capacity is limited. A sincere apology, a polite explanation, and a suggestion to book for another time would have been appropriate. What we received instead was a blunt refusal that lacked warmth and professionalism.

For this reason, my review will remain. Reviews serve as an important guide for future customers, and it is essential that they reflect not only food and availability, but also the quality of service and the professionalism of staff. Experiences like this shape a restaurant’s reputation just as much as the menu...

I had the incredible opportunity to celebrate my birthday here recently! The memory of the dinner I shared with my partner has now topped the list of best birthdays for me and I want to share why!

Food: The passion for the culinary experience was truly second to none, as shared by the chef's immense skill through to the heartfelt recommendations as given by the wonderful wait staff! I ate until I was truly bursting and couldn't resist the gorgeous Nama Choco (it was my birthday!) which even through the lasting pain of over-eating couldn't leave me with any regrets.

The other dishes I shared such as the Shark Bay Scallops (recommended by the amazing Gonzalo as "being a revelation" which truly hit the mark), charred sweet corn, kingfish tiradito (oh my god), teriyaki zucchini (I couldn't even fathom zucchini being this delicious), dashi tofu (😭 so good), AND wagyu sushi nigh on brought me to tears through the prodigious flavour experience.

The cocktail menu is an impressive selection of unique flavours in and of itself, with the Sakura and Op. 26 alongside a delightful sake (Shichida I believe, another fantastic recommendation from Amy) really rounding out my whole meal. If you really love food like I do, I highly recommend looking no further than Ape!

Okay so I see this review is already very long but I do need to comment on the service. Gonzalo especially raised my experience to the next level through his exceptional service, curated dish and beverage recommendations, and phenomenal warmth in engaging with us and endeavoring to cater to anything that could make our dinner a top-tier experience. He is a true asset and honestly I wish him every success in life, he has made me a lifetime visitor of this establishment. If you read this review, I want to say that I am so grateful for the time you put into making our evening wonderful!

The atmosphere was delightful! Water views and a relaxed-vibe made this place ideal for me. 😌

Thanks Ape team again for making my birthday so memorable! I look forward to seeing you all again!

P.S. Oh and can I just say everything was VERY reasonably priced, seriously any potential patron who has gotten this far through my review should seriously do themselves the favor of...

Darkened under moonlike stretched canvas lights, Âpé Chilean Nikkei Restaurant is an eating theatre. Guests are arranged down a restaurant-length banquette. Those on the comfy side get a view into the glass box kitchen where chefs minister to yakitori skewers. The wagyu rib fingers ($9.50/each) painted with tare (soy sauce, sake and mirin) are Binnie Beef from Mirannie. They’re good, but not as good as the wagyu picanha ($10/each) where the cap of the rump is skewered with eggplant and roasted over charcoal before being dusted with crisp kale.

The restaurant, which is part of Newcastle’s waterfront eating strip, Honeysuckle Drive, also has outdoor seating. With the weather on the turn, we cozied up inside with a bottle of the Shichida junmai ginjo ($129/720ml). This sake is soft and ricey with a whisker of white peach sweetness and faint acetone intrigue. While it felt like a big spend on booze, the markup was reasonable, and I enjoyed every cup.

Your first Sydney rock oyster ($36/6) might come as a surprise here. Served warm from the charcoal grill, they’re soaked in chicken skin oil spiked with salsa criolla and smoked chilli garlic confit. It plays to the meaty character of the oyster rather than brine. Receiving three rice crackers for two diners sharing the beef crudo ($26) is a hill my dining companion is willing to die on. Why not four? While the kitchen did send out an additional wafer, it could have been done without a Dutton-esque alternative truth that most eat the dish solo, especially as the crudo was listed under “Share”. Abrolhos octopus ($36), plucked from the same section, is made substantial with a thick puddle of daikon potato cream. Charred seasonal beans ($12) and a gluggy king mushroom garlic rice ($22) helped make our selections a filling and...