Miss Clawdy

Central and South American cuisine

Miss Clawdy is the go to place on North Wharf for Southern American styled cuisine and atmosphere. Inspired by a 1952 New Orleans hit single, ‘Lawdy Miss Clawdy’, it feeds hungry hearts with edible goodness wrapped in a little southern magic.

Miss Clawdy’s kitchen is a flurry of hot plates, fresh flavours and red-lipped belles. Food on offer ranges from southern style po’ boys, delicious salads and incredible dessets.

Dishes are designed for sharing and are big on flavour. and the team at Miss Clawdy's welcome people dining alone, right up to larger groups.

The restaurant itself is vibrant with hand-made patterns and vibrant colours on the walls, plus hand-painted floors and plants that peek through the cracks in the woodwork, to give the look of the old southern Mississippi tropics.

To welcome winter, Miss Clawdy launches a soul-soothing menu.

Served up with the same soul and attitude Miss Clawdy is known for, the menu is designed by consultant Chef Robert Aylwin, a Southern food enthusiast and founder of Bonz Cajun Kitchen – a staple of Elliot Stables that serves classic American Cajun dishes and BBQ.

Originally from Boston, Aylwin attended culinary school in Atlanta, Georgia, where he garnered a passion for Southern food from his instructor, who had worked in New Orleans for most of her career. He says Southern food is pretention free, good home cooking that is rich in culture and history. It is a cuisine that takes influence from around the world – Africa, France, Mexico, Italy, the Caribbean, Native America – much like the melting pot of cultures that make New Orleans so special.

This global influence can be found on the new menu with dishes such as Jamaican jerk chicken, marinated in 20 herbs and spices and served on maque choux – a Native American dish of corn, zucchini, bacon and tomato; buttermilk fried oysters with pickled okra, black garlic aioli and Cajun cocktail sauce; and skillet cornbread, cooked to order and served with whipped chipotle butter.

It also features comforting soul food classics: velvety mac and cheese, made with three cheeses and topped with a crisp manchego crumb; crispy fried chicken, marinated in buttermilk and served on the bone is available as a quarter, half or whole bird; and jumbo shrimp in a tomato cream sauce sitting on top of smooth, cheesy grits. The po’boys are sure to be a lunchtime drawcard, prepared simply and traditionally with a choice of chicken, shrimp or oyster, on fresh baked bread with lettuce, tomato and remoulade.


Contact details

12 Jellicoe Street
+64 9 969 6986
Opening hours: 
Sun 11.00am-Late
Mon 11.00am-Late
Tue 11.00am-Late
Wed 11.00am-Late
Thu 11.00am-Late
Fri 11.00am-Late
Sat 11.00am-Late