Sean’s

Sydney, Australia

It’s pink and rouge frontage and pearlescent sign look seemingly held in another time, but there’s nothing old-fashioned about the food at Sean’s. The relaxed, artistically eclectic decor, warm hospitality and accessible menu of inventive home-style cooking are enough to warrant praise – add in the stellar wide-angle seascape of Bondi Beach that unfurls beyond and you’ve got something really special. It’s a recipe for success tried, tested and honed since the eponymous Sean Moran launched ‘Sean’s Panaroma’ – as it was known – in 1993. Back then, Moran was considered a trailblazer at the epicentre of the farm-to-fork movement. Today, the primo of provenance still supplies much of the kitchen’s produce from local suppliers. Sharing the pass with head chef Sam Robertson, it’s a move as much about hyper-seasonality as it is quality control. On the menu? Perhaps green garlic soup and mussel fritters. Pork chop with fennel, rainbow chard and blood orange. Yamba prawn salad. Local pan-fried snapper with leeks, lettuce and preserved lemon. Or the now-legendary roasted herby chook followed by mulberry jelly and stewed rhubarb. Go forth, and eat like the locals.

Key Information

• Tasting menu from $78
• Dinner: Mon – Sun, Lunch: Fri – Sun
• +61 2 9365 4924
• Visit Sean’s 's Website

Location

270 Campbell Parade, North Bondi , Sydney, New South Wales, NSW 2026