Dorothy Lee and Jarrod Walsh have announced their new seafood-led restaurant Longshore.
Located in the former Automata venue at The Old Clare Hotel, expect a five-course tasting menu and 10-course experimental snack flight alongside an à la carte offering.
Some of the highlights from the menu will include a glazed green lip abalone crumpet and steam sand whiting in xo pipi butter.
Drinks wise, it’s all about reducing waste with the cocktail list utilising left-over ingredients from the kitchen.
Wine will take an expected lean into the seafood-friendly whites, available via the glass and carafe.
“We’re honoured to be taking over a much loved Sydney dining room and opening the suburb’s first wine bar and restaurant,” says Walsh.
“Our menu utilises the whole of Australia’s coastline and is inspired by both our childhoods and our travels around the world. I grew up on the coast in Port Macquarie fishing, camping and exploring, and all these things I learnt as a child, such as how to catch a fish and prepare it, play a huge part in the menu.”
Longshore will host an open kitchen with indoor and outdoor seating and also an upstairs bar that can be used for events.
Longshore is located at 5 Kensington Street, Chippendale and is expected to open in April.
