Yusuke Oba.

Set to open in Sydney’s Cronulla in July, the venue will feature a Mediterranean-style menu by Concept Hospitality’s Justin North.

North’s a la carte menu will include a raw, Australian seafood bar with Sydney rock oysters, yellowfin tuna and kingfish ceviche.

There will also be an array of local seafood starters, such as grilled scampi, and Hervey Bay scallops plus an impressive seafood platter starring a whole lobster.

The offering will also feature Hurricane’s signature dishes, such as ribs, burgers and steaks with house-made sauces.

North will also introduce a dry-aged program for the venue, with cuts including Great Southern Pinnacle pasture-fed scotch fillet, a 1kg Tomahawk steak and a 400-day grain fed Tajima wagyu beef sirloin.

“We wanted to create a local, casual coastal Mediterranean grill and bar that highlights the Hurricane’s classics, but also introduces some new dishes specifically for the beachside location,” says North.

Stéphane Pommier is behind the drinks list, which will include more than 80 wines from across Australia, Europe and the US.

It’ll be the fifth venue from restauranteur Tony Texeira, and will hold a 300-seat capacity across a dining room, outdoor seating and private event space.

Sydney-based architecture and design firm Luchetti Krelle have designed the space, which includes an island bar, open kitchen and custom-made concierge desk by Hugh McCarthy.

Hurricane’s Grill & Bar Cronulla is set to open in July, and will be open daily for lunch and dinner.