The all-star team behind some of Sydney’s most popular restaurants have confirmed their latest opening will launch in the CBD tomorrow.
New York-style grill Clam Bar is located on the corner of Bridge and Young Street, and marks the third project for chefs Dan Pepperell, Michael Clift and sommelier Andy Tyson.
The restaurant has taken the place of Ross and Sunny Lusted’s Bridge Room and has been revamped by architect Mike Hanna, who has divided the room into booths and tables that are overlooked by Art Deco chandeliers and Murano glass sconces.
Dinner service at Clam Bar kicks off from 3 May, and the venue will open for lunch from Friday.
Guests can expect plenty of protein on the menu from whole fish that will be filleted by front of house tableside as well as prawn cocktails and oysters Rockefeller.
The kitchen has been fitted out with a Josper grill and the team has moved over Bistrot 916’s Sam Galloway to take on the role of head chef.
Tyson has put together a beverage offering that takes its cues from the menu.
“Essentially, it’s a mix of the great seafood whites and steak reds of the world, very menu focused with a heap of iconic producers,” he says.
Classic cocktails fill out much of the drinks list, spanning martinis, Manhattans, and tiki-centric options.
Bookings are now open.
