Longshore

Reviving the former site of Automata at The Old Clare Hotel, Longshore is a seafood-focused restaurant and bar by Sydney hospitality duo Jarrod Walsh and Dot Lee (ex-Hartsyard).

In the kitchen, Jarrod will be playing with formats and dishes focusing on the Aussie coastline and sustainability, offering an a la carte menu as well as a five-course tasting menu and 10-course snack flight, presented in hot and cold stages.

While the menu will change regularly, Asian techniques and flavours will feature, with opening dishes like glazed green lip abalone crumpet with guanciale and sansho pepper, steamed sand whiting in XO pipi butter with green garlic and native greens, and grilled Westholme Wagyu tri-tip in bone marrow sauce with smoked fat.

The minimal-waste practices applied to the menu will extend to the beverage offering, with a list of curated cocktails using the kitchen’s scraps, like a strawberry old fashioned using zero-waste, house-infused strawberry whisky. Wines selected for pairing with seafood will also feature prominently, available by the glass or carafe.

Even the design and interiors of Longshore will speak to the up-cycled coastal theme, with natural materials and textures paired with found and recycled objects, coastal wall art, and a striking kitchen counter of a natural-toned terrazzo.

The venue will have the capacity for 100 guests across a main dining room overlooking the open kitchen, an upstairs bar (which will be available for private events), and 12 spots outside for drop-ins exploring the snack menu.

Image credit: Jason Loucas