The freshest addition to the iconic Walsh Bay finger wharves, Seventeen is a café by day and contemporary restaurant by night. Also featuring an in-house concierge, dine-out options and a fully stocked deli (just saying).
The menu celebrates all things fresh, with the majority of produce sourced locally and it’s all accompanied by an Australian-only wine list. Because why would we ship wine in when we have so many local gems? The interiors celebrate the blue-collar history of the area, with nautical colours throughout and generous use of natural materials that create the perfect chilled vibe that you’re looking for this weekend.
Head chef Clint Jaeger draws on his experience in the kitchens of Tetsuya’s, Banc, Bill’s and Hugo’s so yeah, the entire menu here is damn tasty. The brekky menu sees corn fritters with creamed avocado puree, poached eggs and feta making its way into your hungry belly. Or, if you’re a sweet start kind of person, order the ricotta hotcakes with honeycomb butter (for obvious reasons).
If you head here for lunch, then you need to order the slow poached lobster roll with a cheeky glass of Australia’s finest tipple, but when dinner rolls around, that’s when Seventeen really turns up the theatre. We’ve got our eye on the hot smoked Huon salmon in a chermoula basting with sweet corn purée and we know we don’t have to tell you why.