Table Manners

Bronte restaurant Table Manners is the first solo venture of Sydney hospitality figure Alex Cameron, with head chef Luke Churchill (formerly of Parlar, Oncore by Clare Smyth) leading the kitchen. 

The menu is structured to welcome everyone from drop-ins for snacks to groups getting stuck in to multi-course meals, and is broadly Euro-influenced with a large focus on seafood.

Standouts include hand-picked mud crab pain perdu, pommes aligot croquettes with rocket pesto, red mullet with fregola and sauce Americaine, a daily cut of beef served with bone marrow buns, table mustard and beef jus, and a Moreton Bay bug club sandwich.

Table Manners’ beverage program includes a clutch of seasonal signature cocktails and a serious martini offering, with premium martinis—all served with Sicilian olives, pickled onions and roasted almonds—harking back to old-school versions of the ever-on-trend cocktail, like the 1937-style Alberto Martini blending equal parts Four Pillars Dry Gin and Cocchi Americano with Fino sherry and Curaçao. 

Elsewhere on the drinks list, Table Manners has a 400-bottle wine list balancing classic producers and acclaimed vintaged with emerging and exciting makers, with 30 by-the-glass references and BYO welcome for $40 per bottle at all lunch services.

The light, bright, 75-seat dining room space features white linen tablecloths and a romantic, oceanic mural by Sydney artist Bec Fernon on one wall, while the front bar (separated from the dining room by a seafoam-green curtain) has its deep green palette and artwork by Byron Bay-based artist Toni Clarke. Come warmer weather, outdoor seating will be added and the retractable windows open the entire space to the streetside.

Now check out more of the best seafood restaurants in Sydney.

Image credit: Table Manners | Supplied