Overview
Modern Australian restaurant Jensen's is where southern Sydneysiders go for a celebratory feed. The menu begins with entrees such as chicken and cabbage dumplings with 'Bang Bang' sauce and Sichuan oil; tuna sashimi with salt caramel and chilli aioli; BBQ king prawns with curry butter and fried curry leaves; or fried gnocchi with goats cheese cream and crispy basil.
For something more substantial it offers a pork fillet with roast apple puree verjus and raisins; a crispy skin barramundi with roast chicken butter and rosemary dust; Jerusalem artichoke agnolotti with truffle cream emulsion; and a black Angus eye fillet 250g served with chips, roast tomato emulsion, tomato salt and jus.
Restaurateur Carl Jensen also operates Summer Salt in Cronulla, and Jensen's is a return to a restaurant name he held 30 years ago. The restaurant space is light and airy, with casual seating arrangements. It takes bookings and, for those wanting to pop their own cork, Jensen's offers BYO wine and champagne on select days (Thursday to Sunday for lunch, while Wednesday, Thursday and Sunday for dinner), for not much per bottle.
Images: Alexander Hoy
Information
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