Modern Australian restaurant Jensen's is where southern Sydneysiders go for a celebratory feed. Its main menu covers seafood lovers with barramundi, salmon and oysters, as well as those hankering for a steak — the Black Angus eye fillet is a plate full of 250g steak with pommes anna, confit pencil leeks, green peppercorn butter and jus. Prices hang around the $30–40 mark for mains and $20–25 for pizza, which come with toppings ranging from tandoori chicken to greek lamb.

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 for $8 per bottle.

Images: Alexander Hoy