Longshore

Overview

Dot Lee and Jarrod Walsh have done it again. The crew behind Hartsyard now resides in Chippendale, taking over the food and drink operations at The Old Clare Hotel and impressing with an adjoining seafood restaurant and wine bar, Longshore. Taking over Automata's previous digs, the team's revamp is all about stunning produce and top-notch wines.

The 80-seat bar and restaurant is adorned with a refined coastal-inspired fitout. Brought to life by Guru Design, the outpost is filled with warm lighting, textured ceilings, hints of blue and olive green embellishments and sandy terrazzo at the front of the long open kitchen. An Automata favourite as well, this peak behind the scenes allows diners to marvel at Walsh and the team at work as they tuck into what Longshore has to offer.

Jason Loucas

Open for long business lunches or intimate dinners, the many dining options allow for a variety of ways to explore the various eats. Take your pick from the five-course tasting menu, available with or without wine pairings; the experimental ten-course snack flight for a journey through the restaurant's best mouthfuls; or choices of your own from the a la carte offerings.

The crunchy baby turnips with sesame taramasalata, abalone party pies, marinated octopus skewers and pickled Jervis Bay mussels are all ideal places to start at Longshore. Seafood lovers also mustn't miss the Skull Island tiger prawn which is served with habanero paste in a taco-like wrap of fragrant leaves.

As for the mains, the roasted dry-aged lamb rump and crispy belly accompanied by pumpkin koi and black garlic will rival any cut of meat you've had around Sydney. Other options include tempura blue oyster mushrooms and swordfish steak on the bone.

Partner your meal with a drop from the wine list that offers up both established classics to newcomers. The whites are fresh and ready to pair with the many seafood menu items, there's chilled red to accompany your lamb and if you're a fan of a natty, that's on offer too.

Adding to the charm of Longshore is the venue's zero-waste policy, with every part of the abalone used for the pies and a cocktail menu that incorporates leftovers from the kitchen.