Seventeen is Walsh Bay's latest eatery to arrive at the dock. Named not just because of its Hickson Road address, but because of the seventeen moorings it overlooks along the finger wharves tucked neatly away in this historical part of Sydney.
The nautical theme is carried elegantly from the outside dining area, right through to the restaurant. With a clean and fresh colour palette of white, greys, soft browns, brass, light wood and marble, it feels like you're relaxing on a super yacht (even if you've never been on one). Soak up views of the foreshore while you cheers with a crisp bottle of Champagne.
To match the serenity with excellent food, you get Clint Jaeger (formerly of Tetsuya's, Bills and Hugo's Group) to head the kitchen. For breakfast, lunch and dinner you'll eat nothing but quality ingredients sourced from Australia's best paddocks, seas and vineyards. The menu changes every six weeks to keep each and every dining experience new and interesting.
For breakfast, expect to indulge in dishes like the ricotta hot cakes topped with chocolate, marshmallow and honeycomb butter ($19), or, for something healthier, the 62-degree egg breakfast bowl with toasted quinoa, kale and chia seeds ($17). For lunch, fresh seafood is the focus. Think lobster rolls ($24) and salt and pepper calamari ($16). But the dinner menu is where the wow factor comes in.
The quality of the entrees — like half a dozen baby Angasi oysters in a light tempura batter with cumin salt and Yarra Valley caviar ($20) and the citrus-cured gravlax salmon filled with Australian snow crab, goat's cheese and beetroot hummus ($23) — will have you questioning the affordable price tag. Mains continue to impress, with options like the Otway crisp pork belly with fresh peach and kale hazelnut chimichurri ($31). And the portion sizes are not what you'd expect. To use the word 'generous' would be an understatement; there's no way you'll be leaving hungry.
You can tell Jaeger takes great pride and care with every dish that comes out of the kitchen. Each ingredient is placed meticulously on the plate, and there's colour everywhere — in the food, in the crockery, in the garnish — they're edible art pieces.
And dessert, well you'd be a fool not to order the banana parfait with creamed dark chocolate, salted caramel popcorn and honey ice cream ($13). It screams hot Aussie summer in a very sophisticated kind of way.
But if you don't have time for a long, boozy lunch or dinner, Seventeen conveniently offers its customers takeaway — from burgers to salads and sandwiches, as well as charcuterie and cheeses. And if you want to really be impressed, a concierge is serving locals breakfast in bed (beginning in February, just in time for Valentine's Day). Now that we can get on board with.
Seventeen is run by the same team behind Lebanese fine-dining restaurant El-Phoenician, which just happens to be next door, so if you rarely visit this part of town, there are now two good reasons to go.