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L'avis de Gault&Millau
Chefs Sean Moran and Sam Robertson bring the best of farm-to-table philosophy to life in this compact North Bondi venue. Using the pick of seasonal produce as a canvas, the pair deliver thoughtful, enticing and comforting flavour combinations that have become a signature of this restaurant.
With the relaxed and comfortable air of a beachside bistro, Sean’s makes the most its glass frontage and enviable views over the beach. Homely features abound, from the decor and artwork to the handwritten bill at the end, all underpinned by an enthusiastic kitchen-table-style service.
The regularly changing blackboard menu offers diners a comprehensive and considered choice of four entrees, mains and desserts. Perhaps start with a deeply flavoured, velvety smooth cauliflower chowder flecked with spanner crab or just pink apple-smoked duck breast, sweetened with sultana grapes and balanced with peppery rocket. An elegant dish of pan-fried mulloway is served atop a bed of softened fennel with a rich buttery jus, lick of saltbush and citrus burst of finger limes.
PSST! Pick the day and take advantage of the outside tables.
Reviewed for the 2019 Guide