Sydney’s Walsh Bay has welcomed a new addition to the dining scene with the recent opening of Seawall Restaurant.
Seawall, Walsh Bay
Located on the waterfront with views of the Walsh Bay pier, the intimate venue has been designed to deal with existing structures and is at well at ease with its nautical surrounds. Warm timber interiors feature original pier slats, brass finishes, old railway foot stools, individually numbered brown leather seats and anchor hooks for handbags.
Seating alternates between intimate tables for two by the waterside and high tables and chairs as well as around the bar.
Cocktails at the Bar
A solid list of 15 cocktails ($19 each) has been overseen by Kieran Bailey (Sugar Lounge, Harlem on Central, Miss Marley’s, Brklyn in Manly) with some adapted by bartender Alberto D’Agostino formerly of Barrio Chino.
L-R: Mojito Royale, Devil’s Advocate ($19)
The Mojito Royale with Havana Rum, fresh mint and lime juice topped with Prosecco is a take on a favourite. The use of Prosecco gives it a dry finish and makes for easy sipping on lazy afternoons and warm nights as you watch the boats gently bobbing on the marina. The Devil’s Advocate spices it up a few notches with a mix of Beefeater Gin, dry Vermouth, apple juice, fresh pomegranate, chilli flakes and a salt rim.
The food menu reflects the casual and relaxed vibe with a focus on seafood and fresh produce leaning towards Mediterranean flavours. Designed by James Watson (Peacock Trattoria and ex Riverview Hotel), it offers the option of shared dishes or individual ordering. After the venue has opened, Head Chef Dion Green (ex Bondi Hardware) is progressively adding his own touches to an evolving menu.
Seared Canadian Scallops with Cauliflower Puree
From the blackboard specials, comes the Seared Canadian Scallops with Cauliflower Puree, Charred Corn and Green Raisins ($18). The scallops are succulent and tender to the bite with a good combination of flavours and a sweet finish from the raisins.
Stuffed Calamari with Chorizo
Arguably the most photogenic dish, Stuffed Calamari with Chorizo, Potato and Onions ($20) is served on top of a squid ink vinaigrette with tomato jam – a good combination of textures and flavours with a touch of heat from the sausage.
Ricotta Gnocchi with Moreton Bay Bugs
From the “main” sized dishes comes the Ricotta Gnocchi with Moreton Bay Bugs ($25) scattered with fresh peas, zucchini flowers, lemon and pecorino. The gnocchi is textural and a little firm to the bite and redolent with the delightful flavours of citrus and seafood which make it a favourite.
Caramelised Beef Cheeks with Garlic Paris Mash
The crowd-pleasing Caramelised Beef Cheeks with Garlic Paris Mash ($32) is topped with with caramelised asparagus. The cheeks are tender and flavoursome and go down well with a glass of 2007 Perdu Shiraz ($13).
Mascarpone and Berry Pavlova
A choice of two desserts is offered, Affogato ($14) and a delicious Mascarpone and Berry Pavlova ($14) that is perfect to share,
or a cheese platter ($17/$28) with goats cheese, cheddar (not shown) and gorgonzola drizzled with truffle honey served with lightly toasted grain bread.
Walsh Bay at Night
Seawall delights with its casual and laid back style that feels at ease with the surrounds. The cocktails entice you to work through the list, the dishes are well executed and the friendly service make it a pleasurable dining experience you’d like to tell your friends about. While the focus is on fresh seafood, carnivores will not be disappointed, and should you be dropping in for a pre-theatre meal, the dishes can be served fast. Otherwise, there’s always the lure of “one more cocktail” while watching the city lights twinkle in the distance.
Seawall Restaurant & Bar
Shop 6, 17 Hickson Rd
Walsh Bay, Sydney, NSW 2000
Ph: 02 9252 7995
Hours: Monday – Tuesday: CLOSED
Wednesday – Thursday: 5:00pm-11:00pm; Friday – Sunday: 12:00pm-11:00pm
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