Chippendale’s new seafood restaurant and wine bar, Longshore, will open on Thursday 15 June. Hospitality duo Jarrod Walsh and Dorothy (Dot) Lee, former Hartsyard owners, are excited to bring a fresh and sustainable approach to dining to Chippendale.
Located in the former Automata site at The Old Clare Hotel, Longshore will offer an approachable contemporary dining experience with the restaurant seating 80 guests. The menu heroes produce from Australia’s coastline, with inspiration from the chefs’ childhoods and travels around the world.
The Longshore menu features a five-course tasting menu, along with an experimental 10-course snack flight presented in two stages, hot and cold. Opening menu highlights include: raw Tasmanian scallops with mandarin koshu and makrut lime; Paroo red kangaroo tartare with salted muntries, wasabi and potato; and grilled Westholme wagyu tri-tip with bone marrow sauce and smoked beef fat. The fish selection is updated daily, and accompanied by either nduja and lime vinaigrette, green lip abalone sauce, or XO butter.
For something sweet, expect playful desserts incorporating seasonal fruits and native ingredients such as melon custard with candied melon, burnt melon skin oil, shiso and sobacha; and coconut sorbet with burnt coconut oil, ginger jam and makrut lime sabayon.
Longshore’s wine list includes a diverse selection, ranging from well-established classics to up-and-coming producers. The list prioritises recognising both the talented artisans who craft the wines and ensuring a strong representation of female, non-binary, and transgender producers.
The core criteria for Longshore’s wine selection are sustainability in winemaking, suitability for pairing with the seafood-focused menu, and a lively and enjoyable character. The beverage program also includes a list of curated cocktails using leftover ingredients from the kitchen. An example of this is a strawberry old-fashioned with zero-waste, house-infused strawberry whisky. Whole strawberries are used to infuse the whiskey, and once strained, the strawberry pulp is dried into a powder for later use.
The restaurant interiors, executed by esteemed design firm Guru Projects, fuse a refined and layered approach that reflects the restaurant’s coastal narrative. The material palette combines raw materials and refined textures, a nod to Australia’s relaxed culture and design language. The kitchen counter is treated with sandy terrazzo, and a palette of blues, mustards and olive greens speak to the shoreline. Coastal-inspired art adorns the walls, and found and recycled objects are scattered throughout the restaurant.
Offering a dining experience for all occasions, the restaurant features a warm ground-floor dining room with prime views of the open kitchen, an upstairs bar for snack flight diners and large events, and 12 outdoor seats for diners seeking a quick snack and a glass of wine.
Longshore will open its doors on Thursday 15th June and will be open for lunch Friday to Sunday and dinner, Thursday, Friday, Saturday and Monday.
Address: 5 Kensington Street, Chippendale NSW 2008
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