FOODIE 101** Seafood Dining at The Tackleshack Cronulla

When you hear or read that a restaurant in the sleepy Sydney surfy town of Cronulla is 100% locally owned and operated- it’s not what you think; David Lynch is more than happy to call this perfect village home. But don’t be fooled, he’s been around the boat – and what incredible creations he has under that young belt.

His highest achievement most likely being GM of the classy Bondi’s Luey Tans. Or perhaps it’s his success of opening the Belgian beer cafe in Cammeray, which are both still major successes. Humble is definitely the first word that springs to mind when chatting to him, and that’s often. This kid has put his heart and soul into the TS, u can feel it. And see it, as he darts around the restaurant chatting to every table!

David has hand picked his Tackleshack crew extremely carefully and cleverly. His head chef, Nathan White, is the prodigy of David Thompson; the only Michelin-star Thai chef in the world who has owned numerous restaurants globally and is the lone ranger genius behind Sydney’s north shore restaurant, Firefly. Nathan has certainly soaked up all the passion and knowledge on offer and currently puts his enthusiasm into his families Mudgee vineyard and cooking school, Blacklea- when he’s not “shacked up” of course. If a vineyard visit with a spin, and possibly the best Thai cooking class seem appealing, get on the fishing line. Whatever he plans on teaching you most likely hasn’t even been created yet- its booked out until 2022!

Reasonably priced and exceptionally served, everything on the menu is worth ordering. The top pick by us being the Salt and Pepper Harbour Prawns w/ Chilli Relish….yum!! But if it’s a main course you’re after, they’ve got that covered too. You can’t go past the “TS Beer Battered Fish and Chips w/ Lime Tartare”, and for $20 it’s a steal.

The educated and original wine choices on offer will have you wanting more than one style at least. Such a variety, and certainly not those you’ll see typically listed. Torrontes, a white northern Argentinian grape, is last on the list but an absolute first if your looking for a fresh aromatic wine, with a mouthfeel of peach and apricot.

But if it’s a sweet or sour difference your shacking up for, David has cocktail novelist guru, Quynh Nguyen, on the case. And it shows! It was supremely difficult to decide which one exactly to hit the palate with, especially because everyone around us was telling us to order theirs. If you get stuck, go for the recommendation! We were not disappointed.

In house old school tap brews (Tooths) are another option, and there are plenty. When they are personally crafted and served by Belgian beer manager, Yves Ophoff, your truly in a spot of sharp decision making.

Tackleshack is definitely soon to be another word on Sydney’s lush lips if David gets his way, and he always does. No doubt this venue will be just another to add to the fast growing list of up and coming places to be in this now discovered surf suburb. Cronulla is hot right now and David knows it…..”I always wanted to come back here at the right time, and that time is now”, says the young and personable restaurateur.

This certainly is much more than a shack, with killer service and a vibe seen no where else in Cronulla to date. We’d happily dwell here with our tackle boxes for quite some time!”