Former Hartsyard owners Jarrod Walsh and Dorothy “Dot” Lee are diving back into the restaurant game after Easter with a new location at the Old Clare Hotel in Chippendale, Sydney, opposite UTS Startups.
Longshore, a seafood restaurant and bar, will open in mid-April at the former Automata location in the Old Clare Hotel and seat approximately 100 people.
Walsh, who is in charge of the kitchen, said he is excited to open the downtown suburb’s first wine bar and restaurant in a location with such a storied culinary reputation.
“Our menu uses the entire coastline of Australia and is inspired by both our childhood and our travels around the world,” he said.
“I grew up on the coast in Port Macquarie, fishing, camping and exploring, and all these things I learned as a child, like how to catch and cook a fish, play a big part in the menu.”
Longshore offers a five-course tasting menu featuring signature dishes from their a la carte menu, along with an experimental 10-course snack flight presented in two stages, hot and cold.
Kangaroo tartar with wasabi, macadamia & photo chips Photo: Jason Loucas
Dot Lee said the menu combines coastal ingredients with Asian techniques and flavours, and will change regularly with what they like to call “freestyle cuisine”.
“We always have three ‘fish of the day’ and core proteins like wagyu and pork loin, but the trimmings change seasonally based on what’s available from our local producers, the best in all of NSW,” she said.
Dishes from the opening menu include:
- Glazed green lip abalone crumpet, guanciale (pork cheek), sansho pepper
- Steamed sand whiting, XO pipi butter, green garlic, native vegetables
- Grilled Westholme wagyu tri-tip, bone marrow sauce, smoked fat
The desserts feature seasonal fruits and native ingredients.
Lee said sSustainability is at the heart of Longshore’s beverage program with cocktails made with leftover ingredients from the kitchen, such as an old-fashioned strawberry with zero-waste, house-made strawberry whiskey.
There is also a strong focus on white wines, which are a natural pairing with seafood, available by the glass or carafe.
The venue itself has 12 outdoor seats for a quick snack and glass of wine, an upstairs bar reserved for dinner parties with snacks or large events, and the main floor dining room overlooking Longshore’s open kitchen.
Walsh and Lee are focused on reducing waste, with Longshore coasters and bins are made from recycled plastic.
Longshore will serve lunch Friday through Sunday; and dinner, Thursday, Friday, Saturday and Monday.
Hot dishes from the snack flight Photo: Jason Loucas
