Former Hartsyard owners Jarrod Walsh and Dorothy “Dot” Lee are diving back into restaurant game after Easter with a new venue at the Old Clare Hotel in Sydney’s Chippendale, across the road from UTS Startups.
Longshore, a seafood-focused restaurant and bar, will open in mid-April at the former Automata site at the Old Clare Hotel, seating around 100 people.
Walsh, in charge of the kitchen, said he’s thrilled to open the inner-city suburb’s first wine bar and restaurant at a site with such a legendary culinary reputation.
“Our menu utilises the whole of Australia’s coastline and is inspired by both our childhoods 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 learnt as a child, such as how to catch a fish and prepare it, play a huge part in the menu.”
Longshore will offer a five-course tasting menu highlighting signature dishes from their à la carte menu, along with an experimental 10-course snack flight presented in two stages, hot and cold.
Kangaroo tartare with wasabi, macadamia & photo crisps 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’ll always have three ‘fish of the day’ and core proteins like wagyu and pork loin, but garnishes will adjust seasonally based on what’s available from our local producers, the best across NSW,” she said.
Dishes from the opening menu include:
- Glazed green-lip abalone crumpet, guanciale (pig jowl), sansho pepper
- Steamed sand whiting, XO pipi butter, green garlic, native greens
- Grilled Westholme wagyu tri-tip, bone marrow sauce, smoked fat
The desserts will feature seasonal fruits and native ingredients.
Lee said sustainability is at the core of Longshore’s drinks program with the cocktails using the kitchen’s leftover ingredients, such as a strawberry old-fashioned with zero-waste, house-infused strawberry whisky.
There’s also a strong focus on white wines, which are a natural pairing for seafood, available by the glass or carafe.
The venue itself includes 12 outdoor seats for a quick snack and a glass of wine, an upstairs bar reserved for snack flight diners or large events, and the ground floor dining room overlooking Longshore’s open kitchen.
Walsh and Lee are focused on reducing waste, with Longshore’s coasters and garbage bins will be made of recycled plastic.
Longshore will pen for lunch Friday to Sunday; and dinner, Thursday, Friday, Saturday and Monday.
Hot dishes from the snack flight Photo: Jason Loucas
