Sean’s may be one of the most quintessentially Sydney dining experiences. A local, seasonal menu, a sun-drenched room and the sound of Bondi sets rolling in. Yet, it’s blessedly free from the Sydney trappings of glitz and gimmick. Ask any foodie Sydneysider and they’ll spout a wistfully-told tale of dining perfection at Sean’s.
Award-winning chef Sean Moran’s love of fresh produce is evident in his ever-changing menu, much of it sourced from his Blue Mountains farm. Yabby tails, pippies, roast chook, chestnut gnocchi, kingfish carpaccio or linguine with rocket and chilli oil may appear on the blackboard menu, accompanied by an exclusively Australian wine list (Champagne the exception). If you’re happy to leave it to Moran, order the Chef’s Choice of five courses with matched wines. Desserts at Sean’s are renowned, so try whatever they’ve got.
The higher prices reflect the quality of produce and its careful execution. Diners expecting culinary acrobatics, white linen, space and silence will be disappointed. The restaurant has a fresh and cheerful, kitchen-table quality that belies its professionalism and culinary prowess. Paintings, roses from the farm and wood panelled walls add to the charm. The famous lettered signage above the restaurant says it all: rickety-chic but above all, memorable.