Jarrod Walsh and Dorothy Lee, the couple behind boundary-pushing Newtown diner Hartsyard, have confirmed their much-anticipated next step.

They’ll be taking over the former Automata space in Chippendale’s Old Clare district. Come April, chef Walsh and front-of-house gun Lee will launch Longshore, a sustainable seafood restaurant that continues Hartsyard’s legacy of out-of-the-box, Asian-inflected cooking. It’s a familiar setting for Walsh: he worked at Automata in its early days.

Fermenting, curing, pickling and pressing, as well as using Asian ingredients in unexpected ways, were all instrumental in Walsh’s Hartsyard playbook. He’ll be employing a similar approach at Longshore, but with a sustainable seafood focus. Both a five-course tasting menu and an a la carte option will be on offer. Expect three fishes of the day every day, as well as staple proteins such as Wagyu and pork loin, which will be prepared differently according to the season.

Never miss a Sydney moment. Make sure you're subscribed to our newsletter today.

SUBSCRIBE NOW

While fans will certainly get their Hartsyard fix, the menu and style they can expect is “definitely more delicate, [with] a much more modern touch”, Lee says.

Opening menu highlights include greenlip abalone crumpets with guanciale and sansho pepper; grilled Westholme Wagyu tri-tip with an unctuous bone marrow sauce; and raw Tassie scallops with mandarin koshu and makrut lime. A Hartsyard highlight was butter flavoured with the likes of sambal, shellfish and porcini. It’s a method continued at Longshore, in dishes such as steamed sand whiting with XO pipi butter. Fans of Hartsyard’s stellar bar-snack menu might also have their interest piqued by 10-course snack “flights”.

“When I go out to eat I love to do a restaurant hop, so the snack flight has all of those delicious little bits,” Lee tells Broadsheet. “It’s a flight of hot and cold snacks, which we think is really cool.”

Sustainability is also built into the drinks menu. Cocktails such as a strawberry Old Fashioned will use leftover ingredients from the kitchen. (Plus, coasters and garbage bins are made from recycled plastic.) To complement its seafood-heavy menu, the wine list leans white.

“We’ve invested a lot into our wine program so that people can enjoy a really good white wine with their meal,” says Lee. “We’ve focused on a lot of Australian and French whites.”

The 100-seat space, reimagined by Guru Projects (Maydanoz, Londres, Ezra) with terrazzo and natural materials to echo the seaside, lends itself to multiple experiences. Outdoor seats are ideal for a speedy snack and glass of wine, and snack flights will be served in the mezzanine bar space, while the ground floor will be the main dining room.

“The venue is really pared back and natural,” Lee says. “We have three spaces, so you really can do anything you want – a wine outside or a full meal on the ground floor.”

Longshore will open in April at 5 Kensington Street, Chippendale.

longshore.com.au
@longshore.syd