Seventeen – right near the Sydney Theatre Company and next door to sibling restaurant El-Phoenician – is all about local history and culture; from the all-Australian wine list to the dark denim staff uniforms, a nod to the blue-collar history of the area.
Before opening Seventeen, chef Clint Jaeger was at Easy Lane in Windsor, where he got to know many of the local producers and visited their farms. Here he has stayed committed to small producers and uses the techniques he learned at Tetsuya’s, Banc, bills and Hugo’s to make the dishes.
Australian ingredients are key in complex dishes such as hibachi-grilled chermoula Huon Valley salmon with saffron potato and fennel purée, and even items such as the artisan sourdough from Rosebery’s Grain Organic Bakery.
Seventeen’s signature dish is Pillows Angasi. Jaegar seasons the Kumamoto oysters with their own shells by baking and grinding them into a fine salt, which is added to a light tempura batter and served with cumin salt, coriander, lemon zest yoghurt and Yarra Valley caviar.
It’s open for breakfast – there are crumpets made in-house, and ricotta hotcakes (adapted from the famous bills recipe) topped with Callebaut chocolate and honeycomb butter, caramelised banana and marshmallow ricotta – as well as for lunch and dinner. Some menu items are available to take away, and anyone planning a picnic at nearby Barangaroo Reserve can purchase Australian charcuterie and cheeses from the Deli by Seventeen next door.
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