When Good Design Meets Sustainable and Inventive Food
By Laura Rancie
Having studied the elements and principles of good design, it's thrilling to see this new restaurant open. Yes we absolutely love the fresh and sustainable approach to seafood dining that Longshore has taken at its new location within the The Old Clare Hotel. But it's more than that.
What you need to know about Longshore is the meticulous attention to interior design that owners Dorothy Lee and Jarrod Walsh have considered when creating their restaurant. Executed by esteemed design firm Guru Projects, a refined and layered approach reflects the restaurant's coastal narrative.
The material palette combines raw materials and refined textures, a nod to Australia’s relaxed culture and design language. The kitchen counter is treated with sandy terrazzo, and a palette of blues, mustards and olive greens speak to the shoreline. Coastal-inspired art adorns the walls and found and recycled objects are scattered throughout the restaurant.
And whilst we love their approach to recycled objects made classy again, we absolutely love this same conscious approach to sustainability within their kitchen and wine bar. The core criteria for Longshore’s wine selection are sustainability in winemaking, suitability for pairing with the seafood-focused menu, and a lively and enjoyable character. The beverage program includes a list of curated cocktails using leftover ingredients from the kitchen. An example of this is a strawberry old-fashioned with zero-waste, house-infused strawberry whisky. Whole strawberries are used to infuse the whiskey, and once strained, the strawberry pulp is dried into a powder for later use.
Old Fashioned Strawberry Infused Whiskey, Strawberry gum, Bergamot. Photo credit: Jason Loucas.
Executive chef and co-owner Jarrod Walsh says: "We’re thrilled to be opening Longshore and bringing the suburb’s first wine bar and restaurant to Chippendale. Our menu is inspired by coastal ingredients and techniques from around the world, and we’re excited to showcase the best of what our local producers have to offer.”
Kangaroo tartare with fresh wasabi, macadamia and crisps. Photo credit: Jason Loucas.
What truly sets Longshore aside however is it’s five-course tasting menu, along with an experimental 10-course snack flight presented in two stages, hot and cold.
Hot snacks for the snack flight. Photo credit: Jason Loucas.
Longshore's wine list includes a diverse selection, ranging from well-established classics to up-and-coming producers.
Longshore's Pique Hot sauce. Photo credit: Jason Loucas.
Go here for an excellent dining experience on any occasion and be sure to grab a table with prime views of the carefully considered open kitchen or pull up an outside seat if you’re after a quick snack and glass of wine.
