Chippendale will welcome the opening of Longshore, a brand-new seafood restaurant and wine bar, on Thursday, June 15th. Jarrod Walsh and Dorothy (Dot) Lee, former owners of Hartsyard, are the dynamic duo behind this exciting venture. Their aim is to introduce a fresh and sustainable dining experience to Chippendale.

Situated at The Old Clare Hotel, in the former Automata site, Longshore offers a contemporary and approachable atmosphere, accommodating up to 80 guests. The menu showcases the finest produce sourced from Australia’s coastlines, drawing inspiration from the chefs’ childhoods and global travels.

“We are delighted to launch Longshore, bringing Chippendale its first wine bar and restaurant. Our menu is influenced by coastal ingredients and techniques from around the world, allowing us to highlight the best offerings from our local producers,” says Jarrod. 

Longshore hot snacks

Longshore’s menu presents a five-course tasting menu, along with an experimental 10-course snack flight, presented in two stages: hot and cold. Noteworthy items on the opening menu include raw Tasmanian scallops with mandarin koshu and makrut lime, Paroo red kangaroo tartare with salted muntries, wasabi, and potato, as well as grilled Westholme wagyu tri-tip with bone marrow sauce and smoked beef fat. The selection of fish varies daily, complemented by options such as nduja and lime vinaigrette, green lip abalone sauce, or XO butter.

For those with a sweet tooth, Longshore offers playful desserts that incorporate seasonal fruits and native ingredients. Examples include melon custard with candied melon, burnt melon skin oil, shiso, and sobacha, as well as coconut sorbet with burnt coconut oil, ginger jam, and makrut lime sabayon.

Longshore’s wine list boasts a diverse selection, featuring both established classics and rising stars among producers. The emphasis is on recognising talented artisans who craft the wines, as well as ensuring representation of female, non-binary, and transgender producers.

Sustainability in winemaking, compatibility with the seafood-focused menu, and a vibrant and enjoyable character are the core criteria for Longshore’s wine selection. The beverage program also includes curated cocktails that utilise leftover ingredients from the kitchen, such as the strawberry old-fashioned – made with zero-waste and house-infused strawberry whisky. The whiskey is infused with whole strawberries, and the remaining strawberry pulp is dried into a powder for future use.

Longshore cocktail

The restaurant’s interior – designed by renowned firm Guru Projects – embraces a refined and layered aesthetic that reflects its coastal narrative. The materials blend raw textures with refined elements, paying homage to Australia’s relaxed culture and design language. The sandy terrazzo-treated kitchen counter and a palette of blues, mustards, and olive greens evoke the shoreline. Coastal-inspired artwork adorns the walls, with recycled objects thoughtfully placed throughout the venue. 

Longshore caters to various dining occasions, offering a warm ground-floor dining room with a view of the open kitchen, an upstairs bar for snack flights diners and large events, and 12 outdoor seats for those seeking a quick snack and a glass of wine.

Mark your calendars for the grand opening of Longshore on Thursday, June 15th. The restaurant will serve lunch from Friday to Sunday and dinner on Thursday, Friday, Saturday, and Monday.

Where: 5 Kensington Street, Chippendale NSW 2008