With the controversial Barangaroo precinct drawing ever closer to completion, neighbouring Walsh Bay has seen some interesting developments of its own.
Seawall is the latest spot to bed in for winter, eagerly awaiting the expected increase in foot traffic.
The immediate good news for local residents and theatregoers alike is that they’ve scored Head Chef Dion Green (ex-Bondi Hardware) in the kitchen.
His silky Ricotta Gnocchi with Moreton Bay Bugs, Peas, Zucchini Flowers, Lemon and Pecorino ($25) is worth your visit alone.
With a side salad of Witlof, White Peach, Candied Pecans and Peas ($10) and a citrusy, seafood-friendly 2012 Jamsheed Madame Chardonnay ($10/glass) apiece, you and a friend could indulge in a great, inexpensive, waterfront lunch, sitting on repurposed science lab furniture.
Green’s imaginative dishes, including a beautifully presented Stuffed Calamari with Chorizo, Potato, Onions, Squid Ink Vinaigrette and Tomato Jam ($20), have already created a buzz.
They’re supplemented by a small but interesting wine list; or you could indulge in cocktails and Oysters ($3.50/each) - best with mignonette vinaigrette - as you savour deep breaths of the sea air before Sydney’s al fresco season draws to a close.
My pick of the list is the Jalisco Mule ($19), which accentuates standout Don Fulano Blanco Tequila with organic StrangeLove ginger beer, spiced poached pear, cinnamon and star anise.
Seawall Bar & Restaurant
Shop 6, 17 Hickson Road, Walsh Bay
Ph: (02) 9252 7995