Shop 2, 17 Hickson Road, Walsh Bay
02 92476790
Mon-Sat: 7am-late; Sun: 7am-3pm

Walsh Bay, the quirky place squished between Barangaroo Reserve and The Rocks, will receive an early Christmas present this year. It’s called: Seventeen.

Named after the 17 moorings that float among the finger wharfs of Sydney’s iconic foreshore, this 100-seater restaurant and deli by the owners of the neighbouring restaurant, El Phoenician, will open on Thursday, December 7. It will combine the elements from Australia’s paddocks, plentiful sea and rich vineyards to create a unique dining experience on the picturesque docks of Walsh Bay

Its contemporary Australian menu has been curated by the skilled hands of notable chef Clint Jaeger. He will showcase an abundant menu with locally-sourced produce, served fresh and vibrant, and complemented by an all-Australian wine list.

Chef Clint Jaeger. Image: Supplied

Chef Clint Jaeger. Image: Supplied

Jaeger — whose career spans Tetsuya’s, Banc, Bill’s and Hugo’s — has crafted a diverse breakfast menu, featuring light and fresh dishes like the bircher muesli with fresh seasonal fruit, & strawberry lime consommé and acai coco bowl with almond meal and honey salted cashews, through to the indulgent ricotta hotcakes topped with Callebaut chocolate and honeycomb butter and corn fritters with semi-dried truss tomatoes, creamed avocado puree, poached eggs and feta.

For lunch, the menu is steered by a strong coastal sensibility with fresh Yamba prawns chilled over flaked ice and slow poached lobster roll, alongside grilled meats and tasty salads. There’s also a charcuterie board, cold seafood selection, and cheese board with summer fruits and apple toasted walnut bread –  the perfect accompaniments to an afternoon spent with a crisp bottle of Australian wine.

Seventeen's unique charcuterie board. Image: Supplied

Seventeen’s unique charcuterie board. Image: Supplied

And dinner showcases a theatre of tantalising entrees and mains, cultivated by the best that Australia’s ocean and pastures have to offer. Think summer asparagus with twice-cooked, coddled, brioche crumbed egg and truffle pecorino or apple duck confit with celeriac remoulade, macerated figs and summer herbs or hot smoked Huon salmon in chermoula basting with sweet corn purée, confit potatoes and crispy pancetta or even Otway crispy skin pork belly, with fresh peach, candied mustard fruits and sweet potato chips.

To top it all off, the dessert menu incorporates the zesty, creamy, rich and fragrant, with the edible garden of white chocolate mousse, passionfruit curd, summer berries and strawberry consommé and banana parfait with creamed dark chocolate, coco crumb, salted caramel popcorn and honey ice-cream.

Seventeen also boasts several dine-out options to service any on-the-go appetite. The takeaway menu offers crowd-pleasing breakfasts, burgers, grills, seafood, salads and sandwiches, while The Deli by Seventeen serves a hand-picked selection of Australian charcuterie and cheeses to take home. The venue’s catering options accommodate local offices, residences and boats and a concierge will be serving locals breakfast in bed from February next year.

As well as being the number of floating moorings at Walsh Bay, Seventeen is a lucky number for the family and is also the venue’s lot number on Hickson Road. Seventeen’s aesthetic pays homage to the area’s rich blue-collar history and its nautical setting, with natural elements and a colour palette inspired by the sea.

The restaurant is also available for private functions, accommodating 50 sit down in-house or 70 for a stand-up cocktail.