Coastal-inspired restaurant Longshore to open in Chippendale by ex-Hartsyard owners

Sydney hospitality duo Jarrod Walsh and Dorothy Lee (Dot) will open Longshore, a seafood-focused restaurant and bar, in mid-April. Located in the former Automata site at The Old Clare Hotel, this 100 seat venue will bring an approachable and sustainable dining experience to Chippendale.


Head chef Jarrod Walsh says: “We’re honoured to be taking over a much loved Sydney dining room and opening the suburb’s first wine bar and restaurant. Our menu utilises the whole of Australia’s coastline and is inspired by both our childhoods and our travels around the world. I grew up on the coast in Port Macquarie fishing, camping and exploring, and all these things I learnt as a child, such as how to catch a fish and prepare it, play a huge part in the menu.”

Longshore will offer a five-course tasting menu highlighting signature dishes from their à la carte menu, along with an experimental 10-course snack flight presented in two stages, hot and cold.

“Our menu combines coastal ingredients with Asian techniques and flavours, and will change regularly with what we like to call ‘freestyle cuisine’, ” explains Dot Lee. “We’ll always have three ‘fish of the day’ and core proteins like wagyu and pork loin, but garnishes will adjust seasonally based on what’s available from our local producers, the best across NSW.”

Dishes from the opening menu include:

  • Glazed green lip abalone crumpet, guanciale, sansho pepper
  • Steam sand whiting, xo pipi butter, green garlic, native greens
  • Grilled Westholme wagyu tri-tip, bone marrow sauce, smoked fat

To finish, there are playful desserts incorporating seasonal fruits and native ingredients.

Sustainability is at the forefront of Longshore’s beverage program with a list of curated cocktails using the kitchen’s leftover ingredients, such as a strawberry old-fashioned with zero-waste, house-infused strawberry whisky. There’s also a strong focus on white wines, which are a natural pairing for seafood, and these are available by the glass or carafe.

Longshore’s design, executed by GURU Projects, lends itself to unique experiences for different occasions; there are 12 outdoor seats for a quick snack and a glass of wine, an upstairs bar reserved for snack flight diners or large events, and a warm ground floor dining room with prime views of Longshore’s open kitchen. Styling focuses on natural materials and textures, paired with
found and recycled objects, as well as coastal-inspired wall art. The kitchen counter will be treated with sandy terrazzo, and blue mustards and olive greens speak to the shoreline.

Minimal waste practices extend throughout the restaurant, and Longshore’s coasters and garbage bins will be made of recycled plastic. This is Chippendale’s new coastal home-away-from-home for sustainable and seafood-focused dining. Open for lunch Friday to Sunday and dinner, Thursday, Friday, Saturday and Monday.