Skip the square meal for an impressive spread of snacks at Longshore, the latest restaurant and bar from the team behind Hartsyard.

The new venue will take over the former Automata site in mid-April this year, with seasoned hospitality veterans Jarrod Walsh and Dorothy Lee at the helm.

Longshore will serve up contemporary Asian fare with a focus on fresh, local seafood.  Instead of just one ‘fish of the day, there will be three, plus a selection of meat and vegetable dishes, based on what’s seasonally available.

Diners can expect the usual a la carte experience, plus a tasting menu of the restaurant’s signature dishes. But what is sure to appeal most to the Sydney crowd will be its 10-course snack flight, which will be served in two stages – hot and cold.

The opening menu will feature dishes like a green lip abalone crumpet with guanciale and sancho pepper, and sand whiting with XO pipi butter and native greens.

The bar will make use of any leftovers, with zero waste-inspired creations like the strawberry Old Fashioned made from a house-infused strawberry whisky. White wines will be a focus of the drinks list, with vino available by the glass and carafe.

The no-waste theme will continue throughout the restaurant, with coasters and bins made out of recycled plastic.

Automata’s machine-like interiors will be given the ultimate flip-up, with the cool concrete replaced with warm, natural materials and textures. Upstairs will relaunch as a bar reserved for snack flight enthusiasts, while downstairs will remain the main dining room. A new kitchen counter in sandy terrazzo will channel the shoreline.

Longshore
5 Kensington Street, Chippendale
Lunch Fri – Sun, dinner Thu – Sat and Mon
longshore.com.au

Related news: The Hartsyard team has opened an Indian-inspired diner on Enmore Road