It’s become one of the most sought-after seats in Sydney for Sunday lunch, and the striking panorama of Bondi Beach isn’t the only reason. This bustling neighborhood restaurant manages to deliver an experience that feels both homely and sophisticated all at once. And if it’s a Sunday roast you are after, Sean Moran’s incarnation of roast chicken is one of the best. Holmbrae chickens are lightly brined to preserve the moisture in the meat. The roasted chicken is tender and well seasoned, served alongside crispy Brussels sprouts, broccolini and a rustic sourdough stuffing with just the right amount of jus. With a hearty side of cavolo nero and potato mash, it’s winter fare done in the best possible way.

With a menu that changes weekly (and sometimes daily), this restaurant stays true to cooking with seasonal produce, with lots of the vegetables on the menu grown on Sean Moran’s farm in the Blue Mountains.

The entrée farm plate is a lovely, brightly-coloured selection of sweet roasted golden beetroots and heirloom carrots, leaves of red elk lightly dressed in olive oil, and a few pretty French breakfast radishes alongside a poached egg.

A fillet of saddletail snapper is steamed en papillote, the flavour of the fish elevated by a strong fennel seed butter and lightly poached mussels, and adorned with paper-thin curls of fresh fennel. It’s a lovely contrast of rich buttery sauce to crunchy, raw vegetable.

On our visit dessert is sold out by the time 5pm rolls around, but it’s made up for by the fact that this is one of the last BYO restaurants left in Sydney, so bring a special bottle of pop and open it as the sun fades over North Bondi and that magical sky lights up. It’s a truly special spot.  

Must eat dish: Roast chicken