Sydney’s Longshore has unveiled a fresh direction for its dining and drinks menus just in time for summer.

With a renewed focus on à la carte and shareable dishes, the restaurant has embraced a more relaxed and playful dining experience.

Longshore is part of Ode Hotels and is located in The Old Clare Hotel, Chippendale. Earlier this week the restaurant celebrated receiving a chef’s hat at the NSW Good Food Guide Awards for the second year running.

The publication said the restaurant was “one of Sydney’s most exciting seafood restaurants hiding in plain sight”.

Additionally, the restaurant was recently awarded the prestigious Restaurant and Bar Design Award in the Standalone category.

The menu at Longshore aims to be fresh, seasonal and never predictable under the guidance of Group Executive Chef Jarrod Walsh (above), who is across F&B at all Ode Hotels, part of EVT Hotels & Resorts.

“At Longshore, we’re always evolving, and our new summer menu is a reflection of that,” Walsh said.

“It’s inspired by the natural beauty and diversity of Australia’s coastline, with dishes that highlight the freshest local ingredients and delivers bold, vibrant flavours. We’re passionate about sustainability and working with local producers, and each dish tells a story of where the ingredients come from, whether it’s the ocean or the land. I’m excited to share these new creations and an evolved Longshore with our guests.”

New menu highlights include:

• Sydney Rock Oysters sourced from Moonlight Flat, near Batemans Bay. These oysters are renowned for their briny sweetness and are paired with a refreshing magnolia (which tastes of a ginger essence) mignonette to enhance their
  oceanic flavour.
• Pickled Jervis Bay Mussels with John Dory Tarama.
• Ulladulla Swordfish Loin hibachi grilled for a smoky flavour and brushed with a paste of fermented locally grown padron peppers mixed with yuzu kosho, for a zesty kick. Accompanied by grilled shishito peppers dressed with smoked pimento
  vinegar.
• Dry Aged Byron Bay Borrowdale Pork Chop with Roasted Grapes.
• Burnt Aussie Pavlova with Strawberry Gum Chantilly and Mango Sorbet.

The wine list at Longshore has been crafted to complement every dish, while celebrating the diversity and uniqueness of Australian wine.

With a strong focus on sustainability, the offering includes 25 wines by the glass and 85 wines by the bottle.

Meanwhile, the cocktail list highlight native seasonal ingredients and local producers, resulting in a blend of Australian-inspired classics and original creations, each with a signature Longshore twist.

Some standout favourites include the Native AF with Gospel Straight Rye Whiskey, beeswax, natural stringybark honey, orange acid and bergamot bitters, an Old Fashioned with an Australian twist; and Hard “Sho-Lo” with lemonade fruit, vodka and lemon thyme, a tribute to the new pub favourite with a refreshing nod to nostalgia.