Loads of eating places in Sydney declare to channel the joie de vivre of the Med in summer season. However St Siandra in Mosman has actually nailed the transient. Sitting in pole place harbourside, subsequent to Mosman yacht membership, the brand new restaurant’s design is impressed by the Amalfi Coast – and it has an outlook to match. Dandelion-yellow partitions give solution to full-length home windows that look out to a personal seaside and the yachts and harbour past. Diners park up at terracotta-coloured marble-topped tables and sit on woven love seats designer Sally Taylor (Felix, Queen Chow, Elva) picked up in Italy.
Head chef Sam McCallum – a transplant from Nomad Surry Hills, the place he labored for six years – says his menu is broader than the Amalfi: it takes in the entire Mediterranean shoreline.
“Whenever you use the phrase ‘Mediterranean’, it provides you a chance to tug in concepts and methods from an enormous array of nations alongside the Mediterranean Sea,” McCallum tells Broadsheet.
The menu is appropriately seafood-heavy, and McCallum says one in all his high picks is the scallops a la Rockefeller – scallops from the Abrolhos Islands, off the coast of WA, with a spiced inexperienced sauce.
“Even earlier than I put down a menu on paper or discovered a location, that [dish] was one thing I needed to get on the market,” he says.
McCallum additionally big-ups the skewers. Wild mushrooms, tiger prawns, child octopus and Angus brief rib are pierced with a stick, cooked over charcoal, and served merely with Mount Zero olive oil and fermented tomato. But it surely would possibly simply be the flowery tackle surf’n’turf that captures consideration: a Jack’s Creek Angus sirloin is served bone-in alongside butter-poached lobster tail and a champagne butter sauce that McCallum says takes the dish to the subsequent degree.
Potato flatbread with smoked garlic is a nod to Nomad’s Center Japanese affect, whereas spaghetti with garlic, chilli and tiger prawns is the perfect order for these decided to carry Amalfi flavours to their eating expertise. Within the mornings, a takeaway counter serves Saint Dreux espresso and pastries from Staple in Seaforth. Dine-in weekend breakfasts contain chickpea pancakes with vanilla ricotta and date syrup, zucchini fritters, and sujuk (spicy sausage) and egg muffins.
Just like the restaurant, which is called for the St Siandra, a ship that was docked in Center Head and gained the Sydney to Hobart twice, cocktails are named in tribute to Sydney yachts. The Rum Runners has two kinds of rum, pineapple and falernum syrup, whereas the Flying Cloud is a breezy mix of Malfy Gin Rosa, Aperol, citrus and watermelon.
Regardless of its luxury-yacht focus and dedication to native produce, McCallum says St Siandra isn’t meant to be an unique, white-tablecloth joint.
“It’s very a lot a relaxed eating really feel,” he says. “It has a brilliant beachy feeling.”
St Siandra
75 Decrease Parriwi Street, The Spit, Mosman
(02) 8251 2444
Hours:
Restaurant
Wed 11am–5pm
Thu 11am–late
Fri & Sat 7am–late
Solar 7am–5pm
Takeaway
Each day 7am–noon
stsiandra.com.au
@stsiandra
Supply hyperlink
