Sean's

"Sitting up on a North Bondi hill with spectacular ocean views, this 45-seater restaurant has a small, regularly-changing menu focused on locally-sourced ingredients and produce grown on the owner’s farm in the Blue Mountains. Think scallops, yabbie tails, kingfish carpaccio, and seafood linguini, with a wine list made up of exclusively Australian wines. And for those who like to look at the water, but not eat from it, there are always a few non-fish options. It’s a great place to spend a leisurely afternoon or evening." - Caroline Clements 33

"A North Bondi Beach institution since 1993, Sean’s Panaroma is known for unpretentious yet delicious fare, served in a homey dining roomalongside fresh-cut flowers and views of Australia’s most famous beach. The simple chalkboard menu of entrées, mains, and desserts changes weekly—sometimes daily—based on what’s growing locally and at owner Sean Moran’s farm in the Blue Mountains (which also hosts stays). The waitstaff is tried and true, with a deep knowledge of Sean’s organic ingredients and wines. On your next visit, you might be treated to burrata-stuffed squash blossoms, a comforting arrangement of steaming mussels and perfectly seared tuna, Sean’s signature free-range herb “chook”(chicken), and a biodynamic red wine from New Zealand."

"Sitting up on a North Bondi hill with spectacular ocean views, this 45-seater restaurant has a small, regularly-changing menu focused on locally-sourced ingredients and produce grown on the owner’s farm in the Blue Mountains. Think scallops, yabbie tails, kingfish carpaccio, and seafood linguini, with a wine list made up of exclusively Australian wines. And for those who like to look at the water, but not eat from it, there are always a few non-fish options. It’s a great place to spend a leisurely afternoon or evening." - Caroline Clements

"Bondi seems to be undergoing some sort of a renaissance. Besides the Bondi Icebergs Club, there are a couple of new places popping up such as Sean’s Panaroma." - Kenneth Goh

"Great Australian produce–much of it from Sean’s own garden–is prepared simply but oh-so-well here. The regularly changing menu is displayed on blackboards on the wall. There’s usually a choice of four entrées, mains, and desserts, or a spontaneous, five-course chef's tasting menu. Large plates like barramundi with baby leeks and preserved lemon, or roast chicken with parsnip puree are recurring favorites." - Sophie Davies