100-seater restaurant and deli Seventeen is the next addition from the owners of neighbouring Hickson Road restaurant El Phoenician. Seventeen is lively café by day and a contemporary restaurant by night. 

Seventeen combines elements from Australia’s paddock, plentiful sea and rich heritage of its vineyards to create a unique dining concept on the picturesque docks of Walsh Bay. Its contemporary Australian menu is curated by the skilled hands of notable chef Clint Jaeger. He will showcase a menu that’s abundant with locally-sourced produce, served with freshness and vibrancy, and complemented by an all-Australian wine list. The result is a celebration of good wine and great food that can be enjoyed from breakfast through to dinner.

Jaeger — whose career spans Tetsuya’s, Banc, Bill’s and Hugo’s — has created a diverse breakfast menu, featuring light and fresh dishes like the ‘bircher muesli with fresh seasonal fruit, & strawberry lime consommé’ and ‘acai coco bowl with almond meal and honey salted cashews’, through to indulgent ‘ricotta hot cakes topped with Callebaut chocolate and honeycomb butter’ and ‘corn fritters with semi-dried truss tomatoes, creamed avocado puree, poached eggs and feta’.

For lunch, the menu is steered by a strong coastal sensibility with ‘fresh Yamba prawns chilled over flaked ice’ and ‘slow poached lobster roll’, alongside grilled meats and tasty salads. There’s also a charcuterie board, cold seafood selection, and cheese board with summer fruits and apple toasted walnut bread -  the perfect accompaniments to an afternoon spent with a crisp bottle of Australian wine.

Seventeen turns up the theatre at dinner with a tantalising selection of entrees and mains that are cultivated by the best that Australia’s ocean and pastures have on offer. Think ‘summer asparagus with twice-cooked, coddled, brioche crumbed egg and truffle pecorino’, ‘apple duck confit with celeriac remoulade, macerated figs and summer herbs’, ‘hot smoked Huon salmon in chermoula basting with sweet corn purée, confit potatoes and crispy pancetta’ and ‘Otway crispy skin pork belly, with fresh peach, candied mustard fruits and sweet potato chips’. The dessert menu incorporates the zesty, creamy, rich and fragrant, with the ‘edible garden of white chocolate mouse, passionfruit curd, summer berries and strawberry consommé’ and ‘banana parfait with creamed dark chocolate, coco crumb, salted caramel popcorn and honey ice-cream’. Seventeen also boasts several dine-out options to service the appetites of young and old. The take-away offers crowd-pleasing breakfasts, burgers, grills, seafood, salads and sandwiches, while The Deli by Seventeen serves a hand-picked selection of Australian charcuterie and cheeses to take home. The venue’s catering options accommodate local offices, residences and boats and a concierge will be serving locals breakfast in bed from February next year.

A lucky number for the family, and the address of the venue on Hickson Road, Seventeen's aesthetic pays homage to the area’s rich blue collar history and its nautical setting, with natural elements and a colour palate inspired by the sea. The restaurant is also available for private functions, accommodating 50 sit down in-house or 70 for a stand-up cocktail. 

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Shop 2, 17 Hickson Road
Walsh Bay
+61 2 9247 6790

Mon – Wed 7am – 8pm

Thu – Sat 7am – 10pm

Sun 7am – 3pm