Dishing up contemporary Australian fare, the folks from neighbouring restaurant El Phoenician have opened up Seventeen at Walsh Bay. Wondering why it’s called Seventeen? It’s threefold – there are 17 moorings at Walsh Bay, it’s a lucky number for the family, and it’s also located at 17 Hickson Road. Chef Clint Jaeger works with locally sourced produce matched with an all-Australian wine list.
We delve further into what Seventeen has to offer for dinner, starting out with a crowd-pleasing deli board ($32). Cured meats and cheeses from Deli Seventeen with house pickles, marinated olives, romesco bread sauce, truffled honey and summer fruits are plated with care.
For our entrees, the King Island salmon & snow crab cigar ($23) is picture perfect with beetroot hummus and toasted sourdough. It’s far more enjoyable than the summer asparagus with coddled & twice cooked brioche crumbed egg, Australian olive oil and truffle pecorino ($19).
Our mains seem promising, but both could do with a good pinch of salt. The eight-hour slow-cooked chicken pot pie with lemon thyme veloute, jalapeno sweet corn and guanciale is served with truffle mash ($27). Meanwhile, the substantial slab of Otway confit pork belly (pictured in header image) is accompanied by peach, pickled baby beets, cucumber, candied mustard fruits, sweet potato chips and kale & hazelnut chimichurri ($31).
We wrap up our meal with a banana parfait, creamed Callebaut milk chocolate, cocoa crumb, and summer berries ($13) and an Edible Garden, a bowl of white Callebaut chocolate mousse, passionfruit curd, handmade soil, summer berries, coconut ice cream, and strawberry & lime consommé ($15).
Address: Shop 2, 17 Hickson Road, Walsh Bay
Phone: 02 92476790
Opening Hours: Mon – Wed 7am – 8pm
Thu to Sat 7am – 10pm; Sun 7am – 3pm