Sean’s Panaroma

First & foremost the service was so good! Our waiter was so amazing. She totally ran the show with one runner the entire night. The restaurant was packed & pretty sure she had to turn away many walk ins. Food was outstandingly good, simple, tasty, elegant & true to form, we made lotsa noises lol. Wine stunning & my date equally so. I must say being a local & new to the area again, as well as being on a first date tonight was a night I will not forget for so many reasons. I’m a massive fan. Thank you Sean & to the chefs & gorgeous staff. Your restaurant is worth every penny. I work at CHOCHOSAN & will be spreading the word.
Yours sincerely Tania Battello x

Maybe I choose the wrong dish. Meal
Was less than desirable. We had the kingfish tartare, chicken and lamb 3 ways. The tartare lacked character, the lamb…
So much to be desired. Let’s give the guest a butter knife and watch then battle the lamb themselves. While we waited over an hour between out tartare and main entrée the owner was rearranging the art.
Such a waste of dinner out. So many restaurant to choose from in bondi and we mistakenly choose the wrong one. If you are coming from far… Choose wisely

Bit overrated for the price, awesome location but you can do better for how much it costs.

Awesome! Very fresh, very tasty, great view of Bondi Beach, I highly recommend. Sean was even there in the kitchen and came out to say hello… The food was sophisticated in a modern Aussie farmhouse kinda way. You could tell this was an ingredient driven menu, which resonated with me being from California.

We loved Seans — everything was perfect from the outdoor sunset seating, to the impeccable service and the amazing food. It was the first time a few of us had eaten here and we were very impressed. We had the Chefs recommendation and loved it all!
The gnocci and the salt n pepper crab were the standouts!

Bondi has its perennial beachfront restaurants and nothing seems too extraordinary when you stand outside Sean’s Panaroma. The signage is somewhat deceiving with a blazing orange and red surf font that looks similar to one of the fish and chip shops down the road. Once through the door you may think you have dropped into a canteen.
However once you are welcomed by the staff the ordinary laid back casual comes into its own and the journey has begun. The menu is written on individual squares of hanging chalkboard and the table linen is simple and fresh with just a little sprig of floral in simple clear miniature bottles.
The food is simple seasonal produce most ingredients fresh from Sean Moran’s farm in Bilpin, NSW. Our choice for this lunch is the Chef’s Choice degustation which starts with Squid to start, Asparagus followed and two choices of mains being steak and barramundi. We finish 1.5 hours later with a granita sundae.
It may have lost one chef’s hat however the quality of service and natural seasonal produce on a ever changing menu is a winning combination.