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Sean’s Panaroma

This quirky, tiny and sometimes cramped room is, for many foodloving Sydneysiders, the first choice when they want to show off their city at its best. The beachside setting, the peculiar combination of experience and informality on the floor, the intelligent, concise wine list; all frame the food in a most flattering light. Sean Moran’s blackboard menu is as sunny as ever: smooth, creamy borlotti bean soup is packed with clams, shredded house-made pork sausage and spring onion. Charolais beef, from Moran’s own farm, comes corned, with horseradish, broad beans and radishes and a single perfect onion ring. Desserts range from the CWA-chic of custard with almond crisp, clementines and a crisp biscuit to the sweet elegance of persimmon trifles flavoured with ginger and cassia.