Sean's Panaroma - Bondi Beach

Premium location directly opposite Bondi Beach at the North Bondi end. We missed the stunning view as it was after dark dinner time. The restaurant itself was homey cosy inside, lots of artwork on the wall. The menu is written in chalk on a blackboard so was the wine list. The menu consisted of 4 entrees, 4 mains 4 desserts. Given there were a 5 of us, we pretty much ordered all of the mains entrees. We found most of the food enjoyable in general, I liked my celeriac soup with scallops, and the roast chook main was also another hit. My corned beef main was unusual, probably not the tastiest cut of beef for a main dish, and hard to get through. Service was mostly ok, there was a slight overcharge with weekend surcharge for 6 people instead of 5. Overall still a nice night out.

Absolutely impeccable.. I have read the reviews and some people have said it’s over priced whatever .. the whole farm to table concept vouches for that .. fresh, seasonal produce delivered from the farm to your table .. what else could you ask for :. And to<br/ <br/ Top it off the staff were excellent and very helpful !

Very cool place that sources most of it's food from sustainable locations (including Sean's farm, where possible). The waitress was very knowledgable about the menu.  They have 4 different entrees and 4 different mains each night.<br/ <br/ We had a gnocchi to start and then lamb 3 ways yellowfin as mains.  All of the food was great--just my one bone-in piece of lamb was a little tough and bland compared to the rest of the meal.  Definitely recommend coming in for a nice dinner with a great view of the beach.

Sean's is one of Bondi's indeed one of Sydney's most enduring and beloved restaurants. That it still manages to exude a kind of shabby beach house chic, in defiant contrast to its flashier neighbours like North Bondi Fish and Icebergs, goes a long way to explaining its appeal. I've been coming here on and off for the past 15 years, and it pains me to admit that some of the shine is wearing off. In its heyday Sean's served up some of the most reliably tasty, well balanced food in Sydney. You'll still get a good feed here, just minus some of the highs you might recall from Sean Moran's younger, perfectionist years when he assiduously manned the pans himself every service. <br/ <br/ Sean's was never a cheap place to eat. But $45 a main course feels harder to stomach now that the food is merely good, rather than revelatory. Sydney dining has changed considerably since Sean's first opened. Where once this homely beachside bistro had a monopoly on contemporary produce driven fare, today it's competing with the likes of Ester, Automata, Nomad, Chiswick, Yellow and Monopole. And as a value for money proposition, they're beating Sean's hands down. <br/ <br/ Then again, none of those places has Sean's view. Nor the comforting, matchless sense of history that comes from dining in a Sydney institution.

This has for a long time been my favourite restaurant in Bondi, it's basically an institution for those in the know. Understated with a simple almost rustic setting, all of the emphasis is on the food and service. I also love that its BYO, as well as licensed.  The menu is focused on seasonal foods. My go to dish is the duck liver pate followed by the duck confit when its on the menu. I have no issue scoring Sean's a 5 as I've always had great experiences there. Expect to spend at least $100 per person if you are indulgent.