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Sydney Restaurant Seventeen Changes Menu Every SIX Weeks

If you eat out a lot, you might refrain from becoming too chummy with one particular place, for fear of becoming bored with the menu.

It’s no fun feeling like you have to order the same old thing - and now, incredibly, one Sydney newbie is ensuring you don’t have to.

The much hyped Seventeen restaurant has one of the most incredible views you’ve seen, located on Hickson road at Walsh Bay, mind you.

They also have one of the most delicious menus you’ve ever seen.


Think oysters in a light tempura batter, prawn martini, wagyu carpaccio with truffle chips, pork belly served with peaches and pineapple tonka bean creme brûlée. The best bit is the menu is created - and changed every six weeks - by executive chef, Clint Jaeger.


Clint has worked in some of the most celebrated and awarded kitchens, including Tetsuya’s, Hugos Group and Bills - and he now lends his vision to Seventeen in quite simply, one of the most beautiful settings we’ve seen.


Our favourite bit was the edible garden dessert.

Both mysterious and SUPER fancy, it featured white chocolate mousse, passionfruit curd, handmade ‘soil’, summer berries, coconut ice cream and strawberry and lime consommé.



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