Sydney’s south has welcomed Mediterranean-led seafood restaurant, bar, and beach club Bobbys on the Cronulla Esplanade.
The 115-seat venue is open for breakfast, lunch daily, and also for dinner from Thursday through to Sunday.
Executive Chef Pablo Tordesillas (Otto and Totti’s) and Head Chef Shaun Baker (Pier, Yan Restaurant, Bills) are leading the culinary offering which celebrates its proximity to the ocean with an array of local seafood.
Some of the dishes on the menu include ocean trout crudo; linguine with prawns, cuttlefish, and pangratatto; Cantabrian anchovies on toast; 1kg rib-eye steak with green peppercorn sauce; and a Bobby’s brioche prawn roll.
Drinks-wise, Alex Cameron (ex-Franca, Parlar, Armorica) has curated a wine list that champions Mediterranean varieties with fresh, acidic whites and chilled reds.
Guests can also expect a range of signature cocktails including a Seaside Negroni (pineapple Campari, coconut vodka, kaffir lime, vermouth) and a Paloma Thyme (thyme tequila, ruby grapefruit, agave, soda).
Bobbys is the second venue for owners and Cronulla locals Adam and Kylie Micola who also run Bangor Tavern in the Sutherland Shire.
“Opening a seafood restaurant on the sands of Cronulla Beach has always been a dream and when this location became available I knew it was the right spot for Bobby’s,” says Adam Micola.
“The restaurant is perfect for a long lunch working through the menu and watching the waves roll in. The beach club is fun and very relaxed, with a cocktail and snack menu, plus an all-day coffee cart, perfect for a coffee and breakfast, or a spritz in the sun post-swim.”
Tom Mark Henry is behind Bobbys design which feature banquette seating, natural stone Zaragoza and Jurassic marble, and north-facing views across Cronulla Beach.
Bobbys is open Monday to Wednesday 7am-4pm and Thursday to Sunday 7am until late, and is located at 6R The Esplanade Cronulla, New South Wales.
