After months of anticipation, Clam Bar finally has an opening date – and it lands next week.
For their newest venue, the team – Dan Pepperell, Mikey Clift and Andy Tyson – have taken over the former site of The Bridge Room in Sydney’s CBD. Taking cues from lauded New York steakhouses but with a sharper focus on seafood and quality Australian produce, the restaurant’s kitchen will be led by Dan Pepperell, joined by head chef Sam Galloway
There will be choose-your-own condiments – think house-made butters and sauces ranging from mustards to wasabi – as well as old-school American starters such as oysters Rockerfeller and prawn cocktails. Following recent trends, crustaceans and shellfish will be displayed on ice and there’ll also be large raw bar selection. You’ll likely find steak tartare, crab cakes, baked scampi casino-style, clam coconut ceviche and a spanner crab gratin also on the menu.
These bold entrees will be matched by mains including a cheeseburger, New York strip and porterhouse steaks, and whole grilled fish. The kitchen boasts a state-of-the-art Josper charcoal oven on which your steaks will be seared and your whole-cooked fish flipped, before being filleted table-side.
The old Bridge Room promises to be transformed into a ritzy New York dining room of yore, lit with Italian Murano glass sconces and Art Deco-style chandeliers. The charming space is split by plush booths and tables; while he walls will be adorned with works by Australian artists Laura Jones and Nadia Hernandez.
Clam Bar is set to open on Wednesday 3 May at 44 Bridge Street, Sydney, with bookings open from Monday 1 May. It will be open Monday – Saturday for lunch and dinner.
