Sean's Kitchen

Station Road, Adelaide

A relaxed take on a New York style brasserie with a focus on fresh local produce

For accomplished chef, Sean Connolly, the chance to open a restaurant in Adelaide was an opportunity too good to miss. With several successful venues to his name spanning New Zealand and the east coast of Australia, Sean saw Adelaide as a city with a dynamic restaurant scene, in a state that also happens to have some of the country’s best produce.

Born in West Yorkshire, Sean grew up cooking in his grandmother Esther’s kitchen, where he quickly learned how food brings people together. He started a chef’s apprenticeship at 13, before completing a stint aboard the Queen Elizabeth 2 (QE2) at 18. He arrived in Australia in 1988 and settled in Sydney, starting work at the Astral in the Star City Casino as executive chef and earning several Chef Hats along the way. In 2011 he opened The Grill by Sean Connolly at SKYCITY Auckland and, a year later, established The Morrison in Sydney.

In 2014 Sean’s Kitchen opened, taking the idea of a New York brasserie and giving it the Sean Connolly treatment.

The result is a relaxed atmosphere with simple and honest food, paired with an extensive wine menu and cocktail list. A hospitality finalist in the Belle Magazine 2015 Interior Design awards, the space boasts heritage high vaulted ceilings, leadlights, brass detail, wooden benches and streetlamp-style lighting. The open kitchen features an impressive 4.9-metre Molteni oven and allows diners to view the action as the talented team of chefs work quickly and calmly.

At the heart of Sean’s philosophy is a respect for fresh produce, leading him to work closely with some of the state’s award-winning producers and artisans including Richard Gunner’s Fine Meats, Saskia Beer’s Farm Produce, San José Smallgoods and Boulangerie 113. Seafood is all locally sourced, with King Prawns coming from the Spencer Gulf, pristine oysters from Coffin Bay, angel oysters from Smoky Bay, and Hiramasa kingfish, Kinkawooka mussels, and tuna all coming from Port Lincoln.

Start your culinary adventure with something from the Raw & Ocean Shelf section, such as the famous raw plate offering a selection of fresh local seafood, or perhaps try something like the fresh and vibrant Heirloom Tomato Salad with watermelon, strawberry chilli and locally sourced Woodside goat’s curd. From the mains comes Sean’s signature 1kg Lamb Shoulder, best ordered with his legendary Duck Fat Chips and Grandma’s Carrots, or the House Made Linguini served with SA blue swimmer crab.

The wine list is well-curated, featuring an abundance of well known, local, South Australian drops as well as others hailing from both near and far vineyards of both old and new world origin. Similarly, the cocktails menu looks to both the classics and a few signature creations for inspiration including the Sean’s Old-Fashioned Roast Duck, which combines duck fat-washed rye whisky, seasoned with thyme, salt, pepper and finished with blood orange.

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