Bobbys – A Mediterranean-Led Seafood Haven on Cronulla Beach
Designed by Tom Mark Henry, Bobbys on Cronulla Beach in Sydney, is a Mediterranean-led seafood restaurant embracing a menu which heroes an ocean-to-plate ethos.
Photography: Jude Cohen
Egg linguine, prawn, cuttlefish, garlic, chilli and chives and ocean trout crudo, capers with lemon and new season olive oil at Bobbys. Photo: Jude Cohen
Bobbys prawn roll with iceberg and sriracha mayo at Bobbys. Photo: Jude Cohen
The 115-seat venue designed by Tom Mark Henry, is playful yet elegant, with a design that celebrates Bobbys unique seaside location with a warm, energising room featuring banquette seating, natural stone Zaragoza and Jurassic marble used throughout, ocean breeze and sweeping north-facing views across Cronulla Beach. Photo: Jude Cohen
Lemon Tiramisú at Bobbys. Photo: Jude Cohen
Grilled octopus, fennel and espellette pepper at Bobbys. Photo: Jude Cohen
Executive chef Pablo Tordesillas (ex-executive chef Otto & Tottis) and head chef Shaun Baker (Pier, Yan Restaurant, Bills Restaurants), have designed a menu with a modern ocean-to-plate ethos. Photo: Jude Cohen
Cronulla Beach has a new culinary gem: Bobbys, a Mediterranean-led seafood restaurant. Located at the south end of Cronulla’s Esplanade, the menu heroes an ocean-to-plate ethos and is open for breakfast, lunch daily, and dinner Thursday through to Sunday.
Bobby’s, owned by Cronulla locals Adam and Kylie Micola, who also own and operate the Bangor Tavern, is a multi-faceted venue offering a seafood driven menu that is befitting of its unique, right-on-the-beach location.
‘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. Named after my father, we wanted to create a space that the Cronulla community and visitors to the area can enjoy in more ways than one. Whether you are dressed up for a birthday or catch-up with friends, or coming straight off the sand in your towel, Bobby’s has all times of day and all occasions covered,’ says Adam.
‘The venue is in two parts - the restaurant and bar, and also the beach club. 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,’ Adam says.
Executive chef Pablo Tordesillas (ex-executive chef Otto & Tottis) and head chef Shaun Baker (Pier, Yan Restaurant, Bills Restaurants), have designed a menu with a modern ocean-to-plate ethos. Dishes from the opening menu include: Bobby’s brioche prawn roll; Cantabrian anchovies on toast; ocean trout crudo; king ocean prawns ‘a la sal’; linguine with prawns, cuttlefish, garlic, chili and pangratatto; roasted eggplant, tomato sugo, pine nuts, capers and currants; a 1kg rib-eye with green peppercorn sauce; and whole snapper, burnt butter, citrus, caper berries. Desserts include a lemon tiramisu and Bobby’s pavlova.
The 115-seat venue designed by Tom Mark Henry, is playful yet elegant, with a design that celebrates Bobby’s unique seaside location with a warm, energising room featuring banquette seating, natural stone Zaragoza and Jurassic marble used throughout, ocean breeze and sweeping north-facing views across Cronulla Beach.