Why Australian Hospitality Needs Independent Restaurants |GT

Is it possible to tell when a restaurant is independently run or part of larger group? Not always. But sometimes it’s as clear as slipping into a mismatched chair at Bondi restaurant Sean’s and being enveloped in a salty handmade aesthetic. Scallop shells that decorate the quirky room, like so many barnacles accrued over its 32 years eyeballing the beach, are simpatico with a soulful chalkboard menu that’s deeply personal and resolutely ethical.