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 at the Astral in Star City Casino as Executive Chef and earning several Chef Hats along the way. Sean now owns many restaurants across several countries. Dishes are presented as simply as possible, with nothing to divert attention from the amazing produce.
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 Feast! Fine Foods, Saskia Beer’s Farm Produce, San José Smallgoods and Boulangerie 113.
The Chefs Table is literally situated within the kitchen. Warm and lively, guests are treated to a ringside view of all the action. The kitchen features an impressive 4.9-metre Molteni oven and the talented team of chefs bustle about, working quickly and calmly.
When guests book in for The Chef’s Kitchen Table, a menu is custom based on the diners’ own food interests. Our starter was an extraordinary seafood tower replete with oysters (from Smoky Bay and Coffin Bay, on the Eyre Peninsula), Spencer Gulf prawns, King Island scallops, pippies, New Zealand scampi and Alaskan crab legs (split all the way down, making them dead easy to eat). The scallops are served Sean’s favourite way: sashimi-style with a bit of lemon. Seafood is all locally sourced.
The wine list is worthy of a mention, with plenty of Adelaide Hills favourites to choose, propped against a solid list of top-end Champagnes and some equally special sparkling whites. No experience at Sean’s is complete without a serve of Mac & Cheese or the New York Cheesecake. The Chef’s Kitchen Table experience is $250 per person and includes matching award-winning Penfolds wines.