Profiled by de Groots MediaSealevel is as close as you can get to the ocean. The closest table is about five metres from the North Cronulla swells, and on stormy days the windows are sealed shut to protect diners from what would otherwise be a thorough drenching. The water-facing side of the restaurant is almost completely glass, and curved to facilitate as much of the view from as many tables as possible. Having undergone a refurbishment last year, the restaurant's ambience is now elegantly subdued with a modern finish, as befits the beautiful beach it overlooks. The staff enhance the experience with a thorough knowledge of the food and wine, and attentive service borne of a personal involvement in the ten year-old restaurant.
In this respect, Sealevel gives a new shade of meaning to the term "family restaurant". Eight members of the Allouche family are to be found within, presiding over the floor, the office, and even the kitchen. Nathan Allouche is head chef, responsible for the modern Australian menu with French and Italian accents. As one would expect from a beachfront restaurant, the seafood is a menu highlight and most of it is sourced from up or down the East Coast. The seafood platter for two and the green lobster tail (grilled with ginger, garlic and chilli butter) are among the best selling items on the list. Also popular is the crispy skin duck with juniper berries and grilled fig. Although BYO is accepted, Sealevel is a licensed bar and has a small indoor-outdoor area dedicated to the cause. A couple of lounges provide a great excuse to spend some time exploring the extensive wine list of close to a hundred wines, with around 30 by the glass. A short tapas menu and breakfast on weekends allow you to sample the food in a more casual setting.
Sarah Theeboom