Renowned Head Chef Sean Connolly’s Brasserie blends New York style with South Australian substance. Experience beautiful local produce cooked with New York attitude in a unique, contemporary setting.
Showcasing the very best South Australian produce, Sean Connolly has designed a menu inspired by all of his greatest hits; from his signature shared dining style where a 1.1kg Lamb Shoulder is supported by Grandma’s Carrots and Duck Fat Chips, to the simplicity of his famous “Orgy of Mushrooms” and beautiful fresh seafood.
While Adelaide might be a million miles from Chef Sean Connolly’s birthplace in West Yorkshire, the principals he learned in his Grandma Esther’s kitchen still guide and influence his food today; generosity, imagination and a healthy respect for excellent produce.
After completing his Chef’s Apprenticeship in the United Kingdom, Sean moved to Australia and honed his cooking skills, working his way up in kitchens of high-end establishments such as The Boulevard, Park Lane (now Sheraton on The Park) and Astral Restaurant at Star City Casino.
Sean then headed to New Zealand where in 2011 together with SKYCITY Auckland, he opened the multi-million dollar restaurant The Grill by Sean Connolly, followed in 2012 by the hugely successful New York style restaurant and oyster bar, The Morrison, in the heart of Sydney’s CBD.
Attention turned to Adelaide, where in 2014 he opened Sean’s Kitchen.