Hurricane’s Cronulla Has Officially Opened

We're Not Lying When We Say You Need To See These Interiors

We like to think that the Shire has some of the best restaurants and cafes across Sydney. And this month, there’s a new addition to the gang: everyone’s favourite bar and grill, Hurricane’s.

The Cronulla location marks the fifth expansion for restaurateur Tony Teixeira. The beautifully designed venue brings a new and welcoming look for the Hurricane’s collection, paying homage to its coastal backdrop. The space has been designed to seat up to 300 guests across the restaurant, bar, outdoor dining and private room.

The Mediterranean-style menu will feature the hallmarks that many have come to love and expect from a Hurricane’s venue, but with some new classics set to join the ranks. “We wanted to create a local, casual coastal Mediterranean grill and bar that highlights the Hurricane’s classics, but also introduces some new dishes specifically for the beachside location,” explains renowned chef Justin North, who has been developing the menu for the past 12 months alongside Tony.

Leaning heavily into its beachside situ, Australian seafood makes a strong appearance, while Hurricane’s favourites remain strong, including basted signature ribs and steaks - plus the addition of a new dry-aged offering.

The drinks menu is equally well-equipped thanks to industry sommelier and consultant Stéphane Pommier, who was responsible for collating a list of over 80 European, American and Australian wines. Classic cocktails with a twist are also on offer, including an artisanal gin and tonic collection that features local distilleries.

Much like many of Cronulla’s veteran venues, Hurricane’s has come to the party with some very Instagrammable interiors thanks to award-winning designers Luchetti Krelle, who are responsible for the likes of Manly Pacific Hotel, Bathers’ Pavilion and Bopp & Tone, to name a few.

Grotto-like style, sculptural forms and chalky curves are a Euro-inspired match made in heaven with the palette of nutmeg, paprika and olive. In the bar area, cantilevered shelving extends from a central “mast”, floating like sails in a nod to the venue’s coastal location.