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Sean’s Panaroma Restaurant Review: Proving that good food will win out over cramped conditions, limited hours and a casual beachy décor, after more than two decades chef Sean Moran’s restaurant continues to excel. Eclectic blackboard notices feature the constantly changing seasonal specials with four choices in each course, or the best wines of the moment. It’s all about the homespun dining experience here --- and the aromas of freshly baked bread and hand-churned butter, cured kingfish, smartly innovative salads, silky pastas, and tarragon salmon baked in a paper bag that fills the small room with its fragrance when opened. There may be seared duck livers with polenta chips, or perhaps something else from Sean’s farm in the Blue Mountains. Freshness and provenance rule. A quaint reception room next door gives a little breathing space for those waiting for a table or enjoying a pre-dinner drink.