Liam Okafor
Co-Founder & Restaurant Director
Liam oversees the front-of-house experience and the cellar. A certified sommelier with a passion for Australian cool-climate wines.
Sydney Harbour · Est. 2019
Our Story
A Modern Australian kitchen on Pier 7, where native ingredients, clean waters, and a deep respect for place come together on every plate.
The Story
Rooted in Place
Saltbush & Sea began with a simple conviction: that the best Australian cooking comes from Australian soil, Australian waters, and Australian hands. We opened in 2019 on Pier 7 at Dawes Point, with the Opera House to our east and the Harbour Bridge overhead.
We work directly with Indigenous-owned suppliers, small-scale fishers from the NSW South Coast, and regenerative farmers from New England to Cape Grim. Our menu changes with the seasons, but our philosophy doesn't: native ingredients belong at the centre of the plate, not as a garnish.
Every dish tells a story of place — of the saltbush that grows in the red dirt of the outback, of the oysters that filter the clean waters of the south coast, of the wattleseed that has sustained this land for tens of thousands of years. We're proud to share those stories with you.
Executive Chef
Executive Chef Hannah Doyle
Head Chef & Co-Founder
Hannah Doyle has spent two decades shaping modern Australian cuisine. After apprenticeships in Sydney and stages at Noma (Copenhagen) and Attica (Melbourne), she returned home with a mission: to put native ingredients at the centre of fine dining, not on the margins. In 2019 she co-founded Saltbush & Sea with partner Liam Okafor, building a kitchen that works directly with Indigenous growers, small-scale fishers, and regenerative farmers across NSW.
- Two Chef's Hats — Good Food Guide 2024
- Formerly sous chef at Quay Restaurant, Sydney
- Founder of the Native Pantry Initiative
- Featured on MasterChef Australia as guest judge
The Team
The people behind the plate
A small, dedicated team of hospitality professionals who share a belief that great food starts with great relationships.
Aisha Nguyen
Pastry Chef
Aisha reimagines classic Australian desserts with native fruits and bush foods. Her pavlova has become a Sydney institution.
Marcus Webb
Head Sommelier
Marcus curates our 400-bottle cellar, championing small-batch producers from the Hunter, Barossa, and Tamar valleys.
Our Philosophy
What we stand for
Three commitments that shape every menu, every supplier relationship, and every plate that leaves our kitchen.
Native Ingredients
We champion saltbush, wattleseed, pepperberry, finger lime and dozens of other native plants — placing them at the centre of the plate, not on the margins.
Paddock-to-Plate
We work directly with regenerative farmers from New England to Cape Grim, building relationships that mean every cut and every vegetable has a story.
Sustainable Seafood
Our seafood comes from small-scale fishers along the NSW South Coast, landed daily and line-caught with care for the marine environment we depend on.
Native Australian Cooking
Kangaroo with macadamia & saltbush crust
A signature dish celebrating Indigenous ingredients — tender kangaroo loin crusted with macadamia dukkah and native saltbush.
Gourmet Kangaroo with Macadamia & Saltbush Crust
5 min · Native Australian cooking
Video is illustrative for demo purposes.
Join Us
Taste the story for yourself
Reserve your table and experience modern Australian cooking rooted in place, cooked with intent, and served on the harbour.