With restrictions being lifted, Jensens is gearing up to open for diners from Wednesday June 3rd 2020! At this stage we will be able to seat a maximum of 50 guests during a single seating, adhering to social distancing regulations to ensure every diner has an enjoyable time in our restaurant.
At this time Jensens is not offering online bookings. If you are interested in booking a space with us please send an email to firstname.lastname@example.org.
We will be opening for dine in on the following days and times:
Thursday and Friday
1 sitting anytime with bookings from 12.00pm until 4.00pm
Saturday and Sunday
2 sittings – 11.00am – 1.30pm | 1.45pm – 4.00pm
Wednesday, Thursday and Sunday
1 sitting anytime with bookings from 5.00pm
Friday and Sunday
2 sittings 11.00am – 1.30pm | 1.45pm – 4.00pm
NO set menus | NO fixed costs | NO groups larger than 10
Full a la carte menu and beverage/cocktail menu available
BYO available (NO BYO available Friday and Saturday nights)
A limited takeaway menu will also be available for those who want to grab and go!
In the meantime we have adapted our menu to a JENSENS AT HOME take-away menu, allowing you to enjoy our dishes in the comfort of your own home! Please head to our TAKEAWAY page to view our takeaway food and drink menus!
JENSENS AT HOME, take-away operating hours are as follows:
Wednesday – 4:00pm until 8:00pm
Thursday – 4:00pm until 8:00pm
Friday – 4:00pm until 8:00pm
Saturday – 11:30am until 8:00pm
Sunday – 11:30am until 8:00pm
CARL JENSEN — Jensens Group Owner / Executive Chef
Carl Jensen knew he wanted to be a restaurateur at a young age, by the time he was 26 he had opened his first venture ‘Jensen’s Restaurant’ at Sylvania.
The launch of his first restaurant Jensen’s brought a new approach to food in the shire and also to shire dining. Carl implemented new cooking techniques at Jensen’s which were relevant to the 80’s–90’s circa of dining. Dry ice was a huge hit at Jensen’s Restaurant which these days has been replaced with modern techniques such as liquid nitrogen. Poached fish and meats were also on the Jensen’s menu, which again in modern times has been replaced with the sous-vide cooking process. Carl’s desserts were also a show stopper at Jensen’s and always consisted of elements of fun using mountains of spun toffee for presentation, these days commonly replaced with ingredients and processes such as fairy floss, foams and specification.
It was these quirky techniques that were unique to that era of cooking that identified Carl Jensen and Jensen’s Restaurant.
Jensen’s Restaurant was the start of something special that has created for him a loyal following for thirty years since.
After Jensen’s, Carl knew that the next big dining area was in Cronulla and opened the first of his four Cronulla restaurants; Bella Costa followed by the Naked Grape and most recently a stint at The Greenery Cronulla Golf. Yet, it wasn’t until 2005 that his dream of opening the ‘ultimate beachside restaurant’ was realised when Summer Salt was opened in the Elouera Surf Club.
Carl’s iconic restaurant Summer Salt has been serving his loyal customers for 12 strong years and will continue to do so, under his management for many more years to come, but with itchy feet Carl was keen to find his next venture.
So 25 years later, Carl is going back to where his career began and is opening Jensens Restaurant. Carl has developed a menu consisting of the retro classics from his past mixed with modern cooking techniques. Jensen’s menu will represent his experienced cooking career and will incorporate elements of all previous restaurants he has owned. The Jensens menu will suit all, from quality steaks, fresh seafood, casual pizza’s and a relaxed bar menu
Jensens Restaurant will live up to the name he holds!