Three-Michelin-starred British restaurant L’Enclume will return to Sydney in July for a second residency at Bathers’ Pavilion, with a $590-a-head 14-course tasting menu.

L’Enclume executive chef Simon Rogan and his team first collaborated with the Mosman restaurant in 2023, successfully selling out the six-week residency and attracting a waitlist of more than 2000 tables.

Former Sydney Morning Herald chief restaurant critic Terry Durack awarded the residency two Good Food Guide hats, and described each course as a “miniature masterpiece, a testament to the chef’s ability to transform humble ingredients into something extraordinary”.

“L’Enclume is undoubtedly exceptional, but it’s the subtle moments of surprise and delight that make it truly memorable,” Durack wrote.

Rogan aims to outdo himself in July by refining and elevating the service, and working with new Bathers’ executive chef Aaron Ward to develop a limited-edition menu that envisions what L’Enclume would be if it were based in Sydney.

“I truly believe this time around will be even better because we know now what to expect, how to run things, and how to make sure the guest experience is absolutely on another level,” Rogan says.

Bathers’ beachfront restaurant is a world away from L’Enclume’s home, inside a 13th-century blacksmith’s workshop in the charming Lake District village of Cartmel. There, Rogan became known as a pioneer of the global farm-to-table movement, serving dishes like Cumbrian hogget (young sheep) with foraged herbs, and roasted scallop with seaweed and apple.

L’Enclume and Bathers’ 2023 menu paid homage to Rogan’s signature dishes (including the famous anvil-stamped dessert made with miso caramel mousse), using Australian producers such as Dorper-breed lamb and Pecora Dairy sheep’s milk cheese

This time, the anvil will be back on the menu, but not as diners remember it. Rogan and his 15-strong team of chefs and front-of-house staff will forge a new path, using almost exclusively Australian produce such as marron, snow crab, quandong and wattle.

“We’re looking to do something different, something completely evolved from what we did two years ago, using the knowledge we’ve gained and exploring all the possibilities of what we can serve on the plate,” Rogan says.

Like last time, the Bathers’ team will go to extreme lengths to bring the restaurant to life. Over the past six months, Ward has worked with NSW ceramicists, blacksmiths and farmers to create custom cutlery and crockery, grow hard-to-find produce and procure bespoke art installations.

Ward says they’ll also “open the door to new techniques, flavour combinations and levels of service only found in a three-Michelin-star restaurant.”

L’Enclume has held three Michelin stars since 2022, and placed first on the 2024 edition of La Liste, an international ranking of the world’s best restaurants that aggregates data on Michelin guides, online reviews and critics’ ratings.

Michelin’s 2024 Sommelier of the Year, L’Enclume’s Valentin Mouillard, has curated the wine list, with optional wine pairings ranging from $230 to $1200 a head (and a non-alcoholic option for $120 per person).

Bathers’ co-owner and manager Jess Shirvington says inviting L’Enclume to return was a no-brainer.

“Putting a residency together of this scale, flying in full teams from the other side of the world, working for 12 months plus in the lead up … you want to be sure you are working with the best of the best, who share the same passion and commitment,” Shirvington says.

The L’Enclume residency will open for lunch and dinner Wednesday to Sunday from July 16 to August 24. Bookings open on the Bathers’ Pavilion website at 10am on February 13.