By Kellie Balaam

Copyright thewest

Olympian Eamon Sullivan has put his restaurant Bib & Tucker on the market after 13 years of co-owning the North Fremantle oceanfront business.

The Perth-raised swimmer announced on social media that “all good things must come to an end” and said it opened an opportunity for someone new to own his dream venture.

Sullivan shares ownership of Bib & Tucker with executive chef Scott Bridger and former Olympic hockey star Jamie Dwyer.

Sullivan said owning the restaurant, known for its modern Australian food and ocean views, was “one of the most rewarding experiences of my life”.

“When we first opened the doors in 2013, it was nothing more than an empty space by the ocean and a dream of people coming for the view but coming back for the food,” he wrote in a post on Instagram.

“We had no idea of the hard work ahead, but to see that restaurant still thriving more than a decade later has been one of the most rewarding experiences of my life.

“We are endlessly grateful to our incredible team, the true backbone of Bib & Tucker who poured their energy and heart into every service.

“To our loyal customers and passionate suppliers who stood by us and helped bring our vision to life, thank you for making this journey possible.”

Sullivan made a special mention to Bridger, thanking him for his “creativity, relentless hard work and consistently delicious food”.

“Scott, people may have come for the view, but they returned for the food — mission accomplished and that’s a legacy to be proud of,” he said.

Bridger said it was finally time to “hang up the apron and close this chapter”.

“So bloody proud of what we have achieved over the years and excited for what’s next,” he said.

He also promised that there was “big news coming soon”.

Sullivan, Bridger and Dwyer reassured customers that the restaurant would continue operating.

“The food, the staff and the experience continue,” they said in a joint Instagram post.

“From the bottom of our hearts, thank you for being part of this journey with us, and we look forward to what is to come.”

The 150-seat Leighton Beach restaurant opened in 2013 to much fanfare, with a $100,000 coal-fired rotisserie and grill and a menu “that is all about simple, well-cooked beach food”.

“Elegant rascality; that’s our theme,” Bridger said at the time.

“It’s about sophistication but a laid-back, unpretentious kind of sophistication.”

Sullivan’s food chapter seems to have ended after also owning other businesses over the years including May Street Larder, Pogo restaurant and Goody Two’s.

According to LinkedIn, he is currently the director of Rockingham Glass.

PerthNow has contacted Sullivan for comment.