Whilst talented Head Chef Monty Koludrovic brings serious fine dining credentials to Icebergs Dining Room & Bar, he does not lose sight of the convivial philosophy for which master restaurateur Maurice Terzini is renowned. The sea breeze and achingly breathtaking views of Bondi Beach set the tone, and the smart front of house team ensure the dining experience is a memorable one.
The focus is on showcasing the natural flavour and textures of the well-sourced produce. By way of example, fresh porcini feature in the risotto – both as a puree and lightly pickled and grilled as a garnish – along with truffled pecorino. Free-range Borrowdale pork is presented two ways, the richness of the belly counterpointing the complexity of the neck meat. This more-ish dish is finished with slow-baked vegetables, herb and nasturtium puree, laver (seaweed) sauce, and garnished with textbook crackling.
PSST! Save room for one of the technically flawless desserts created by Jaclyn Koludrovic, one of Sydney’s best pastry chefs.