Executive Chef Justin James oversees the talented duo of Head Chef Sam Homan and Sous-Chef Ben John (both ex-Vue de monde) at Shannon Bennett’s slick new seafood eatery, Iki Jime.
The dark, stylish interior is a stark change for the former Bistro Vue site, with an impressive cocktail bar that intersects two distinctly different dining spaces, one featuring an open kitchen that clearly showcases the duty of care taken with every dish.
Whether you start with the playful and sophisticated take on fish and chips, or the prawn cocktail, it does not take long to realise the philosophy that underpins Iki Jime – sustainability. Five succulent, large tiger prawns, with more-ish Gascony butter and garnished with crispy native saltbush, hit the mark immediately. To follow, two fillets of flavoursome sea pike, intentionally cooked under to highlight the exceptional quality and texture, are served with a noteworthy potato dashi.
PSST! Iki Jime is named for the humane and ethical way of killing fish, and features seafood supplied by fisherman Mark Eather, the premier exponent of this technique in Australia.