Co-owner/chef Colin Bond now calls Sydney’s Northern Beaches home after working in the galleys of private yachts in Asia and the Mediterranean, and showcasing Australian fare in Qatar. Co-owner/chef Dan Finch brings his own unique culinary skills to the enterprise. Jah Bar is an unassuming, compact establishment nestled below a residential building. The interior is illuminated by candles and quaint light fixtures, giving it a bohemian feel, while the outside area is intimate.
For the tapas-style dishes on offer at Jah Bar, the focus has been, and always will be, on using ingredients that are not genetically modified. All the beasts live a clean, carefree life chowing down on the green fields of a Cowra farm. This is probably why the Pedro Ximenez braised beef cheek, cauliflower puree, broad beans and chimichurri has so much natural flavour. The slightly chunky chimichurri offers a different take on this zesty accompaniment. Spiked with garlic and accompanied by a scrumptious truffle aioli – the croquettes are packed with flavour!
PSST! Council car parking is right across the road for your convenience.