If you have seen a Chef Neil Gottheiner lookalike around Bondi, he doesn’t have a doppelganger, he is just the owner/chef of both Lox Stock & Barrel and Brown Sugar.
Plan ahead and expect a wait during breakfast and lunch services, as there is a significant amount of people lining up on the street to get into this popular establishment.
As soon as your dishes arrive, you will immediately notice there is a strong emphasis on utilising the best ingredients while they are abundant and at their peak. In addition to this, how the dishes are constructed, and how their flavours interact with one another have been carefully trialled. From start to finish, the chefs inject passion and love into their dishes. Try the raw tuna salad with smoked corn, seaweed, macadamia, sprouts, cabbage, zucchini, mint and coriander with chilli, lime and sesame dressing – it may be the best salad you have ever had!
PSST! Lox Stock & Barrel even ferment their own drinks. Try the tepache – a refreshing Mexican beverage made from pineapple peel and rind and sweetened with brown sugar.