Head Chef Zac Sykes spent a few years hopping between some of Sydney’s trendiest seafood restaurants, but has now found a home overlooking the surf breaks and sunsets of North Bondi. Under pink neon signs, and to the beats of the loud music, friendly young waiters serve spritzers and glasses of sparkling to a glamorous Sydney crowd.
Unsurprisingly, the hero here is the quality Australian seafood, and the menu has fine dining touches, as well as some rather fancy versions of chip shop classics. The specials represent the freshest seasonal produce straight from the sea, such as a crab ravioli with shellfish consommé and charred lettuce, which is spectacular. ‘Small plates’, such as the cuttlefish slivers tangled atop a citrus-packed squid ink risotto, are complex and fresh, and prepare the way for the ‘large plates’ on offer.
PSST! If the weather is nice, book ahead and request a table outside for one of Sydney’s most iconic dining experiences.