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Zac Sykes, chef at North Bondi Fish
Photograph: Supplied Head chef Zac Sykes

Winter at North Bondi Fish

This popular beachside venue is a cosy place to enjoy hearty winter offerings

By Native Advertising

Things are changing at North Bondi Fish, Matt Moran’s sprawling seafood restaurant with its famous ocean views. The venue has had a spruce up and new head chef Zac Sykes (Coogee Pavilion, the Fish Shop) has revamped the menu with fresh, seasonal and sustainable produce.

“My favourite dish at the moment is butter poached cuttlefish, fennel and lemon balm risotto with nori powder,” says Sykes. “I love using cuttlefish as it has great flavour and just like Aussie calamari, it’s sustainable, so you know it’s not overfished in any part of Australia.”

Head into North Bondi Fish on a Thursday or Friday night and you can try one of Sykes’ #notjustfish creations, where he favours the likes of pork belly with braised cabbage and polenta or slow-cooked beef shin over seafood. Enjoy the special with a carafe of wine for two people at $30 per head.

Winter warmer cocktails are also available throughout the cooler months and include tasty adult treats such as an Irish Coffee or a Kentucky Toddy served in a teacup. Or pop on down for Aperitivo hours, Wednesday to Friday from 4-6pm.

NBF are also hosting an after party for City2Surf. Tickets include a three-hour beverage package, food by Sykes and DJ Alice Q playing on the balcony from 9am. Now that’s what we’d call a fun run.

Winter trading hours are Wednesday to Sunday, noon till late.


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