North Bondi Fish

Overview

The spot that was home to North Bondi Italian has to be one of Australia's most enticing restaurant venues, with million-dollar views, proximity to the waves and a ready-made crowd of surfed-out, ravenous diners.

With Matt Moran, Shay Cullen, and head chef Steve Jacamos at the helm, the famed eatery continues to draw diners with a regular rotation of collaborations and takeovers (most recently with North Bondi Kepos last winter), and a sunny balcony. It's just made for people-watching with a cocktail in hand as the sun goes down over North Bondi on balmy summer nights.

However, a modern seafood menu (with a focus on fresh produce and local suppliers) remains the star all year round at North Bondi Fish.

The emphasis is on quality produce, transformed into light, accessible, uncomplicated meals and snacks, with fish cooked on an Inka Grill. Several Matt Moran favourites are on the list, including the NBF fish taco with cabbage, pineapple and jalapeño, swimmer crab linguini with chilli and basil, half-shell scallops with XO butter and grilled Fremantle octopus with chimichurri and capsicum.

Dessert? How about a chocolate parfait with poached cherries and crème fraîche ice cream or a pineapple fritter with coconut sorbet and rum caramel? 

Non-winos can enjoy some tempting and very drinkable alternatives, including passionfruit, lychee or berry mocktails, while the Tulum with Patron Silver, triple sec, coconut, habanero and seaweed is a surprising glass of fun.

To suit the coastal location and the salty, sandy realities of beachside wining and dining, the restaurant has donned a relaxed, casual interior evocative of what you might find in Mediterranean climes. Communal wooden benches and tables are lit with playful dashes of colour that travel outwards to the verandahs.

In the words of Matt Moran, "North Bondi Fish is for the locals. It's relaxed, it's fun and it's no fuss. It is the kind of place you head to for something good to eat anytime of the day, even while still in your thongs and boardies."