Overview
Head to Bronte for fresh sashimi, expertly crafted nigiri, Japanese-influenced cocktails and a strong selection of sake in an intimate, welcoming and minimalist new venue: Fishnets. The fresh venue is the second from Alex Cameron's Overwhelming Hospitality Group, with Table Manners already having cemented its spot as a neighbourhood hangout.
"Fishnets is grounded in Japanese technique, but designed to be shared and enjoyed in a relaxed neighbourhood setting. It sits between the precision of fine dining Japanese restaurants and the ease of a local haunt. I'm proud to be bringing another venue to Bronte and the surrounding area, and to show a different side of what we can do. There's a growing community of venues here, and we're hoping people start to see Bronte as a destination for dining," says Cameron.
Former Sokyo omakase chef Sanghyeop Kim and group executive chef Luke Churchill have developed a menu that focuses on refined Japanese culinary techniques, with a curated sashimi and sushi offering at its heart. Savour a seasonal sashimi platter and nigiri spanning chu-toro, kingfish, paradise, prawn, scampi and lean bluefin tuna, and snack on flavourful small plates such as ebi crispy rice with mustard mayo, bug and prawn spring rolls, and chicken wing yakitori.
"At Fishnets, we're taking the precision of omakase and translating it into something more relaxed and shareable. It's still about quality and technique, but in a way that feels approachable. I'm particularly excited for people to try our nigiri menu; this is where top-tier produce really comes to the forefront. It's about the balance of the rice, the temperature, and the quality of the fish. It looks simple, but it relies on precision," says Kim.
For mains, seafood still shines — with the likes of Murray cod with turnip, pippies with yuzu kosho beurre blanc and tuna katsu with cabbage and demi-glace — alongside a selection of wagyu cuts served with condiments and pickles.
You might start with a Japanese-inspired cocktail, such as the Kitanai Martini with yuzu gin, dry sake, and pickled ginger brine, or the Shiro Negroni with citrus gin, bitter gentian, rosa vermouth, and mandarin, before moving on to a highball or sampling some sake. Finish your night with a matcha Basque cheesecake or a hojicha-and-vanilla ice cream sandwich, and you'll be planning your next visit.
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