![]() It was, and still is, a restaurant where memories are made. I saw Ramsay another time and we spoke warmly of our Icebergs lunch. There’s really the sense the restaurant is gearing up to shine. His food is thoughtful while not overthought, and planned improvements to the room itself, to be finalised after winter, will bring the space more into the now. Koludrovic is slowly rebuilding the kitchen and brings a steady hand to an eccentric dynamic already overflowing with ideas. Iceberg Cafeteria is a new cafeteria located very close to the RAKMHSU next door to the Hail wa Zaafran shop. The wine list, meantime, is delightfully eccentric while the service is cheerful and suave. ![]() In fact, desserts could perhaps use some work. Next, rock cod in tomato and chilli with octopus and prawns is served at the table, a generous plate of perfect Italian goodness and rich flavour, while veal fillet with Marsala-caramelised onions is a refined end to the savoury courses.Ĭannoli to finish is arguably too rustic. One of the most unique places, one that truly stood out among the rest in the fair, was what the McBarge, a floating McDonalds 30 years ago, this floating restaurant was the talk of the crowd and thousands of people came from all over to visit the unique McDonalds. It’s great value when entrees include dishes such as delightful Spring Bay mussels in a lightly spiced Napoli sauce with tomato, capsicum, candied lemon and Israeli couscous roasted king prawn with pistachio, chilli and capers, and tuna with persimmon and radish, each executed with verve. If overwhelmed, an excellent idea is to order a banquet of four courses at $100 a head, plus $50 for matched wines. It’s a long, long list, ranging from everything from antipasti platters (from $18) to bucatini pasta with sardines, anchovies and fennel ($28/$38), to a chateaubriand ($100 for two) of 700g Rangers Valley 300-day grain-fed beef with caramelised onions. This season, the menu finds its influence in Sicily. To dine, yes, but also eat (there’s a difference). You go to Icebergs not just to sit and look at Bondi but to eat. ![]() It has had its ups and downs, most recently some sharp downs, with the split of owners and long-time collaborators Maurice Terzini and Robert Marchetti. ![]() Icebergs turns 11 this year, a long tenure for a fine diner in a fickle city. Indeed, the staff barely batted an eyelid that Ramsay was there they did, however, send out some very good champagne. There are really only a handful of restaurants in Sydney that have the capacity to handle with complete aplomb somebody like Ramsay, who at that stage was a chef of imposing international renown (his restaurant was in the top 10 in the world) and not just a talking TV time bomb.įew places have the wine, the food, the staff, the room, the view that can deal with that without a certain level of panic or ineptitude. We had the most wonderful lunch and, far from the ogre he seemed on TV, Ramsay was charming: sardonic, irreverent, flirtatious. In a surreal moment, I duly picked them up in my beaten-up car and drove down to Bondi. Icebergs impresario Maurice Terzini and chef Monty Koludovic. ![]()
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