Zac Sykes tightens focus on communal dining at North Bondi Fish (Sydney)

Zac Sykes, Head Chef at North Bondi Fish, is stepping into a series of share-style dinners as of next month, giving him a platform to tighten focus on one-off dishes made with sustainable seafood and seasonal produce. Designed as a special “Zac’s Table” menu, guests taking part in the communal tables will feast on a range of local produce including mud grab with ginger and shallot, sashimi platters, steamed crab buns with black vinegar and chilli, roast pork belly with green onion sauce, and desserts like crème brûlée and deep-fried ice cream with salted caramel.

At the start of each dinner Sykes will be joining guests at the table to discuss the menu for the night, how he selects the seafood to use, and why cooking with seasonal produce is so important.

“Zac’s Table is a way for me to showcase some of my favourite dishes I have experienced along to my travels around the world”, said Sykes. “We have some of the world’s most amazing produce and I am thrilled to be able to experiment and share some truly delicious dishes that aren’t usually showcased through the menu at North Bondi Fish”.

The Zac’s Table, on every second Wednesday from 7th June through to 2nd August, will hold up to 18 guests per dinner and can be booked for individual, small or larger bookings. The set menus are offered for $75pp and come with a glass of of Krinklewood wines. The restaurant’s regular beverage list will also be available.

Zac’s Table

Where: 120 Ramsgate Avenue, North Bondi
When: Every second Wednesday between 7th June and 2nd August; 6:30pm arrival, 7pm start.

Image supplied.


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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.