I’ve often said I could happily live off seafood if I had to choose one form of meat. There’s something about a seafood restaurant that hits the spot at any time of the year, whether you need a cosy winter warmer, or a fresh summery lunch sat next to a bottle of wine. Luckily for me (and everyone else in Sydney), Bondi’s Best on Hall Street caters to all occasions where delicious fish and crustaceans are called for.
It’s one of those awesome places where you can get a delicious feed and shop for dinner. They offer an incredible selection of fresh produce, from sustainably caught seafood to ready-to-cook fish pies and some of the best fish and chips in Sydney.
This time around, I headed in for a good old feed, and that is exactly what I got. It was the chilliest of winter-meets-spring evenings, but Bondi’s Best was toasty warm and ready to give me back the feeling in my cheeks.
The menu is a wonderful mix of French and Japanese, with plenty of options for bigger groups and picky eaters. They’ve also been granted a license recently, so you can get adequately boozy if you so wish.
I started with the nigiri selection, because who can pass up impossibly fresh sashimi? It’s so beautifully presented that I feel bad ruining it for all of two seconds before digging in. I am happy to report that the sashimi on top was fat, fresh, and flavoursome. The salmon belly and aburi scallop were the highlights, but the plate was quickly devoured with not a scrap left over.
Then it was time for the piece de resistance: Glacier 51 Toothfish. You may have noticed this fellow popping up all over menus of late and wondered what the deal is. Hailing from sub-Antarctic waters, it’s often described as the ‘wagyu of fish’, which is an interesting take and not completely untrue. It’s meaty, slightly sweet, and all-around delicious when served with smoked potato mash, daikon and shitake mushroom salad and a zesty orange sauce.
I’ll definitely be back again for lunch and to get my hands on the cured salmon pastrami, or a big bucket of tiger prawns with harissa aioli and a bottle of sparkling to wash it down.
Image credit: Federica Portentoso