The Winter months at North Bondi Fish mean one thing, Aperitivo Hour. Actually, make that three things. To celebrate the change in season and their winter opening hours North Bondi fish have created not one but three cocktails perfect for your next session.
It’s a case of starting at one and working your way through with Aperitif #1 a divine mix of Regal Rogue bianco, rosemary, tonic and grapefruit, followed by, you guessed it, Aperitif #2 which pairs the Regal Rogue with rose, mint, lemon, strawberry and tonic – who said winter can’t be as fresh as a warm summer’s day? Aperitif #3 rounds things out with the Regal Rogye rosso, cinnamon, ginger, orange and ginger beer to give you three exquisite beverages to choose from. Oh, and we can’t forget the North Bondi Negronis, because let’s face it, a drinks list is frankly incomplete without one, and these guys give you two, classic for the purists or the barrel aged.
Proving that good things come in threes, NBF also knows there are some occasions when only a warming cocktail will do and trust us, you'll want to work your way through these. The Irish Coffee is a winter take on the espresso martini, with salted caramel foam and of course chocolate. There's also a Hot Butter Spiced Rum with Sailor Jerry, vanilla, butter, cinnamon nutmeg and orange as well as the Kentucky Toddy, which is as fun to say as it is to drink, combining Makers Mark with apple liqeur, lemon and maple.
This is where you come as much to dine, as you do to enjoy that quintessential Bondi view with the perfect drink in hand. NBF is the tasty creation of Matt Moran, the man behind CHISWICK Woollahra, CHISWICK at the Gallery and ARIA, bringing lovers of seafood their classic favourites with a twist.
Enjoy the view while sampling their perfect share-style and drinks menus expertly crafted by new chef Zac Sykes. Begin with a selection of cured and raw starters, including Sydney rock oysters with a chardonnay vinegar mignonette and a range of small plates, like the grilled scallops with kombu and wasabi butter, whiting tacos or lamb cutlets with babaganoush. You then need to work your way through their larger offerings, from bug meat linguine, finished with a sauce of lemon, garlic, bottarga and chilli to everyone’s favourite go-to, the whole baked snapper, with sweet potato scallops and a seasonal salad to round out your good looking spread.
Image credit: Federica Portentoso