This winter, North Bondi Fish is hosting ‘Zac’s Table’ – a fortnightly series of communal, share-style dinners focusing on sustainable seafood and seasonal produce.
Created by head chef, Zac Sykes, the special, one-off tasting menu will take inspiration from around the world and showcase in-season seafood, served at the communal table.
Dishes on the Zac’s Table menu include: mud crab, ginger, shallot, white soy; sashimi platters; steamed crab buns, black vinegar, chilli; roast pork belly, green onion sauce; and charred beef, dipping sauces, pickles. Desserts will include crème brûlée and deep-fried ice cream with salted caramel.
Chef Sykes will join guests at the start of the meal to discuss his decisions around the night’s menu, what makes it special, how he selected the seafood, what his inspirations were and why it’s important to cook with fresh food that’s in season.
“Zac’s Table is a way for me to showcase some of my favourite dishes I have experienced along my travels around the world,” chef Sykes says.
“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.”
An immersive and communal dining experience, Zac’s table is a relaxed way to meet new people and try new dishes at North Bondi Fish, which has partnered with Krinklewood wines from the Hunter Valley to offer a glass of wine with the set menu. In addition, the restaurant’s classic cocktails and the full wine and beverage list will also be available.
Zac’s Table holds up to 18 guests and can be booked for individual, small or larger bookings.
Upcoming Zac’s Table events are Wednesday 19 July, and Wednesday 2 August.