North Bondi Fish welcomes new head chef

North Bondi Fish has welcomed new head chef James Green.

Green grew up working in his family’s restaurant on Lord Howe Island where he developed an appreciation for the best fresh seafood and seasonal Australian ingredients.

Since then, he has gone on to work in Canada and the US, spending time in the kitchens of acclaimed restaurants including Momofuku in Toronto, wd~50 in New York City, and back home at Bondi’s iconic Icebergs Dining Room and Bar and Manly’s Q Station.

“Growing up on Lord Howe Island, I’ve always had a great affinity for seafood,” he said.

“Australia has some of the most amazing seafood in the world, from cold water species right up to the tropical pelagics and reef fish - I can’t wait to incorporate this incredible variety in the menu at North Bondi Fish.

“I’ve been fortunate enough to inherit a passionate team that functions exceptionally well and a restaurant with a really strong offering.”

Under the eye of Matt Moran, Green will transition into the new role over the coming months, getting to know the team, the clientele and the venue before putting his fresh stamp on the menu.

He has already introduced a few new dishes to the summer menu including a bar snack of sustainable pickled WA sardines on toast, spanner crab pasta in a cherry tomato sauce and a chocolate parfait with peanut brittle, raspberry and salted caramel for dessert.

“Over the summer, the weekly market list is going to be a great opportunity for me to start introducing more of my style to the menu and to collaborate with the kitchen team so we can start creating some amazing new dishes together and find our groove,” he said. “But don’t worry, the fish tacos aren’t going anywhere.”

Sheridan Randall, 17^th December 2019