North Bondi Fish welcomes head chef
Solotel has welcomed ex-Melbourne chef Jesse McTavish to the team, as the new head chef at Sydney’s North Bondi Fish.
McTavish brings over 20 years of experience to the role, including a stint at the Beach Hotel in Byron Bay and most recently co-owner of Top Paddock and The Kettle Black in Melbourne.
“I’m really excited about moving to Sydney and joining the Solotel family at North Bondi Fish,” says McTavish. “Winter down here can be as beautiful as summer, and I can’t wait to showcase what the oceans bring with it in the cooler months.”
McTavish’s passion for sourcing quality ingredients and building relationships with suppliers will shine through in a new menu for North Bondi Fish, which will focus on snack-sized meals and sharing plates.
Solotel’s Matt Moran says McTavish is the “perfect fit” for the Bondi venue.
“Bringing a new chef on board also gives us an opportunity to take a good look at everything we do, from menus to uniforms and service,” says Moran.
McTavish is a keen forager and has been experimenting with ingredients he’s found locally, including sea rocket, which is used in the prawn sanga, set to become a North Bondi Fish classic.
Other highlights from the new menu include Hiramasa kingfish ceviche, served in a coconut shell with coconut water and avocado and pickled mussels in a tin with baby octopus, chorizo and red pepper mayo.
Long-time favourite dishes at North Bondi Fish, such as the fish tacos, will remain.