Solotel-owned North Bondi Fish has announced James Green has been appointed head chef of the seafood restaurant.
Green has taken over from former head chef Jesse McTavish, who left the group to work as a hospitality consultant.
Green joins Solotel after stints in the US and Canada at venues including David Chang’s Momofuku and Wylie Dufresne’s wd~50 along with working in the kitchens of Icebergs and Q Station in Sydney.
There are no major changes to the menu on the cards, but Green will work alongside Matt Moran to introduce new concepts and has already debuted some new dishes including WA sardines on toast and spanner crab pasta with cherry tomatoes.
“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,” says Green.
Rest assured, the fish tacos aren’t going anywhere.
