Bondi’s Best on Hall Street
After a decade learning his craft at some of Sydney’s most awarded seafood restaurants – including the Pier and Fishface – Joel Best was ready to strike out on his own in 2011. He created a finely honed version of the classic Aussie fish-n-chip shop that delivered top-end, sustainable seafood. Overlooking the iconic beach, locals soon flocked to Bondi’s Best in North Bondi.
The Hall Street version of Bondi’s Best is much like the original – focusing on sustainable seafood. Head chef Phillip Davenport, who’s worked at Hugo’s and Ku De Ta in Bali, has created an Asian-fusion menu. Chef Hirofumi Fujita makes inspired sushi.
At Hall Street, oysters come three ways and traditional Japanese edamame beans have been spiced up with a Thai coconut foam and chilli salt. While the sake-washed kingfish with blackened miso eggplant is a standout main, there’s meat, too, with a grilled aged rib eye. The statutory chips are thick cut.
The restaurant’s modern interior is inspired by its location. More conducive to dining in, Best’s second instalment is intimate, with a lowered rope ceiling and a blue and grey colour palette, accented by golden touches in the timberwork, brass and cane furniture.
Best’s wants people to feel relaxed in the casual setting, bring a nice bottle of wine (its BYO at Hall Street) and enjoy the sustainably caught and passionately prepared seafood.
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