Solotel's North Bondi Fish claims Jesse McTavish as new head chef
Jesse McTavish has joined Sydney's North Bondi Fish reinvigorating the beachside venue with a new menu.
Having been in the foodservice sector for 23 years, McTavish has worked previously such venues as the Beach Hotel in Byron Bay and Melbourne's Top Paddock and The Kettle Black as co-owner.
He brings with him a passion for local and quality produce, as well as foraging. As such, various ingredients he has found from along the Sydney coastline will appear on the new menu, like sea rocket.
Restaurateur Matt Moran says, "“We are excited to welcome Jesse to North Bondi Fish.
"He’s 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."
The North Bondi Fish menu will feature an array of snacks and share plates, including Hiramasa kingfish ceviche with coconut water and avocado, and pickled mussels in a tin with baby octopus, chorizo and red pepper mayo.
The foraged sea rocket will add a wasabi-like quality to the housemade mayonnaise in the prawn sanga.
North Bondi Fish favourties, such as the fish tacos, will also remain.
"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."
For further information, please visit northbondifish.com.au.