Famed for years as home to Bondi’s beautiful people in its former incarnation of North Bondi Italian, this picturesque beachfront space was transformed in 2014 after a spectacular falling out between the previous owners Rob Marchetti and Maurice Terzini.

To the rescue came Matt Moran, who dropped the “Italian” and added the “Fish” and with it a new culinary- approached focused around — you guessed it — seafood. In the kitchen, Zac Sykes now churns out a Japanese-inspired menu, headed up by cured and raw delights like rock oysters with ponzu and cured Saikou salmon with beetroot, horseradish and watercress.

Then there’s the famous king crab sliders, which are served with the famous Kewpie mayo, a miso-glazed eggplant and a serve of grilled scallops with kombu and wasabi butter. The star dishes, though, are bigger plates of whole baked flounder, or the bug meat linguine — the latter rife with fresh lemon, garlic and chilli. And all at one of Bondi’s best vantage points – a Sydney icon.

Must eat: Crab omelette