If it ain’t broke don’t fix it may be the case, but it’s a mantra that North Bondi Fish is obviously not a fan of. The seaside institution is in the midst of an overhaul, complete with new chef, new menu and somewhat of a new look. Jesse McTavish (son of surfboard designer Bob) has just been welcomed as head chef. McTavish’s career has spanned several venues (and several states) from Beach Hotel in Byron Bay to his most recent ventures as co-owner of Top Paddock, The Kettle Black and Nomada in Melbourne. “We are excited to welcome Jesse to North Bondi Fish. He’s the perfect fit for the Bondi venue,” says restaurateur Matt Moran, “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.” McTavish’s debut will come accompanied with a new menu, full of snack-size and share options crafted from local suppliers and foraged ingredients where possible. There’s the Hiramasa kingfish ceviche, served in a coconut shell with coconut water and avocado, as well as the pickled mussels in a tin with baby octopus, chorizo and red pepper mayo. “I’m really excited about moving to Sydney and joining the Solotel family at North Bondi Fish,” says McTavish of his next venture. “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.” Dishes will be served in a revamped space full of the latest artwork by Sydney’s own Daimon Downey.