Food, service and location are a first class trifecta at the incomparable Icebergs Restaurant and Dining Room. Guests are ushered into the spectacular fine dining room with its captivating coastal vista over one of the world’s most picturesque beaches, a room that manages to feel both relaxed and ultra-sophisticated all at once.

A highly considered menu from Monty Koludrovic offers Italian seaside dining done the Bondi way. Glossy blue fin tuna served ‘crudo’ has accoutrements of bright green lovage puree for earthiness and yuzo kosho for spice and tang, while thin slices of yellowtail kingfish are garnished simply with a sweet dashi jelly. It’s the first taste of a menu that showcases exceptional Australian ingredients. An antipasti menu delves deep into the world of charcuterie, curated with the expertise of Anthony Puharich, owner of iconic butcher shop Victor Churchill, to serve alongside house-made offerings like a black pudding served two ways, as a classic boudin noir sausage, and a silky mousse. Brava!

For primi, handmade spaghetti is skilfully twirled into a loose chignon, the strands coated in a sweet sauce of tomato, verbena and salty Moreton Bay bugs. It’s a standing ovation dish. The hits keep coming and sommelier Gabrielle Webster is masterful with recommendations and pairings to go with the food. Dessert is a heavenly finale of Zokoko chocolate mousse with milk sorbet and pops of salted milk jelly. Icebergs rightfully maintains its position as one of the top go-to restaurants in Sydney.