In his new book, restaurateur Maurice Terzini looks back at 20 years of Sydney’s Icebergs Dining Room and Bar, sharing iconic dishes from chefs past and present as he reveals the next stage of the venue after a restoration.
“This was a revolutionary moment in the life of the bar at Icebergs: a move to a casual, high-quality meal in the bar as opposed to just snacks. Like most burgers, the experience is made all the better with a serving of fries and an ocean view.” – Monty Koludrovic
“This dish holds a special place in my heart as it brings back fond memories for me of when Maurice first tasted it. I made him spaghetti vongole my way – the simple way, the best way – and Maurice said, ‘I have never tasted it like this before,’ so it went on the menu.”
“This was a ‘king’ of a main course salad that featured on the Icebergs opening menu and stayed for quite a long time. It’s a dish I revisit often at my current restaurant Hero, in Melbourne. The bugs gently cook in the browned butter, while the butter seems to seep into the flesh, making the bugs velvety and just stunningly tasty.”
“Maurice’s family hails from Abruzzo, a region famous for barbecued lamb arrosticini (grilled lamb skewers), so I wanted to add something similar to the Icebergs menu. Scottadito literally means ‘finger burning’ (because they’re so delicious you’ll eat them straight from the grill).”
“Chris Bolton has become a dear friend of the restaurant. He only fishes on day trips, kills the fish humanely, then sends them on a flight straight from Cairns to us. We serve this crudo with Geraldton wax leaves, green ants and Ananda Organic salted capers. This was my first deeply Italo-Aus Dish. It felt right to me, like it had a sense of time and place without being forced."
