SYDNEY
ondi will welcome back one of its most famed restaurants when reopens. Head chef Alex Prichard tells , “The reopening menu is a mixture of new and old. The brief for Icebergs has always been the same from Maurice [Terzini]: flavours his mother would recognise but the food she’d never cook. There’s a lot of freedom in that brief,” says Prichard. The centre of the restaurant will behold a new iced seafood trough, from which lobsters from Kiama, yabbies, and tins
