Jotofreshfish

23/04/2026

Stunning!


・・・
New Zealand snapper, seaweed crust, charred broccolini, nori lime hollandaise

20/04/2026

Stunning!


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Autumn entrées → Confit Western Australian octopus, celeriac remoulade, squid ink mayonnaise (GF)

17/04/2026

Friday
Flashback
Flathead

10/04/2026

🌞📸
・・・
Seafood, sea breeze and Tommy’s margs 🍸🍸
Bondi bottomless brunch, weekends 12–3pm.

09/04/2026

👏👏📸
・・・
New Zealand salmon & snapper tartare, ginger soy dressing, furikake, prawn cracker

08/04/2026

👏👏👏 📸
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Easter Long Weekend Magic! A heartfelt thank you to our incredible guest collaborators, having you in house and sharing in your craft was a true pleasure.

wong.billy

30/03/2026

26/03/2026

Proud Partners 🙌
・・・
The Rock Oyster is a truly unique shellfish. In the Rock Oyster, we have a species that is indigenous not only to our shores, but to New South Wales too.

It is one of the world’s great eating oysters with a lasting deep, rich and sweet flavour that is unlike any other oyster on the planet.

22/03/2026

👏👏
・・・
Chef unwrapping his barramundi al cartoccio 🐠 a Michelone’s signature dish.
A paper parcel that traps the steam and gently cooks it in its own juices.
The French do the same thing and call it en papillote.
Same technique… just a different accent.

22/03/2026

👏👏👏👏 MURRAY COD 🎥📸
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Beautiful Murray cod cooked over the fire at the farm, alongside O’Connor grass-fed rib eye, beetroot tart and a few good sides.

20/03/2026

🙌🙌
・・・
Up close, gone quick. Chicken larb and pomelo betel leaf (GF)
vincent 📷