A Sydney icon perched over Bondi Beach, Icebergs is built for both special occasion dining and fun times, with seats at the bar or on the sundrenched terrace a more accessible way to take in its charms, along with the vast wine list – or perhaps just a cocktail or two.
Even as it nears its third decade of operation, Icebergs continues to set a high standard for Australian hospitality, from veteran restaurateur Maurice Terzini’s exacting service approach to head chef Alex Prichard’s produce-driven Italo-Australian cooking. And then there’s the beverage program, which features a strong line-up of signature cocktails and a wine list by sommelier Gabrielle Webster that stretches to nearly 400 labels.
“Our wine list has a focus on organic and biodynamic wineries in Italy and Australia,” says Webster. “We like to support the smaller producer and believe there is something on the list for everyone.”
For the casual punter looking to refuel in the bar area after a long coastal walk, that might mean a bottle of riesling from Grosset alongside a dozen oysters, or a glass of Joe Holyman’s Stoney Rise Pinot Noir with a top-tier burger and fries. The dining room, meanwhile, is practically purpose built for big splurges and special occasions – a storied vintage of Tyrell’s Vat 1 Semillon to go with lightly dusted school prawns with aioli, say, or an elusive Giuseppe Rinaldi Barolo to pair with a Blackmore wagyu bavette sauced with Marsala and capers.
The venue is also no stranger to special events of all sorts. Sunset sessions to the tune of local DJs in the bar are a fixture, as are Spaghetti & Wine nights that spotlight celebrated natural wine producers like Radikon and La Stoppa. In the summer, the Icebergs Terrace – an open-air deck behind the restaurant – opens for casual drinks and snacks, while also hosting a calendar of aperitivo afternoons featuring guest chefs, sommeliers, bartenders and other industry legends.
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