The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Icebergs Dining Room & Bar
  • 1 Notts Ave,
    Bondi Beach,
    Sydney, NSW
  • (02) 9365 9000,
  • Lunch Tue-Sun noon-4pm

    Dinner Tue-Sun 6.30pm-10.30pm


Icebergs Dining Room & Bar

In the beginning there was Karen Martini. Then Robert Marchetti. Now the latest Melbourne chef to put his stamp on the menu at this, one of the great landmark restaurants, is Paul Wilson. He's doing it by remote control, with former Bécasse chef Monty Koludrovic on the pans, and their influence can be seen in the more worked and modish likes of salt cod-and-polenta croquettes with a Kalamata-stained aïoli (great), and a busy $60 main plate of lobster and hapuku paired with broad beans and scallop dumplings, and covered in jelly (less great). Reward is more consistent among the simpler dishes: the salt-crusted rib-eye is still equal to the hypnotic views of the beach below, and sides such as the peas, farro, mint and ricotta have the beautiful people all aswoon. The cellar is more workable than swoony, but we're happy to report that service (which had weakened) is on the up, and dessert has rarely been better.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $18-$28

    M $28-$60

    D $15-$22

  • Feature:
  • Licensed
    Wheelchair Access
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings essential
  • Chef:
  • Paul Wilson & Monty Koludrovic



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