Icebergs Dining Room and Bar
Alex Prichard
Alex Prichard
Alex Prichard began his career in the kitchen at Lochiel House (awarded Two Hats & Best Regional Restaurant) in the Blue Mountains, where he grew up and discovered his passion for locally sourced, ethically made, and sustainably produced food. Following his departure from Lochiel House, he joined the Hugo's Group, where he spent several years working in the group's restaurants and catering division under executive chef Massimo Mele. Alex then went on to work with David Chang, who opened Momofuku Seiobo, where he worked under chef Ben Greeno from the beginning, and the restaurant won numerous accolades, including three Chefs Hats, Restaurant of the Year, and inclusion in the World's Top 100 Restaurants. He subsequently went on to work at Brasserie Ananas with three Michelin-starred chef Jerome Leggard, and later under Paul McGrath when he took over the restaurant, which was awarded one hat. With stints in the groups other famed restaurants including Sakè and The Cut, Alex then moved on to work for Executive Chef Monty Koludrovic at Icebergs Dining Room and Bar and assisted in the opening of both The Dolphin Hotel and Da Orazio Pizza + Porchetta as Group Sous Chef. Later moving onto taking the roll as Head Chef of Icebergs Dining Room and Bar at the age of 24. Alex was also a national finalist for the Young Chef of the Year Award in the 2018 Appetite for Excellence series and has been a State Judge at the Delicious Produce Awards for a number of years, championing local producers and Australian Produce around the world.
About
Icebergs Dining Room and Bar
Restaurateur Maurice Terzini is one of the foremost Australian-Italian culinary pioneers. Celebrating 21 years this year, Icebergs Dining Room and Bar has been the ultimate Australian dining experience. Perched on the southern cliffs of Bondi Beach with unbeatable views, Icebergs is not only home to the iconic Dining Room and Bar, but also home to Australia’s most renowned ocean pool and ocean swimming club. Every year, diners pass through the doors of the acclaimed restaurant from all over the globe for the sweeping views of the Pacific Ocean and the world-class dining experience.
With an ever-evolving menu focused on regional Italian cuisine and celebrating seasonal flavours, the intimate and elegant Dining Room is the beating heart of Icebergs Dining Room and Bar. The menu is designed to give you a seasonally changing opportunity to sample dishes that reflect the depth of Italian cuisine, created with the best produce that Australia has to offer, including sustainable seafood, artisanal produce and the occasional hint of native Australia. The menu reflects Maurice’s food philosophy: flavours that his parents would recognise but food they would never cook.
Icebergs was designed in 2001 by Roman architect Lazzarini Pickering. As with all great design, it has stood the test of time and looks as iconic today as it did when first completed.
