Our Story

Bondi’s Best first opened in 2011 at our North Bondi location, and is the brainchild of Joel Best. Joel had spent over 14 years as a chef at many of Australia’s best seafood restaurants, including Pier and Fishface, and over this time has formed firm views on how to offer great seafood at a reasonable price. Combining dine in and take away, traditional fish and chips and sushi, as well as a providore selling seafood fresh off the boats, Bondi’s Best has earned it’s reputation as one of Sydney’s best seafood destinations.

Great food experiences are the result of great processes,  particularly with seafood. It needs to be caught, killed and stored correctly, then  prepared with commitment and passion, because as Joel says, “Seafood done right is one of life’s great joys.” We visit the markets every morning to provide the freshest seafood possible, as well as developing relationships with local fishermen to ensure we provide the best product we can, caught locally and sustainably wherever possible.

Since opening 4 years ago, Bondi’s Best has become synonymous with fresh, sustainable seafood and has become a firm favourite among the locals with people queuing nightly.

Our Chefs


Joel Best founded Bondi’s Best (hence the name) after 14 years as chef at many of Australia’s best seafood restaurants, including Pier and Fishface. While honing  his skills he formed the firm view that doing “seafood right” starts at the catching phase and goes all the way through to the moment you take your first bite. He is the mastermind of  Bondi’s Best  success.


Hirofumi Fujita developed his Sushi skills at home  in Japan and since moving to Australia has worked at Bondi’s Best since we first opened. Hiro has a cult  following at North Bondi thanks to the freshness and quality  of his product and his sublime technique. Hiro’s sushi menu combined with the fresh fish and chips menu means you get the best of both worlds in one place.


Phillip Davenport (Ku De Ta Bali, Hugos) has been a great addition to Bondi’s Best team bringing his take on contemporary seafood as we expand our menu in our new location in the Adina complex on Hall St. His Television series “Toque Twelve” is syndicated in 55 countries through Australia Plus and Media Corp and he will be filming a third series this year- watch a preview