Many of us don’t love a fish market, we value the variety and like to think its fresh, but they can be challenging to access, you need to be a morning person, can tolerate wet fishy floors and always feature limited parking as pricey as a lobster.
A neighbourhood fish market like the Uncut Seafood Deli is highly sought after. What is astounding is, while it looks like a boutique and lives on Bondi Road, the prices are at parity with the markets and the floor is dry. Winning and you’ve just walked in!
Jack (the shucker), Kaitlin (the chef) and Nic (the filleter) are siblings with seafood in their DNA. Their legacy extends across four generations, with this succession reinventing the fish shop. The trio exude infectious energy, impressive given their extremely early routine to curate the best local catch from Whole Barra, Snapper, Tiger Flathead, Octopus and Kingfish, chilling on ice with clear shiny eyes.
If you fancy outsourcing the cooking, dine from the fresh bar showcasing South Coast Sydney Rock Oysters shucked to order, sashimi or the grill searing up a range of fillets with luxe sides and house made sauces. The Raw Tuna Slaw, tuna sashimi nestled on a zesty, bitter and sweet coleslaw with an Asian dressing is a fresh and satisfying lunch.
The go-to dish however is the prawn focaccia. This is an epic sambo, a generous application of cultured salted butter, unapologetically big prawns, lathered in pink seafood sauce on a bed of super crisp iceberg lettuce served with salt & malt vinegar crisps. It’s generous and totally delicious. Move over AP Bakery THIS is the next destination focaccia.
If you are entertaining and seeking the ultimate crowd pleaser, pick up some sashimi to create this exquisite crudo dish, its bougie and lightning fast to make.
Crudo misto
Serves 4
100g sashimi-grade salmon
100g sashimi-grade tuna
100g sashimi-grade kingfish
Juice & zest of 1 lemon
1/2 eschalot, very finely chopped
1 teaspoon caster sugar
2 tablespoons extra virgin olive oil
2 tablespoons baby capers
2 tablespoons chopped dill
1 teaspoon salt
Method
1 Ask Nic the Filleter to sashimi your fish for you to take home.
2 Once in your kitchen, mix the lemon zest and juice, eschalot, sugar and 1 teaspoon salt in a bowl. Whisk in oil to combine. Set aside.
3 Spread the trio of fish on a platter, drizzling with dressing as you go. Scatter with capers and dill Serve with Baccos leaves.
Bon apetito!
What’s behind the name? It isn’t about being unfit or devotion to religious protocol, it’s the deli’s commitment to serving seafood that is freshly prepared and cut-to-order. The team designed this concept according to a few shared principles, fresh is the foundation. Seafood shines when it can simply be its stunning self. Yep that’s right, nothing fried here. Second, it’s local, both in the sourcing and for the locals. Third its great value, you never hear that anymore, this seafood is so reasonably priced (I know because I asked my AI to price check it) and easy to reach, it can be a regular go-to. And lastly, you’re guaranteed to leave with dry feet, ok that one might be mine. You get the idea. Fresh, premium seafood you can enjoy any day of the week.
If you are a lover of seafood you will love this inspired deli.
Address: 135 Bondi Rd, Bondi NSW 2026
Open:
9am -1pm Monday
9am -7pm Wednesday – Sunday
