Icebergs Dining Room & Bar is one of Sydney’s most recognisable dining rooms, and Alex Prichard has played a key role in shaping its current two-hat identity.
Alex has been central to the evolution of Icebergs Dining Room & Bar, bringing a focus on seasonality, seafood and coastal influence to one of Australia’s most iconic dining rooms. His cooking reflects the restaurant’s setting in Bondi, combining contemporary technique with a clear sense of place. Icebergs’ menu under Alex balances freshness, brightness and clean flavour, aligning the restaurant’s food with its unmistakable ocean outlook.
A foundation in respected Australian kitchens
Alex built his career in several well-regarded Australian restaurants before joining Icebergs, developing a strong technical base and an understanding of how to run high-performing kitchens. Those experiences shaped the professionalism and consistency he is known for today. His path reflects a progression through kitchens that value preparation, organisation and disciplined cooking.
Defining the modern era of Icebergs
Icebergs carries a long history and a loyal following, and Alex’s influence has helped renew the restaurant’s identity while respecting its past. His cooking highlights seafood, vibrant produce and dishes that feel at home in a coastal dining room. Reviews across recent years have noted the restaurant’s lighter, more contemporary direction, reflecting the adjustments Alex has brought to the menu.
The result is a style that feels aligned with the Bondi environment, bright flavours, clarity on the plate and an emphasis on ingredients that speak for themselves. Alex’s work has contributed to Icebergs’ continued recognition in the Good Food Guide, including its current two-hat standing.
Cooking shaped by environment
The coastal setting plays an important role in how the Icebergs menu is built. Seafood is a consistent focus, and Alex designs dishes that sit comfortably within the restaurant’s ocean-facing context. Freshness, acidity and balance are recurring elements in the food, supporting the sense of place that defines the dining room.
Vegetables, local produce and house-made pastas round out the menu, with influence drawn from the restaurant’s long-standing connection to Italian coastal cooking. The approach is contemporary and adaptable, shifting with seasons and availability.
Leading through consistency
Icebergs is a busy, high-profile venue, and Alex’s role requires steady management and a strong operational focus. His leadership ensures the kitchen maintains the standards expected of a restaurant with such high visibility. Under his direction the team delivers consistency across services while continuing to refine and evolve the menu.
Honouring legacy while moving forward
Icebergs’ identity has been shaped over decades, and Alex works within that framework while introducing nuance, seasonal adjustments and new ideas. Reviews and interviews highlight the way the restaurant has continued to evolve, balancing tradition with modern dining expectations. Alex’s tenure has helped keep Icebergs relevant in a constantly shifting Sydney dining scene.
Looking ahead
Alex continues to guide the kitchen as Icebergs builds on its long-standing reputation. His approach emphasises seasonality, seafood and contemporary Australian cooking, keeping the menu aligned with the restaurant’s coastal setting. His work has contributed to Icebergs’ position as one of Sydney’s most recognisable and consistently awarded dining rooms.
