Acclaimed Roman chef Sarah Cicolini is preparing to lead the Summer Series at Icebergs Dining Room and Bar this February. For the Sydney industry, having the force behind SantoPalato on the Bondi pass is a major event.
Sarah will work alongside Icebergs culinary director Alex Prichard for a three-night residency titled La Cura-the act of care.
The residency centers on using traditional Roman ideas with the best Australian ingredients. Sarah is famous in Italy for her modern take on classics like carbonara and her deep knowledge of the quinto quarto or offal tradition. This collaboration represents a significant technical exchange between central Italian heritage and the unique palette of Australian produce.
Working together
For the Icebergs team, this is a chance to see zero-waste cooking from a different angle. Sarah’s style is based on instinct and "pure and holistic" raw materials, focusing on retrieving and updating old recipes rather than following modern trends. The three-course menu, priced at $200 per person, will be served across exclusive dinners and a lunch service on February 4th and 5th.
Alex Prichard has described Sarah’s cooking as being built on history and real passion. This partnership means the Sydney crew has to adapt to a way of working where the raw product dictates the technique. The Icebergs kitchen will be reimagined for three days to accommodate Cicolini’s approach, which is deeply personal and rooted in the traditions of her Abruzzese heritage.
Bringing Roman food to Bondi Beach means being very specific about sourcing. Sarah has found that working with Australian producers gives her a new set of ingredients to use with her home traditions. The menu is built around the freshness of local produce used in a Roman way, exploring how these two worlds meet at the pass.
The challenge for the BOH team lies in the precision required for Cicolini's signature dishes. While her cooking may seem simple, the depth of flavor relies on the meticulous selection of ingredients and a deep understanding of traditional Roman seasoning and textures. This exchange of ideas is where the real value lies for the chefs in the kitchen, offering a fresh perspective on hatted standards.
Leading the summer series
The residency is the main event of a summer program that brings global talent to Bondi. It is more than just a guest spot; it is about building a connection between two different culinary worlds and a shared commitment to creativity. The La Cura series also includes a broader cultural experience, with resident DJs and signature drinks by Don Julio and Tanqueray in the bar.
For other chefs, this is a great example of how a hatted restaurant can get a fresh perspective. It shows the value of connecting different cultures through a shared love for the craft and the product. As the February dates get closer, the focus remains on how these two styles will mesh during the high-pressure service of an iconic Sydney venue.
The event highlights the continued global influence on the Australian dining scene and the importance of international movements in refreshing local perspectives. Sarah Cicolini's arrival in Sydney is one of the most anticipated collaborations of the 2026 season for a reason.
