Maurice Terzini opens Bondi Beach Public Bar

Advertiser content: Vittoria Coffee x Icebergs

Icebergs Dining Room and Bar's Maurice Terzini and Monty Koludrovic share what makes Icebergs an unforgettable dining experience in Sydney in the first episode of Vittoria Coffee's Perfect Blend series.

Maurice Terzini is excited about his "tongue in cheek" remix of the Harvey Wallbanger cocktail.

"We're also doing Raspberry Gin, a take on the raspberry lemonades you get in pubs," the veteran restaurateur waxes.

Bondi Beach Public Bar, the latest project from Terzini and his business partners at Icebergs and The Dolphin Hotel, taps the cheeky side of 1970s and 1980s Australian pub culture.

The bar's squish burger and salad stick.
The bar's squish burger and salad stick. Photo: Jason Loucas

While it'll include a rock'n'roll soundtrack and a James Hird-driven wine list, the food menu isn't all steak and schnitzel.

There's a compressed ''squish'' burger on the menu, herb polenta ''nuggets'', king prawn piadina and Sydney ubiquitous fried chicken.

"I learnt a lot at The Dolphin, but we have a restaurant and wine room there so it is more flexible," Terzini says.

Herb polenta nuggets.
Herb polenta nuggets. Photo: Jason Loucas

Don't expect a time-warp project – Bondi Beach Public Bar is a 21st century beachside pub. Terzini says his brief to designer George Livissianis was simple: "I told him to think [American fashion designer] Rick Owens goes to Palm Springs via Bondi."

And not many 1970s pubs commissioned art installations. Matthew Bax has created a 23-metre piece. And the artwork has its own matching drink. Only in Bondi.

Daily 11am-1am (midnight on Sundays)

Bella's fried chicken.
Bella's fried chicken. Photo: Jason Loucas

203/180 Campbell Parade, Bondi,