Elevating suburban dining with culinary techniques usually reserved for elite city spots, former Sokyo head chef Sanghyeop Kim and restaurateur Alex Cameron have officially launched Fishnets, a moody Japanese diner transforming the evening landscape of Bronte.
Redefining the Neighbourhood
Following a highly anticipated launch in July, the venue is already changing the local dining rhythm. Why leave the neighbourhood for a great night out? For years, residents faced a frustrating reality where a lively cafe scene vanished after lunch. Cameron saw an opportunity to shift this dynamic entirely.
He started by launching Table Manners in early 2024. Now, he has expanded that vision just 400 metres down Macpherson Street. He envisions a genuine community precinct. Locals can grab a cocktail at one spot, then stroll down for dinner at the other. It is all about creating a nocturnal heartbeat for the suburb.
The Art of the Details
Leaving behind the massive scale of The Star, Kim specifically sought a kitchen where he could balance traditional discipline with a relaxed edge. Enter Fishnets. Here, the focus narrows down to the tiniest details.
Take the rice, for instance. Kim blends hard, round Niigata grains with sweeter, softer Aomori varieties to engineer the ultimate texture. Then comes the vinegar. He uses a rare, deep-red drop made from saké lees, a technique adopted from a past mentor. These subtle choices elevate the food to a standard rarely found outside the city centre.
Coastal Flavours and Classic Cuts
The menu dances across borders. While the technique remains firmly Japanese, the ingredients speak to the Australian coastline and European influences. Kim actively designed the dishes to reflect the specific, laid-back character of the local area, which he notes is vastly different from neighbouring Bondi. Premium nigiri cuts like otoro, mackerel, and paradise prawn anchor the offering.
Looking for something heavier? A massive 500-gram yellowfin tuna katsu arrives ready to share, accompanied by a glossy Japanese demi-glace. Smaller plates show immense creativity. Yuzu-pickled tomatoes sit atop a smooth mix of tofu, mascarpone, and crème fraîche, all resting on crispy rice. Kim crafted this dish so the tofu softens the citrus bite perfectly. Meanwhile, local pippies swim in a rich beurre blanc spiked with yuzu kosho.
A Shadows-and-Light Atmosphere
Bright sunshine dominates the street outside. Inside, a completely different world awaits. Interior designer Blainey North overhauled the 50-seat room to craft a deeply intimate, shadowy space. Curved walls and layered fabrics surround leather booths, while a striking Japanese folklore mural by Nix Francia demands attention.
To match this sultry atmosphere, former Fred’s bartender Russell Downie drives a cocktail program heavy on Japanese ingredients. A highly focused wine list champions Japanese winemakers across the globe, sitting alongside a sharp sake selection. Working alongside group executive chef Luke Churchill, Kim’s culinary vision is available for dinner from Wednesday through Sunday, with lunch sessions running on the weekends.
Published Date 10-August-2026
