We have some exciting news, Merivale has announced the appointment of Joachim Borenius as Head Chef of Coogee Pavilion Ground Floor. Joachim will work closely alongside Executive Chef Jordan Toft to introduce a tasty new winter menu for the vibrant beachside destination. Zac Sykes returns to the tree-lined streets of Potts Point to take the lead as Head Chef of The Fish Shop.
Swedish born Joachim comes to the Coogee Pavilion kitchen with a background working in some of the world’s most acclaimed restaurants including The Fat Duck in Brey, New York’s per se and Sydney’s Marque Restaurant. He first joined the Coogee team in November 2014 as Senior Sous Chef and quickly made his presence and experience felt, working with Executive Chef Jordan Toft to refine the menu and each individual dish.
With a career shaped in the world of fine dining, Joachim believes that creativity takes all shapes and forms and he loves the challenge of bringing out the hidden textures and flavours in Coogee Pavilion’s seasonally-led, coastal menu. Personally, Joachim adds that for all his travels and vast experience, he has never before come across a venue quite like the Coogee Pavilion Ground Floor where the atmosphere and clientele transitions with the time of day and the change of seasons. Joachim and Jordan are currently refining a hearty selection of winter dishes which will shortly be introduced to the Ground Floor.
Following twelve phenomenal months at the award-winning Coogee Pavilion, Zac Sykes returns to The Fish Shop. Zac, along with Executive Chef Jeremy Strode, will deliver a fresh and diverse seafood menu that brings a breezy seaside spirit to the cosmopolitan heart of Potts Point.
The Brisbane-born seafood specialist originally joined The Fish Shop in May last year, before heading beachside for the launch of Coogee Pavilion. Zac had already displayed his skills in several Merivale kitchens since first landing in Sydney in the late-1990s – setting up the oyster bar at Felix and enjoying a stint at Bistrode CBD alongside his friend and revered colleague, Jeremy Strode.
Earning his stripes at restaurants including Neil Perry’s Bistro Mars and Berardo’s in Noosa, Zac spent nearly three years working under the esteemed guidance of Greg Doyle at Pier, before taking on the position as Head Chef at Omega. In 2005, Zac made his mark at Fishface, where he fine-tuned his seafood skills with the dynamic Stephan Hodges. More recently, he excelled in the kitchens of Capital Grill & Bar and Trocadero Brasserie & Bar in Melbourne.
With a less is more approach, Zac is introducing several new seasonal dishes to The Fish Shop’s weekly market list, with a strong focus on sashimi and raw plates.
Coogee Pavilion – Ground Floor
169 Dolphin St, Coogee, NSW, 2034
Instagram: @coogeepavilion #coogeepavilion
The Fish Shop
22 Challis Avenue, Potts Points, 2011
Instagram: @merivale #merivale