Alex Prichard brought Koshihikari rice into creamy, light risotto at Icebergs Dining Room and Bar; he worked green ants onto coral trout crudo. Those were not decorative gestures. They marked the way Prichard brought Australian native ingredients and Japanese cooking techniques into a Bondi kitchen built on a "new school" Italian menu shaped before him by Monty Koludrovic.
Prichard will step down as head chef and culinary director at Icebergs to open Sara Dining, a "small but ambitious" restaurant in Berry on NSW's South Coast. He will open the new dining room at Moraea Farm in winter 2026, in partnership with Linnaeus Collection, the luxury accommodation provider helmed by Manticore Projects developer Peter Yannopoulos and Nadia Raicevich.
Prichard Held the Icebergs Bench for Seven Years
The Icebergs role put Prichard in a lineage that includes Karen Martini and Monty Koludrovic, then asked him to hold the standard through repetition. During his tenure, he maintained the two hats awarded by The Sydney Morning Herald Good Food Guide3 to the Bondi restaurant.
Prichard did not inherit a blank page. Koludrovic's Italian menu was already established, and Prichard worked within it rather than scrapping it. He brought native ingredients and Japanese technique into the cooking without erasing the restaurant's established shape.
He calls the Icebergs role an "extraordinary opportunity" and says, "It has been an enormous privilege, and I am thrilled that I will maintain my connection with the Icebergs Group in coming months." The connection matters practically: he will keep providing culinary, creative and business direction while the group works through the succession.
Prichard also carried the kitchen through the group's hardest public chapter. A months-long investigation by the Herald and The Age in 2025 alleged that founder Maurice Terzini verbally abused his wife and protected his son, Sylvester Terzini, while aware of multiple sexual assault claims against him. Maurice Terzini denied the allegations, resigned as Icebergs director in March last year,4 and sold his remaining shares in June, days before a 60 Minutes broadcast.
Prichard Builds Sara Dining on His Own Terms
Moraea Farm gives Prichard a different bench from Bondi: not an inherited pass inside an established city institution, but a new restaurant near his South Coast home. Sara Dining is the project he has wanted to build for himself.
A first kitchen lets a chef set the method before habit hardens. Prichard can decide how the stations speak to one another, how the menu is paced, how the team learns correction, and how the room's identity forms from the first services rather than through later adjustment.
The partnership with Linnaeus Collection places Prichard inside a broader hospitality structure, with Yannopoulos and Raicevich named at the accommodation side of the work. That gives Sara Dining more than a lease and a stove; it places the restaurant inside an established hospitality operation from day one.
Winter 2026 is the marker. Until then, the useful facts are simple: Prichard leaves Icebergs' top kitchen role, opens in Berry, and builds the new restaurant at Moraea Farm with Linnaeus Collection.
Colonna and Smith Take Over Daily Operations in Bondi
Antonio Colonna and Brittany Smith will run day-to-day operations at the original Bondi restaurant until Icebergs appoints Prichard's successor. Both are senior, long-term members of the kitchen, which is the kind of continuity that matters at service level.
A kitchen handover is not held by a title alone. It is held by the people who know the prep rhythm, the pressure points on the pass, the timing between sections, and the small corrections that keep a dining room steady when leadership changes above it.
Colonna and Smith now carry that daily work at Bondi. Prichard's broader position remains open, but the kitchen has experienced people running it day to day.
The distinction is important: strategy may be in transition, but service still depends on mise en place, heat, timing and judgement. That work does not wait for an appointment.
Prichard Continues to Guide the Icebergs Group Until Succession
Icebergs Group says Prichard's departure will not affect operations across its three venues. Until a successor is appointed, he will continue to provide direction to Icebergs Harbour Bar at Crown, Barangaroo; Icebergs Bar and Kitchen at Sydney Domestic T3 Airport, which opened in early February;1 and the original Bondi restaurant.
That structure keeps Prichard attached to the group while Sara Dining takes shape. It also gives the existing kitchens a defined chain of responsibility during the interim period.
Icebergs Group chief executive Tasso Della Noce says, "Alex has been an incredibly important part of the Icebergs story." He adds, "We are all so proud of Alex fulfilling his dream, and grateful that he will continue to be part of the Icebergs family in coming months."2
Outside Icebergs, Maurice Terzini has returned to the kitchen this week for a series of "Cucina Povera" pop-up dinners at St Canice's, a homeless shelter in Rushcutters Bay, priced at $130 a person.
What Prichard Carries to Sara Dining in Berry
Sara Dining will not be Icebergs moved south. Prichard begins with a different place, different partners, and a different reason for being. What he carries is the discipline of a kitchen that had to hold its standard under scrutiny.
That is the part worth studying when the doors open: which habits belonged to Bondi, and which belong to Prichard. A chef's own room reveals the difference. The menu will matter, but so will the way he teaches the team to repeat it.
For Berry and the South Coast, Sara Dining brings a chef whose Sydney cooking is already well known to diners and the trade. The harder test comes after the first services, when Prichard has to turn the restaurant into more than an opening and start showing his method.
Prichard turns toward Moraea Farm with his first restaurant. Colonna and Smith hold Icebergs while the group chooses its next culinary lead. The craft now splits across two benches.
