RAFI North Sydney articulates a coastal New South Wales identity through a lens of contemporary precision and sustainable sourcing. The kitchen, led by Matias Cillóniz, utilizes an iron bark-fueled charcoal grill to impart a delicate smokiness to premium proteins. A signature South Coast tuna dish exemplifies this balance, where buttery cubes of raw fish are lacquered in a fragrant chilli oil and grounded by the nutty depth of tahini. Texture is a primary focus, seen in the house-made sourdough pita—puffed and yeasty—designed to sweep through silken hummus topped with crispy chickpeas. The Glacier 51 toothfish is meticulously marinated in koji to enhance its natural sweetness before being charred to achieve a caramelized exterior that yields to flaky flesh. Aromas of roasted oregano and lemon zest rise from plates of grilled octopus, while the vibrant leche de tigre granita provides a sharp, citrus-driven contrast to Sydney Rock oysters.