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Seafood restaurant and fish restaurant in sydney



Salmon and Bear was born out of a passion for simple tasty food, good health and true hospitality. Inspired by adventure, we encompass all that is great and outdoorsy. 

We’re taking it back to basics - delicious seafood cooked over charcoal in a Mibrasa oven alongside traditional fish shop favourites in an intimate log cabin setting - perfect for post adventure gatherings.

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Casual Seafood Eatery


Our aim is to bridge the gap between outstanding quality seafood and casual dining prices. Removing a few frills means we can offer produce of the highest calibre such as Ora King Salmon for diners who like to eat out regularly.

We have two stores. Our first Log Cabin can be found in Zetland, going with the casual flow and due to the size of this venue we don’t take bookings. Just rock up unannounced and our friendly staff will happily accommodate you. We have a great outdoor area, perfect for alfresco dining.

Our second, bigger store is located in Newtown on the famous King Street. If you are looking to book a table then this is the space for you. We can also cater for functions and birthday parties. 


"Imagine a frozen lake in the middle of Alaska. On the lake is a fishing hut. The inside is decked out with wood and the occasional taxidermy animal head. It's warm and inviting and feels like... cozy. Now move this hut to Zetland and you have Salmon & Bear."


Joe, Joel and Mark from Salmon and Bear



Having shared many a tale over a crafty ale - Joel Katz, Joe Ward & Mark Jensen together dreamt of something special. These men - wise veterans of hospitality - understood Australia’s unequivocal access to exquisite seafood. They dreamt of bringing this bounty to the people - sustainably, in style yet without the fuss or cost of fine dining.

With decades of hospitality experience and more than a few fish suppers behind them, they created a casual environment where good humans can gather and enjoy hearty seafood suppers every day of the week. That place is Salmon & Bear and we’d love to share our brand of hospitality with you.

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Discovered by Joel on a trip to Spain, most of our food is cooked in the Mibrasa oven - a coal fired beast that harnesses the power of fire and flame to impart a delicate smokey flavour. Burning hotter than the sun - it seals the fish on the outside, crisping fish skin to perfection whilst keeping it moist, almost poached, on the inside.

So special is our Mibrasa that it’s only usually found smouldering in Michelin star establishments. Part dragon, part oven - this animal takes will, might and hard earned skills to master. With a lifetime of oven taming experience Mark Jensen rules supreme - bringing you chargrilled and mouthwatering fish of otherworldly calibre.

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When it comes to seafood sustainability NZ’s South Island based Ōra have it nailed. As a direct result of their traditional breeding program they’ve produced one seriously good looking Salmon...the Ōra King. Tasty enough to change the tide - he’s actual factual oceanic royalty.

Born and raised in the world's purest waters, it boasts a bright silver skin and has a much rounder belly than Atlantic salmon giving a more generous fillet. It’s oil content not only ensures a wonderful mouthfeel but keeps the fish from drying out during cooking. The result, perfect salmon that has a creamy, almost buttery texture.

Ōra King are fully committed to protecting the ecology of our oceans too. Their focus on sustainability and quality is what got our attention and together, we’re helping to ensure fish suppers of the future. Swimming in line with these high standards - all of our fish is carefully procured by seafood supplier Jules Crocker of Joto fish. Supplying to Sydney’s finest eateries they’ve harmonised perfectly the balance between high quality, sustainably caught fish and casual prices.

Our partners

Joto Fish is a supplier to Salmon & Bear


Joto Fresh Fish is a customer focused business, delivering the very best seafood products available in Australia. We listen, understand and deliver on customer expectations. Our aim is to bring our restaurant customers the very best product every single day so that they can in turn, give their customers the very best experience.

Founded in 1998 by Jules Crocker, Joto Fresh Fish is widely reputed as the source of highest quality seafood in Australia. The business was acquired in early 2016 by The Poulos Bros. Group and is operated by Jules and his team of highly skilled and passionate fishmongers. 

Mibrasa oven cooks fish perfectly


Feeding the senses.

It isn’t overrated to say food is one of life’s great pleasures. We at Mibrasa like to take it quite seriously in fact, which is why we dedicate our energy to providing quality cooking tools needed to keep food alive using the most primal means of cooking – with pure fire.

Born between the Mediterranean and the Pyrenees, the Mibrasa team are constantly reminded of the natural elements, which is why we strive to design and build our products to maximise and retain the natural authentic flavours that comes from quality produce.