‘I’m not interested in opening another restaurant’: Famed restaurateur Maurice Terzini on closing Snack Kitchen

The man behind Bondi establishment Icebergs Dining Room and Bar has opened up on the closure Snack Kitchen - a Potts Point project he undertook with his son. It is over... for now, but here’s what he has planned next.

Maurice Terzini’s project in Potts Point has closed, the Iceberg’s Dining Room and Bar owner opens up on what’s next

Famed restaurateur Maurice Terzini’s Potts Point project with his son is over. For now.

Earlier this year, the Icebergs Dining Room and Bar owner opened Snack Kitchen with his son Sebastian, with a focus on Euro-style snacks paired with an eclectic mix of wines.

However after less than four months, the team announced the venue would be taking a hiatus while the building it’s housed, La Strada, undergoes a renovation.

But last month Terzini sold off wines, spirits, plates and kitchenware from the restaurant in a “Pop down” sale.

Terzini told The Daily Telegraph that the concept was never going to be permanent.

Snack Kitchen that was in Potts's Point, but has now closed. It was a joint venture with restaurateur, Maurice Terzini and his son, Sylvester. Picture: Supplied

Terzini (with son Sylvester) is considering opening the concept in another venue. Picture: Supplied

They are looking at sites with several chef collaborations.

And there is still a chance the restaurant concept will “pop up” in another location.

“It’s a bit like an exhibition. If you don’t see it while it’s on, you miss out,” Terzini said of the concept.

Meanwhile, fresh off Terzini’s Jackson on George win at the AHA Awards for Best Restaurant and Metropolitan Hotel of The Year, Terzini has cabaret bar and lounge Mirage KX in Kings Cross.

The 60-year-old said what’s motivating his decisions are “smaller, kooky projects that make me feel good.”

His plan is to turn Mirage into Sydney’s version of London’s famed Kit Kat Club.

Maurice Terzini reopened iconic Sydney Bar, Jackson's on George. Photo: Supplied

“It’s grown-up clubbing,” he said. “I like grungy, dive bars but I don’t want dirty toilets.”

It’s these sorts of projects that are filling up his schedule, rather than another ambitious big restaurant.

“I’m not interested in opening up another restaurant at the moment,” he said.

“Everything is great and there are people out there doing interesting things but I don’t see anything lasting 30 years.”

“I don’t see another Rockpool or Icebergs.”