Hot spot BYO restaurant in Bondi.
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Hot spot BYO restaurant in Bondi.
Why are you reading on? That tells you pretty much everything you need to know and if you know Bondi you know how rare a beast this is. Oh okay, here's some more: this is the latest Eastern subbsies place-to-be and it's already teeming with the young, the pretty, the probably-famous-but-I'm-not-up-to-date-with-my-celebrities-so-I-can't-be-sure types with shiny hair and white smiles. Chef Ian Oaks holds court in a warm, lively, buzzing restaurant on the corner where La Macelleria used to be, it's a great space and the food is even greaterer, provided that's a word. I'm not sure about that, either, but it feels right so I'm running with it.
The menu is seasonal, locally sourced and sustainable. The standout dish for me was the entree of Raw fish, celery hearts, green chili, and coriander. I could have eaten it all night, the cubes of fish were firm and flavoursome, and the salsa had a happy kick that I felt against my tonsils. Tea-smoked ocean trout, celeriac, sorrel and liquorice was also good, although I don't know what sorrel is and was too self-conscious to ask in case it's something I should really have known. The place was so loud the waiter thought I said "duck" when I said "cod" - no hard feelings, it really was pumping that night - but brought a dish of Roast pumpkin, streaky bacon and brussels sprouts as a make-good from the kitchen, which was as delicious as it was kind.
And, yeah. BYO. I mean. In Bondi? That's just so great. I wish more places did it but they probably won't because Bondi.