Bondi Beach Public Bar
Bondi's iconic corner restaurant has relaunched with a new chef and a (rather affordable) seafood-heavy menu.
Sydney's been going through some changes lately, but it's not all bad news. Though, when Icebergs and Bondi Beach Public Bar Executive Chef Monty Koludrovic left Australia for the US — going on to open Strings of Life cafe in Los Angeles — it was a bit of a punch to the gut of our local hospo scene.
Yes, that means the venue's famed 'squish burger' — a cheeseburger flattened with an iron fish press — is no more. But Koludrovic has been replaced by Executive Chef Tom Walton (ex-The Bucket List, Deus Bar + Kitchen, Nudefish Poke), and he's taking the restaurant in an exciting (and rather affordable) new direction.
It starts with the recently launched spring menu, which embraces Bondi's beach culture with heaps of fresh seafood, all served at prices that won't break the bank. Think Cali fish tacos with smoked chilli mayo and pico de gallo ($7), raw tuna tostada with avo crema and pickled onions ($8), and tuna poke bowls made using sustainably sourced, MSC-certified fish that's served atop rice noodles, edamame and sriracha ($19).
While you won't find Koludrovic's squish burger on the menu, there is a full menu of very tasty looking milk bun burgers to choose from — including classic, al pastor pork and eggplant schnitty with haloumi varieties (all $15 with fries). And regular old pub eats like chicken schnittys, fish and chips, and steaks make the cut too. Or stop by on a Sunday for an incredibly reasonable $15 roast special that's served with yorkies, roast potatoes, greens and gravy.
For drinks, the focus is on classic cocktails with a beachside vibe — expect margaritas, spiced mojitos and cosmos, plus elderflower bellinis, negronis and espresso martinis (all for just $14). And you can continue to expect those same laid back vibes you love about the restaurant, with the concrete-heavy fit-out unchanged and the regular art installations still on the docket.
Food images: Jason Loucas.
Updated September 4, 2020.