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What to Expect From Bondi Beach Public Bar, Sydney's New '80s-Inspired Pub From the Icebergs Team

Serving up rowdy tunes, White Russians in a can and Romanesque pizzas.
By Jasmine Crittenden
December 02, 2017
By Jasmine Crittenden
December 02, 2017

Before the year is out, Bondi Beach will have a brand new pub. And the folks behind it are no strangers; at the helm is Maurice Terzini, king of the Icebergs and Surry Hills' Dolphin Hotel, in this latest venture after just launching his own gin.

But, unlike his other projects, the Bondi Beach Public Bar (BBPB) won't have a dedicated dining room. Instead, the venue is going for a casual, old-school feel, inspired by Aussie pub culture of the '70s and '80s, when rock reigned supreme and the likes of AC/DC and Midnight Oil dominated the charts. As a soundtrack, expect a steady stream of rowdy tunes, reeling from rock and roll to surf rock to proto-punk.

The drinks list, taken care of by wine director James Hird, also has its origins in the '70s and '80s — but with some modern polishing. Forget anything remotely post-mixed and keep a look out for Terzini signatures, including the Negroni Spritz and the No. 8. New creations will include the Harvey Wallbanger and the White Russian, with the latter landing in your hand in a can.

As you might've guessed, there'll be an Italian bent to the food offerings, with dashes of Australiana. Leading the feast are a flat, crispy Romanesque pizza; the Double Patty Bondi Matty burger; Bella's Fried Chicken, which is an homage to Belle's Hot Chicken chef Morgan McGlone; and gelato-based sweet hits created by Jaclyn Koludrovic, who is responsible for The Icebergs' desserts.

According to Terzini, the design brief, as implemented by designer George Livissianis, went like this: "I told him to think [American fashion designer] Rick Owens goes to Palm Springs via Bondi". Get ready a raw, punk-influenced interior, featuring loads of concrete.

BPPB will open in late December, seven days a week, at 203/180 Campbell Parade, Bondi. Keep an eye on the pub's website and Facebook page for further details.

Published on December 02, 2017 by Jasmine Crittenden
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