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18° & CLOUDY ON TUESDAY 25 SEPTEMBER IN SYDNEY
By Shannon Connellan
February 03, 2015
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Big Revamp Under Way for Bondi Cafe Harry's

Bondi's little espresso bar is expanding.
By Shannon Connellan
February 03, 2015
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Bondi convenience store-turned-brunch spot Harry's is about to expand. Owned by Harry Lambropoulos and his family for 15 years, Harry's Espresso Bar will see a complete redesign as Harry's Bar and Dining.

Set to reopen on Wairoa Avenue, the newly revamped Harry's will take over the laundromat next door as well. Having operated originally as a convenience store and a cafe since 2005, this little coffee bar in the corner is becoming a fully-fledged restaurant. The brainchild of Lambropoulos and his business partner, Chris Karvelas, Harry's will now exist as an 80-seater eatery overseen by new chef Bryan O'Callaghan (former Tilbury) — the focus on using only fresh, seasonal and local produce.

Breakfast at Harry's ain't going anywhere, it's just evolving. GF reports menu developments of coconut, yoghurt and chia pudding alongside quinoa balls with poached eggs and fatoush — fingers crossed for a continuation of their open bagels. If you're a bit of a late riser, lunch looks like stinging nettle and gnocchi, and the team will likely continue on their love for all things green juice, mango mint smoothie, housemade nut milk and fresh coffee-related. The good news for local Harry's enthusiasts is the team are opening for dinner service from February 12, Thursday to Saturday. O'Callaghan's menu is yet to be revealed.

Harry's Bar and Dining will open by the end of February, fully licensed with a selection of imported varietal wines and house made cocktails. But if you're not a fan of complete and utter change, they're keeping the beachside kiosk open — even now you can grab Five Senses coffee and pastries. They'll be slowly adding smoothies, housemade nut milks, organic sodas, sandwiches and more from this week onwards.

Find Harry's at Shop 2, 136 Wairoa Avenue, Bondi Beach.

Via Good Food.

Published on February 03, 2015 by Shannon Connellan

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