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FOOD & DRINK

Melbourne Souva Institution Jimmy Grants Is Opening a Bondi Store

And it's launching with free souvas.
By Libby Curran
September 14, 2018
  shares

Melbourne Souva Institution Jimmy Grants Is Opening a Bondi Store

And it's launching with free souvas.
By Libby Curran
September 14, 2018
  shares

George Calombaris' Melbourne-born souva institution is again stepping out in Sydney, opening the doors to a new restaurant in Bondi Junction next week.

Heftier than its CBD sibling, which opened a year ago, this newcomer will showcase Jimmy's signature Greek-inspired street food, alongside frozen yoghurt treats from stablemate Yo-Chi.

On the menu, expect the same well-crafted souvlaki Melbourne has been enjoying for years, featuring pillowy soft pitas stuffed with the likes of slow-cooked lamb and tender beef short rib. Jimmy Grants' latest additions have also got a call up, including the Ms Gazi, with soft shell crab, kewpie mayo and Hellenic slaw, and The 2am, featuring either rotisserie chicken or eight-hour slow-cooked lamb, teamed with garlic sauce, pickled onions, lettuce and tomato. It's far from your average post-cab kebab.

And there'll be sides, too, including a grain salad and serves of Jimmy's hot chips covered in just the right amount of chicken salt.

If that sounds like the sort of food you can definitely get around, swing by the new store next Thursday, September 20 — they'll be handing out free souvas to the masses from 11am until 2pm.

Yo-Chi's signature fresh fro-yo flavours are sure to prove a pretty good match for those summer days to come — and a great treat post-Bondi Beach swim, perhaps. In the starting lineup, you'll find a swag of gluten-free, plant-based and classic dairy varieties, from chocolate to butterscotch and a cracking vegan honeycomb number. These guys are also famed for their huge selection of toppings, so prepare to go nuts with sauces, fruit, chocolates, lollies and more.

Find the new Jimmy Grants + Yo-Chi store at Shop 3025, Westfield Bondi Junction from Monday, September 17.

Published on September 14, 2018 by Libby Curran

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