Last weekend Bondi scored its newest wining and dining gem, with the opening of all-day eatery The Pacific Club Bondi Beach.
Making its home within Campbell Parade's Pacific Building, the chic bistro and beach club boasts quite the pedigree too, with the owners pulling together a pretty exceptional team of hospitality guns to help bring it to life.
Harvest Newrybar's Bret Cameron is heading up the kitchen, an expansive wine programme comes courtesy of award-winning sommelier Chris Morrison, and 2016 Australian Bartender of the Year Michael Chiem (PS40) is lending his talents to the cocktail list. The space itself is the work of Michael McCann, from Dreamtime Australia Design (Mr Wong, The Argyle), sporting a vibrant fitout that makes the very most of its beachside real estate.
A customised woodfire grill and a raw bar are the heroes of the kitchen, with a local seafood-heavy menu also paying homage to that idyllic waterfront location. Expect a host of top native ingredients, from the wattleseed butter atop woodfired crumpets with your morning coffee to the kangaroo loin with toasted rice, quandong and pumpkin juice you'll spy later in the day. The house riff on smashed avo comes on charcoal and black quinoa toast, and is served with macadamia and finger lime.
With its indoor-outdoor flow, it's the sort of spot where breakfast and lunch slip easily through to dinner, though the drinks offering is a drawcard in itself. Get excited for lazy summer afternoons on the deck, teaming ocean views with top-notch wines from all corners of the globe. Also a surefire hit is the lineup of signature cocktails, designed to capture the spirit of Bondi while complementing Cameron's crafty, modern Australian eats — including The Nut Cracker, with macadamia oil-washed gin and vermouth, and Here We Go Round with eye, basil and bush tonic.