Flour Eggs Water A Tavola Bondi
The same ingredients that made Darlinghurst's A Tavola a hit, but with a heavier hit of the ocean.
November 07, 2013
A Tavola, the restaurant once described by Good Living's Simon Thomsen as "one of the loveliest, sexiest Italian eateries" has doubled the lovely and the sexy with the grand opening of sister restaurant in Bondi.
The new joint is on iconic Hall Street, home to a madhouse of cuisines and culinary delights and looks to maintain the standard and feel of the Darlinghurst original. It features the same 10-metre marble table, the same pasta (made daily on said table), and the same simple, honest Italian grub that has made chef Eugenio Maiale a major player in the Sydney food scene.
The restaurant is headed by Maiale's second in command, Luke Randall. Randall has been working with Maiale since 2009, so if anyone is going to be able to keep the dream alive in Bondi, it's him. Given the location, the Bondi shop will place more of an emphasis on seafood, incorporating the fresh frutti di mare into pastas, main meals and an Italian take on bar food.
Maiale's style of cooking comes from his family's roots in Abruzzo, a north-eastern region of Italy, and focuses on simple food, fresh ingredients and pasta made with a bit of love. Typically, each dish is reduced to as few components as possible, cooked as perfectly as possible. Maiale aims to translate this into the new Bondi shop, bringing a bit of his vision of Italy to the beach.
The traditional home in Darlinghurst has been outstandingly popular since it opened 2007, and the new shop hopes to bring that popularity to the table by the sea.
Images: Nikki To