Overview
Hotel Ravesis, the legendary Bondi establishment where locals and tourists alike have had many a memorable night out, enters a new chapter with the opening of Spanish restaurant Alzado on the first floor. With Bondi Beach as a backdrop and lively energy from its customers seeking good times, Ravesis is a prime location for Alzado's vibrant, easy-going holiday vibes.
The new Spanish coastal diner arrives by way of collaboration between Ravesis owner Aya Larkin, executive consultant chef Pablo Tordesillas, and head chef MJ Olguera. Larkin says, "There's always been a rhythm between the beach, the Bondi village, and its end-of-day sunset dining culture. We wanted Alzado to capture that — creating a space where people can wander up straight from the sand and find themselves staying all afternoon. It's elevated, yes, but not formal — it's about a shared table full of great food and ice-cold drinks, and those moments where lunch effortlessly rolls into the evening. We're excited about this new chapter for Hotel Ravesis and to give this magnificent dining space its time in the sun once again."
Spanish-born Todesillas (ex Merivale executive chef) and Olguera's menu is designed for long, boozy lunches, apertivo afternoons, and bustling dinners that stretch long into the evening. There are plenty of easy-eating snacky options that pair perfectly with a glass of featured dry sherry or vermouth on ice. Spain's deceptively simple favourite pan con tomate is served with a tin of anchovies or Jamón Ibérico. There's whitebait with aioli, patatas bravas with salsa brava, and grilled sardines with saffron.
The sun-soaked wrap-around balcony is primed for another round of oyster martinis — made with oyster shell-infused vodka, and served with a Sydney Rock oyster — with a selection of small plates such as preserved tuna with the pickled goodness of onions, chilis and olives, and potato crisps piled high and layered with Jamón Ibérico and pickled peppers. For mains, opt for seafood rice, lamb belly ribs, fresh grilled market fish, or a hefty one-kilogram ribeye.
Todesillas says, "Alzado is about distilling the essence of coastal regional Spain into a Bondi setting. When you eat in Spain, the best meals are often the simplest — a piece of fish grilled on the plancha, a plate of peppers with nothing more than olive oil and sea salt, a glass of something cold alongside. That approach — letting produce speak, cooking with heart, and keeping flavours true — is what we've brought to Alzado. It's food designed to be shared, to linger over, and to always feel generous."
Images: Parker Blain.
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