Bad Hombres' Bondi location is primed for summer with ceviche, regular drink specials and a spot just by the beach. After serving up inventive vegan dishes in Surry Hills for the past three years, Owner Jose Aritidello and Chef Greg Molinaro have expanded their plant-based Mexican to Sydney's eastern suburbs just in time for the warm weather.
Many of the favourites from the Surry Hills menu have made the journey to Bondi, including the signature cauliflower ($26.50) with oregano-paprika salt, cashew cream and salsa verde, served with corn tortillas. As part of the new summer menu, you'll find chipotle potato, miso eggplant, al pastor mushroom and Baja jackfruit tacos ($15 for three), which are the perfect post-swim fuel. If you're after something sweet, the corn creme brûlée with burnt chipotle-cacao sugar will be right up your alley.
For those in need of a drink, Bad Hombres Bondi has an extensive natural wine list. Head down on a Wednesday to find it all half-priced, so you can try a bottle of Italian pét-nat or skin-contact Victorian sauvignon blanc for just $32.50.
Other specials include Sunday's $20 share plates and $20 jugs of white wine sangria — made with Aperol, crème de pêche, pink grapefruit, lychee and passionfruit — and $12 tequila on Thursday.
All of this, as well as pre-batched margaritas, are also available for takeaway if you want to take the party home with you or set up a picnic on the beach. Find the new location on Hall Street, just off the main strip of Bondi Beach.
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