The trek up the hill from Bondi Beach has its rewards. Perched along the north end of Campbell Parade is The Hill Eatery, North Bondi’s latest restaurant.
Chef Sam Smith, (ex Perth’s Balthazar and Duende and Paddington’s L’Etoile) has teamed up with friends Sarah Hendriks and Michael Benson (owners of Porch and Parlour) to create a provincial style eatery with an emphasis on organic and sustainable produce.
The Hill Eatery, North Bondi
“Provenance is the mantra,” Sam explains, with his father catching the fish in Port Lincoln, the beef coming from organic beef farm ‘Old Mans Gully’ in Scone and vegetables grown locally.
The philosophy is to serve share plates using fresh and sustainably-sourced produce and by doing so, giving a nod to the producers and suppliers. The fitout reflects that ethos of keeping it simple, fresh and welcoming. The premises have been designed by architect partner, Michael Benson, using locally-sourced recycled materials. The floor and tables are made by local builders from recycled timber in Botany. The space has a rustic and provincial feel during the day, with brightly coloured flowers sitting in beer bottles and the sun streaming through the glass frontage.
The wine list has an Australian focus and has been selected by Alexander Relic to complement the food concept. You’ll find wines such as the Willow Creek Vintage Brut 2007 from the Mornington Peninsula (VIC), Schulz Vignerons Semillon “Clara” 2010 from the Barossa Valley (SA) and Narkoojee Pinot Noir 2010 Gippsland (VIC) with some available by the glass.
The bar section invites you to linger over cocktails, or “tales” as they are called here. “The Hill Tales” lists drinks which continue the theme of the food. Many use Australian spirits such as Tamborine Mountain Cane Spirit and Westwinds Gin as well as house-made syrups – all well priced at $14.
Garden Fresh ‘tale’
Light and refreshing, the Garden Fresh ‘tale’ is made with Absolut Elyx vodka, Pimms no.1, fresh lemon, Sam’s apple and rhubarb syrup, cucumber, mint and topped with tonic.
At the media lunch launch, guests enjoyed a variety of dishes which showcased the style of food. Below is a snapshot of the menu where each dish is fresh, flavoursome and highlights the main ingredient.
Pickled prawns ($12)
Coffin bay oysters ($2 ea)
Jamon wrapped field mushrooms with lemon and sage ($12)
Grilled calamari with crunchy greens, ginger and dukkah ($22)
Falafel salad, quinoa tabouli, tahini dressing ($19)
Pan-seared King George whiting, avocado salsa, lime ($24)
Mixed seafood pie with Atlantic salmon, king prawns, endive, radish, lemon ($26)
Slow braised organic beef, potato, broccoli, pea, mint mash ($28)
Garden peas, broccoli, spinach, mint and parmesan ($12)
The Hill Eatery is a place of simple elegance that is quintessentially Bondi – relaxed, welcoming and totally unpretentious. Every dish is prepared with respect to the ingredients, with the theme of fresh flavours, seasonality and wholesome produce running through the menu. The rustic fitout and relaxed vibe encourage you to return and enjoy the hospitality. Come for lunch or dinner and you’ll experience the passion that the owners have poured into their new venture.
L-R: Michael Benson, Sam Smith, Sarah Hendriks
The Hill Eatery
Shop 5, 39-53 Campbell Pde
North Bondi 2026
(02) 9130 2200
Open for lunch and dinner. Bookings can be made for groups of six or more.
This article is posted on Gourmantic.com. All rights reserved. Copyright © 2014