Events Restaurants

Bondi Hardware Winter Menu

Bondi Hardware ­held an intimate media dinner this week to launch their new winter menu.

A Bondi favourite, the restaurant-bar takes its name from the hardware store that occupied the premises for thirty years; its interior reflecting the past with exposed brickwork, high gabled ceilings, recycled timber and the odd hardware tool on the wall.

Bondi Hardware
Bondi Hardware

Cocktails were served on arrival as well as Dos Equis Mexican Lager along with tasty canapés such as the crumbed goats chèvre and herb stuffed mushrooms, baked Ricotta skewers and crab crostini.

Bondi Hardware Winter Menu
The Hardware Fizz, The Flower Doctor

The Hardware Fizz was a refreshing mix of lemoncello, lemon juice and syrup topped with sparkling wine. The Flower Doctor was easy to drink with delicate flavours of gin, elderflower liqueur, lemon juice, honey water and orange blossom.

Bondi Hardware celebrated its first birthday in March 2013 and has since appointed new head chef Dion Green, former Sous Chef at Mrs Sippy in Double Bay. Originally from New Zealand, he has worked for Alessandro Pavoni at The Park Hyatt in Sydney, the Icebergs Group as well as in large scale catering as Sous Chef with Blue Line Cruises. His menu reflects Bondi Hardware’s philosophy of ‘global share-style food’ to be enjoyed in relaxed surrounds.

Bondi Hardware Winter Menu
Howard Park Wines

Three courses were matched with Howard Park Wines from Western Australia with a dessert to finish.

Bondi Hardware Winter Menu
Tuna Ceviche 

The Albacore Tuna Ceviche with roasted garlic, chilli, marjoram, pomegranate and crunchy lotus root was a medley of delicious flavours. The dish balances the freshness of the tuna with the tartness of the pomegranate, a hint of spice and finishes with a little bite from the chilli. The ceviche was well paired with the Howard Park Great Southern Riesling, a wine with good acidity, minerality and fruitiness.

Bondi Hardware Winter Menu
The Notorious P.I.G. and Roasted beetroot salad

The Notorious P.I.G. was presented as four succulent pieces of roasted pork belly with pureed and candied apple on a bed of mushy minted peas. The pork meat was tender and flavoursome and went well with the sweetness of the apple.

The dish was accompanied by a Roasted Beetroot Salad with goats curd, eschallots and beetroot reduction and the Howard Park Flint Rock Pinot Noir, a medium-bodied red with cherry flavours.

Bondi Hardware Winter Menu
Braised beef cheek

The Braised Beef Cheek with pickled Enoki mushrooms, horseradish mascarpone, jus and watercress needed no cutlery. Rich, hearty and melting in the mouth, the horseradish mascarpone added another layer of richness and bite to lift the dish. It was paired with the Howard Park Miamup Cabernet Sauvignon, an elegant and fruity wine with a dry finish.

Bondi Hardware Winter Menu
Apple and rhubarb crumble

Dessert was a warm Apple and Rhubarb Crumble topped with vanilla ice cream, accompanied by hot buttered rum spiced Batlow cider – both perfect to cosy up with on winter nights.

Some photos of the Bondi Hardware team below:

Bondi Hardware Winter Menu
L-R: Hamish Watts & Ben Carroll (Bondi Hardware), Eugene Casey (Howard Park Wines)

Bondi Hardware Winter Menu
L-R: Dion Green (Head Chef), Mark Dixon (General Manager)

Bondi Hardware Winter Menu
L-R: Bartenders Lachlan Sturrock, Dangerous Jose

Bondi Hardware Winter Menu
L-R: Christopher Martensson (Chef de Partie), Dion Green (Head Chef), Andre Kramer (Cook)

As per the original review, with its inviting and unpretentious vibe, tasty share plates and delicious drinks to match, Bondi Hardware continues to impress and charm.

Bondi Hardware’s Brunch is featured in our guide to Sydney’s Top Breakfast & Brunch Spots

Bondi Hardware
39 Hall Street
Bondi NSW 2026

The Bondi Hardware Winter Menu media launch was held on Monday July 1, 2013.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.