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.
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.
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.
Howard Park Wines
Three courses were matched with Howard Park Wines from Western Australia with a dessert to finish.
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.
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.
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.
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:
L-R: Hamish Watts & Ben Carroll (Bondi Hardware), Eugene Casey (Howard Park Wines)
L-R: Dion Green (Head Chef), Mark Dixon (General Manager)
L-R: Bartenders Lachlan Sturrock, Dangerous Jose
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
The Bondi Hardware Winter Menu media launch was held on Monday July 1, 2013.
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