Anatoli, Bondi Junction

It’s modern Greek but not as you know it.

Anatoli Restaurant, the fourth venue in the Eastern’s transformation officially launched with a media dinner showcasing the best of the new restaurant’s food and wine.

Anatoli, Bondi Junction
Anatoli Dining Room

Located on level one of the Eastern, the 120-seater restaurant brings a clean and geometric design with a 3-D optical illusion black and white floor, a sweeping marble bar and a trompe l’oeil wall creating a sense of style and space.

Anatoli, Bondi Junction
Anatoli Bar

Anatoli has assembled a stellar team with Executive Chef Matt Fitzgerald who also heads El Topo, Chimmi’s rum cantina and The Publican at the Eastern. His previous experiences includes the Bentley Restaurant & Bar and Bather’s Pavilion.

Anatoli, Bondi Junction
L-R: Manuel Conti, Matt Fitzgerald

Wimmy Winkler (ex Quay, Becasse, and Claude’s Restaurant) manages the restaurant and sommelier Manuel Conti brings his experience from Marque, two Michelin star Il Pellicano and three Michelin star Enoteca Pinchiorri, both in Italy.

Anatoli, Bondi Junction
Wine Wall

A solid list of 250 wines has been internationally sourced and hand-selected by consultant Alon Sharman (ex Arras and Sydney Morning Herald Good Food Guide Silver Service Award 2010 winner). The list includes a section on Greek wines with an explanation and tasting notes of the common grape varietals.

Anatoli, Bondi Junction
Trompe l’oeil wall

Anatoli offers a Greek -inspired share plate menu that plays on traditional flavours with Fitzgerald’s modern take, the result of extensive research in Greek cuisine including a stint in the kitchen with two generations of Greek families.

At the media launch, a large selection of the food menu offered a taste of modern Greek matched with Greek wines. The 2010 Domaine Sigalas Assyrtiko, Athiri from Santorini ($13) is fresh and crisp with a dry chalky finish reflecting its volcanic terroir and the excellent 2011 Ktima Driopi ‘Classic’ Agiorgitiko, Peloponnese ($14) drinks easily with a delicate berry nose and soft tannins on the palate.

Top picks from the starters include the addictive Taramasalata ($10), ever so airy and light in texture, with balanced flavours and a touch of citrus, the fun to eat Whole Globe Artichoke with Lemon Butter ($10) and the crisp and well-seasoned Fried White Bait & White Bean Skordalia ($12).

Anatoli, Bondi Junction
Iggy’s Bread $5, Pickled Vegetables $6, Taramasalata $10

Anatoli, Bondi Junction
Goats Curd, Tomato, Wild Weed & Red Onion $16

Anatoli, Bondi Junction
Pork Terrine, Crispy Pigs Ear, Barrel Aged Feta & Fig $15

Anatoli, Bondi Junction
Whole Globe Artichoke & Lemon Butter $10

Anatoli, Bondi Junction
Fried White Bait & White Bean Skordalia $12

The Charred Okra, Burghul, Anchovy & Garlic ($14) is a standout, an excellent combination of Mediterranean flavours and textures which make it a dish not to be shared. The Roast Sardines, Fennel & Lemon ($16) impress with their freshness and simple flavours that are redolent of the region.

Anatoli, Bondi Junction
Charred Okra, Burghul, Anchovy & Garlic $14

Anatoli, Bondi Junction
Roast Sardines, Fennel & Lemon $16

Anatoli, Bondi Junction
Spelt Salad, Swede, Red Cabbage, Apple & Walnut $14

Anatoli, Bondi Junction
Bonito, White Anchovy, Tomato, Caper & Oregano $25

Lamb dishes which feature extensively in Greek food take on a twist the Lamb Belly, Sumac & Mustard ($25) and the Moussaka, layered with lamb mince, eggplant and a creamy cheese topping is a hit among meat lovers.

Anatoli, Bondi Junction
Lamb Belly, Sumac & Mustard $25

Anatoli, Bondi Junction
Moussaka

Anatoli, Bondi Junction
Saffron Chicken, Jerusalem Artichoke & Fragrant Millet $32

Anatoli, Bondi Junction
Roast Brussels, Hazelnut, Haloumi & Filo $12

For the sweet-toothed, a delectable array of desserts includes Wine Poached Pear, Custard, Semolina & Almond ($16) and Milk Pie, Kumquat, Honey & Sesame Halva ($16).

Anatoli, Bondi Junction
Wine Poached Pear, Custard, Semolina & Almond $16

Anatoli, Bondi Junction
Warm Chocolate Cake, Mastic Ice Cream, Rizogalo & Shortbread $16

Anatoli, Bondi Junction
Pistachio Cake, Yoghurt Ice Cream, Apricot & Liquorice $16

Anatoli, Bondi Junction
Milk Pie, Kumquat, Honey & Sesame Halva $16

Anatoli, Bondi Junction
The Anatoli Team, with Executive Chef Matt Fitzgerald (centre)

Anatoli offers a memorable dining experience in the heart of Bondi Junction. The bistro-like setting and decor make the venue inviting, and although noise levels rise when the restaurant is full, it is much like what you would find in boisterous eateries along the Aegean. The menu is inventive and the dishes are beautifully presented. While they may not suit all tastes, they offer a vast and pleasing choice including tasty vegetarian options.

Much like modern Greek wines that have undergone a regeneration by applying modern wine-making techniques to indigenous varietals, Anatoli fuses modern Greek flavours with the best of Australian produce.

This is Greek food but not as your yia yia* makes.

Anatoli
1st Floor, The Eastern
500 Oxford Street
Bondi Junction
anatolirestaurant.com.au

Lunch – Friday to Sunday, 12pm-3pm
Dinner – Tuesday to Sunday, 6pm-10pm
Wine Bar – Tuesday to Sunday, 6pm till late

Anatoli Restaurant on Urbanspoon

*yia yia is Greek for grandmother

Anatoli media launch dinner was held on Tuesday 6 August, 2013

This article is posted on Gourmantic.com. All rights reserved. Copyright © 2014

Anatoli, Bondi Junction was last modified: June 5th, 2014 by Corinne

Corinne

Corinne is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards for 2013 and several cocktail competitions. She is also named in the Australian Bartender Most Influential List for 2013.
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4 Comments:

  1. Anatoli is fantastic. How clever being so Greek yet so modern Australian at the same time. The best of both worlds. Really sophisticated food which stays true to Greek origins but using the finest Australian ingredients. So light and fresh – you cant go wrong.

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