Bondi & Bourke

WHY GO

Australian cuisine can be hard to define but Wade Watson and Patrick McCarthy have done an excellent job interpreting their multicultural heritage through the food that they serve. Set in a charming ancestral home, Bondi & Bourke feeds hungry guests the most satisfying appetisers, bold and flavourful entrées, and the sweetest of endings.

TATLER TIPS

• Deny the urge to eat all the ciabatta with the gooey, cheesy spinach & bacon fondue starter because there are other things you must try:

• The USDA rib-eye, a fine specimen of highly marbled prime beef, is sublimely seasoned and perfectly cooked.

• The pan-fried whole sea bass with citrus and cherry tomatoes is not only a handsome dish but so delicious.

• Shellfish take centre stage in Bondi & Bourke’s delectable version of linguine vongole.

new Zealand lamb chops

US prime rib-eye 600g

australian burger