Tuesday, October 23, 2018

Bonnie's Food + Wine at BBPB, the natural wine bar in a bar

Bondi Beach Public bar has opened its very own wine bar, Bonnie’s Wine & Food. Just in time for the upcoming Bondi summer,
Bonnie’s is a simple, relaxed, fun wine bar where the producers are the heroes

“Bonnie’s is based on an Italian enoteca with a strong Australian accent. It’s a place were you can share wine by the glass or by bottle while enjoying a small snack or share a few plates in an intimate space at the back of Bondi Beach Public Bar.
It’s low-key, less like a serious wine bar and more like a relaxed party, we are in Bondi Beach after all.” – Maurice Terzini

After successfully road testing the intimate space in hosting a 7-night residency by Philadelphia’s Beddia Pizzeria, cooking what Bon Appétit Magazine claimed as “the best pizza in the USA,” the team knew Bondi would love to enjoy this fun venue within a venue all summer long.

Bonnie's wine list isn't written for sommeliers, it's a wine list crafted for Bondi, for people to come in and understand a little more about the people and places it was produced. It's real wine, farmed from real people locally, sustainably and naturally.


You’re not here just to navigate an eclectic collection of hard-to-find real wines from cult growers. You’re here to have fun and understand a little more about some great Australian producers with a few off-list offerings from further afield. All served chilled.” – James Hird, Head Sommelier

The list will feature a number of wines from no more than 4 to 5 Australian producers at any one time and will change when new releases are available to tell new stories, a great way to showcase specific wine makers and regions.

 

Owen Latta is one such producer on the opening list. Bonnie’s will be pouring his Nebbiolo Rose and an Orange wine, giving the drinker a glimpse into the producer’s patch of earth. It’s an easy, accessible way to understand wine. All Bonnie’s wines will be served chilled to specific temperatures, perfect for those balmy Bondi nights.



More refreshing drinks come in the form of the Aperitivi classics. The menu features drinks like the Negroni Sbagialto and the Pony Club, our takes on traditional Italian bar drinks plus a few types of Spritz and some of Terzini’s signature numbered drinks. Finally, Bonnie’s will feature a unique collaboration with Melbourne’s Bar Americano called the Antica Fashionita x Ten Pieces. This drink dedicated by Americano’s Matthew Bax to Terzini’s fashion label Ten Pieces, is a bourbon-based tippler enriched with house Amaro Americano after idling with local & Mediterranean fruits, herbs and spices.

The menu of snacks and share plates will be constantly evolving. On offer is a suite of light dishes as snacks with wine, which when ordered in volume becomes a fund dinner to share. Opening classics by Chef Monty Koludrovic include grilled Sardines with Salsa Verde, Marinated Tuna with Peppers, Shallots, Lemon, Salami, Parsley and Fennel, Calamari St Andrea and Meatballs Calabrese. Bonnie’s take on Pizza, our Pizza Fritta in red, white or green will also provide that fluffy, light and crispy snack to pair perfectly with wine. All dishes are served on traditional silver plates; in fact, if it didn’t fit on the tray, it didn’t make the menu.


 

Artistic contribution has always been an important part of a venue to the team, and Bonnie’s is no exception. Local artist Brett Chan has provided some needed fun on the Bonnie’s walls with his installation in the style of “future primitive”, inspired by a summer-time entitled “Nebula Haze”. The art in the room is designed to change often and will also feature another installation by artist Matthew Bax in coming months. On the music front, Bonnies is entrusting friend and collaborator Carly from Picnic, a well-known Sydney DJ and party promoter, to provide the eclectic soundtrack mixing an intersection of funky post punk, 80s, hip hop and some straight up classic disco.

 

Visit

150 Curlewis Street Bondi Beach (Inside Bondi Beach Public Bar)

Open: Wednesday – Sunday from 6pm.
Book: Everyday from 3pm by calling #02 8090 6972 or email realwine@bonniesbondi.com

 

 

 


Tuesday, October 23, 2018

The Dolphin Hotel 2nd Birthday Party

 

The Dolphin Hotel celebrated its 2nd Birthday by throwing an all venue party, taking out the dining room tables to make an impromptu dancefloor where guests danced to the sounds of Melbourne's disco DJ star CC:DISCO. Signature Dolphin Hotel cocktails were pouring and their famous pizzas and aperitivo snacks were served to the the crowd of Sydney's food industry, fashion media, models, photographers & artists.

 

 

 

 

 

Patrick Zaczkiewicz & Chrisanthi Kaliviotis.jpg

 


 


 

Lana Kington & Guest

 


Georgina Reid & Deni Todorovic

 


 

Dominique Elissa

 


 

Alice McCall & Guest

 


 

Steve Ivimey & Lucy Wood



 


Tuesday, August 14, 2018

Pizzeria Beddia

 


“This is the best pizza in America (yep, we said it)” - bon appétit

Joe Beddia of Pizzeria Beddia, the best pizza in America touched down on Bondi Beach, July 22nd-July 28th, 7 nights only.

The Vatican has the Pope, Sydney has Buddy Franklin, Philadelphia has Joe Beddia.


Lauded as the best pizza in America, Joe Beddia brought his world-famous pizza to Bondi Beach Public Bar, with a bespoke 60-seat pizzeria made entirely of pizza boxes purpose-built for the occasion.

Swapping Philadelphia for Bondi Beach, Joe worked hand in hand with good friends chef Monty Koludrovic and sommelier James Hird to seek out the perfect local produce for the menu and the wine list of Australian naturals and foreign rarities.


Pizzeria Beddia is not your typical pizza place. The 5-year old pizzeria occupying a nondescript corner storefront in Fishtown, Philadelphia, has just two employees, no seating, no phone, is cash only and prepares just enough dough for 40 ‘pies’ (pizza) a day. Open just four nights a week, Joe’s pies usually sell out immediately, lending to the famous queues that form several hours in advance of the doors opening.

A great dough makes a great pizza… That’s why half my day is spent making it.” - Joe Beddia


After time spent working in Japan (Joe is a former brewer, spending time at Hitachino brewery) Beddia came to a life changing lesson, that you could dedicate yourself to one thing, do it really well and be successful. His second moment came after he sought out legends of the pizza world, cold calling Chris Bianco of Pizzeria Bianco and 80-year old Dom DeMarco (Di Fara Pizza, Brooklyn), to talk tips, tricks, pizza philosophy and techniques. “It was like talking to Biggie Smalls,” Beddia says of speaking with Bianco.

“I slowly realised that all of my pizza heroes didn't really follow any strict codes. They created their own paths.”- Joe Beddia


Beddia has made every single pie to come out of his restaurant since day one. What you may not expect when visiting Beddia’s Pizzeria is the absence of a wood fired oven in favour of a gas Montague deck oven. “It produces a real dry heat that I prefer,” ­Beddia says. “Plus, there’s a bit more room for error.” Beddia’s pizzas bake at 600 degrees for ten minutes, unlike traditional Neapolitan-style pizzas that cook at 900 degrees for a few minutes. The result, a well done pie, crispy at the bottom, soft on top but not watery, with deep charring on the crust. Beddia prides himself on sourcing much of his ingredients locally.

“I feel like I came to pizza by being observant. By being a genuine fan. By seeing, tasting, and feeling. It was a culmination of life and pizza experiences. That's how I arrived at Pizzeria Beddia.” - Joe Beddia


Some Philadelphia locals call Joe the Pizza Jesus. Others refer to him as the Jiro Of Pizza. Beddia counters with “It’s just f*#king pizza.”

“Joe Beddia is a visionary, visiting pizzeria Beddia in Fishtown Philadelphia remains one of my greatest food memories. It’s so exciting to have Joe in town for a 7 day run at BBPB. It will be wild!!! His style is unique and you can see how America’s fallen in love with his unique pies!” – James Hird, Icebergs Group Sommelier

Closing Pizzeria Beddia on the 31st March this year, Beddia opens his newer and bigger restaurant in Fishtown in Fall/Winter of 2018.

 

Australian media responded overwhelming positive to Joe Beddia, Contributing to it selling out every night.


 


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