Tuesday, April 24, 2018

Bondi Beach Public Bar


Maurice Terzini and the team behind the Dolphin Hotel opened the doors to Bondi Beach Public Bar

on the 20th of December 2017.

In the couple of months it’s been open Gourmet Traveller, Good Food, Broadsheet, Concrete Playground and The Daily Telegraph to name a few, have all been big fans, scattering reviews, key highlight meals and what’s on articles along their pages and online webpages regularly.

BBPB (Bondi Beach Public Bar) is open 7 days a week 11am till 1am everyday (Midnight on Sundays). Taking a spin as a modern public bar and a representation of a modern day pub in 2017, tapping into the energy and attitude of 70s & 80s Australian pub culture. The Locals of Bondi are often seen at the new Family-Friendly Bar right on the stunning Bondi Beach. “It’s an ode to traditional public bars, so there are counter meals, it’s an everyday venue.” - Maurice Terzini

The Bar is a sharp, raw, contemporary space, featuring lots of grey, white, black and concrete to make an easy fuss free space.With the blank canvas of the Bar, artist Matthew Bax has created a custom installation and works by late Australian photographer Rennie Ellis ads bright life and mood around the venue.

The food heroes are namely; Pizza - romanesque, flat, crispy in style with a nod to New York and New Jersey; The “Double Patty Bondi Matty” or “Squish” burger, a rendition of a burger Monty Koludrovic made with Matty Matheson (VICE Munchies) for an event last year at the Icebergs; "Bella’s Hot Fried Chicken", a homage to good friend Morgan McGlone of Belles Hot Chicken fame; sweets to revolve around house made gelato by Icebergs Dining Room’s Jaclyn Koludrovic.

Being a bar there will also be a spin on the classic bar snacks, including Pinzimonio; Prosciutto Crochettes; Herb Polenta Nuggets, and a King Prawn Piadina with Fennel, Herbs & Seaweed.

Any pub menu wouldn’t be complete with plates like schnitzel, fish and steak. The BBPB take on these classics are: Cotoletta Alla Holstein - Crumbed Chicken, Fried Egg, Anchovy, Caper, Lemon & Rocket; Bistecchina - Black Angus Minute Steak, Proper Chips & Roasted Mushroom Sauce; Grilled Market Fish - Cauliflower Caponata, Olive, Radicchio, Dill & Lemon.

The Drinks list has taken lots of interest with its Fast and Fresh classics such as the No. 8, Negroni and a selection of Spritzes as well as Harvey Wallbangers & White Russians.

Along the Classics there is the extensive Wine list, “It’s been great fun putting together the BBPB wine list. It’s pretty wild for a Public Bar to have Latta Vino orange wine and our exclusive bottling of Cantina Giardino Terzini Anfora Rosato in the mix. We really wanted the Public Bar list to be accessible so we have sourced some cracking lo-fi wine made in the Adelaide Hills (a Sauvignon Blanc) and Pinot Grigio from the King Valley in Victoria to keep the beach-goers hydrated.” Comments James Hird, BBPB’s sommelier & drinks list creator.

Get involved!: BBPB website: https://bbpb.com.au/



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