Bondi’s bustling Hall Street is home to local favourite bar and restaurant Bondi Hardware. Named after its original occupant of 30 years, a cluttered Hardware store, the restaurant pays homage to its heritage, with the interior painstakingly transformed utilising exposed brickwork, beams, high gabled ceilings and recycled timber.
Bondi Hardware recently appointed new head chef Dion Green, former Sous Chef at Mrs Sippy in Double Bay. The talented 28 year old chef from New Zealand has experience working under the likes of renowned chef Alessandro Pavoni at The Park Hyatt in Sydney, and most recently mentored by Erik Jansen at Mrs Sippy Double Bay, where Dion’s role was pivotal in the success of the launch of the restaurant. Dion has also worked for the Icebergs Group, which includes restaurants North Bondi Italian and Bondi Icebergs, and has experience in large scale catering through his time as Sous Chef with Blue Line Cruises.
Last night Bondi Hardware and Dion held an intimate media and celebrity dinner to launch their new winter menu. Inspired by a ‘global share-style food’ philosophy, the menu reflects the casual dining experience, with emphasis on value and quality, which is becoming prevalent with what consumers want. Guests included top media and celebrities such as Luke Hines and Scott Gooding from MKR, Lynette Bolton – WAG Nation star and wife of Sydney Swan’s player Jude, TV reporter Tom Steinfort, radio and TV presenter Rochelle Fox, Marni Ewing – wife of Home & Away actor Dan Ewing, and NZ TV chef Annabel Langbein who is in Sydney launching the second series of her hit TV show The Free Range Cook.
Upon arrival guests were treated to cocktails (Hardware Fizz & The Flower Doctor) Dos Equis Mexican Lager and canapés of crumbed goats chèvre and herb stuffed mushrooms, baked Ricotta skewers and crab crostini. After mingling at the bar they were seated for a delicious three courses matched with wine, and dessert to finish. To start tuna ceviche was matched with Howard Park Great Southern Riesling, followed by The Notorious P.I.G; 4 succulent pieces of roasted pork belly, served with a side dish of roasted beetroot salad and accompanied by Howard Park Flint Rock Pinot Noir. The third course was a hearty braised beef cheek with a glass of Howard Park Miamup Cabernet Sauvignon. Dessert was a classic winter favourite of apple and rhubarb crumble with vanilla ice cream, accompanied by hot buttered rum spiced Batlow cider. Guests were left feeling warm and cosy after their hearty and wholesome winter meal, and after dinner drinks at the bar continued late into the evening.
This winter cosy up at Bondi’s craftiest bar and restaurant, where the welcoming ambiance, mouthwatering food and delicious beverages combine to create a uniquely Bondi dining experience.