Head Chef Dion Green launches his Spring/Summer menu this week, his second menu launch since starting with small bar and restaurant Bondi Hardware in July this year.
The menu continues to offer a ‘global share-style food’ philosophy, with dishes that come in sets of four including Pollo loco pinchos – spiced chicken skewers on Mexican rice; Kingfish ceviche tostadas with grapefruit, orange, lemon, cucumber and mirin; and the always popular smokey pulled pork sliders with chilli slaw. The menu also offers a range of delicious new share plates including pancetta wrapped sardines on quinoa and eggplant salad with chilli; roast pork belly, onion rings, sautéed spinach and kale; and Hardware prawns with garlic, chilli and white wine served with sour dough.
Named after its original occupant of 30 years, a cluttered Hardware store, Bondi Hardware pays homage to its heritage, with the interior painstakingly transformed utilising exposed brickwork, beams, high gabled ceilings and recycled timber.
Celebrate the warmer months with fresh new flavours at Bondi’s craftiest bar and restaurant, where the welcoming ambiance, mouthwatering food and delicious beverages combine to create a uniquely Bondi dining experience.