Drake

Really, really good. All of the food was exceptional. Highly recommend the Wagyu beef and lamb neck mains. NOTE: it is BYO, but the corkage fee is $ 25!, not $ 7, as previously mentioned in some of the reviews.

The wagyu beef skirt and the lamb neck was OUTSTANDING! Oysters and swordfish sashimi were awesome as well. It is BYOB but NOT $ 7 as previously reported. They got their full license now and it is a $ 25 corkage fee :(no marks against them for that tho we should have asked before reading the old review and buying a bottle of wine next door. Highly suggested!

You can’t go wrong here! With meals that are designed to share, this restaurant knows what it is doing. The service is excellent, the food is excellent and the drinks are excellent. My favourite was the wagu beef cooked medium rare. It was so juicy! And packed with flavour. The gnocchi had some freshness to it and the lamb was also very good! Definitely recommend trying this place in Bondi beach! The dessert white chocolate with honeycomb was a little sweet, however, still tasty and well presented !

I am giving this place five stars just for the mango and yoghurt cocktail. It was delicious! It tasted like a splice and I was oozing with pleasure every sip I took. The staff seemed to genuinely be pleased that I loved their creation. If I could add a few more stars for the atmosphere and décor I would.

Coffee was good. Customer service was poor.
We were the only people getting coffee and the Barista portrayed an air of wishing we wouldn’t bother him with an order. To be honest I’ll probably indulge him by jogging on down the road next time to one of the magical Cafes where the staff want to serve you and don’t make you feel like you’re annoying them with your patronage.

5 stars for this one, great coffee with Toby’s beans.
Simple yet delicious menu for breakfast.
Friendly stuff and very attentive.

Hot spot BYO restaurant in Bondi.
REPEAT.
Hot spot BYO restaurant in Bondi.
Why are you reading on? That tells you pretty much everything you need to know and if you know Bondi you know how rare a beast this is. Oh okay, here’s some more: this is the latest Eastern subbsies place-​to-​be and it’s already teeming with the young, the pretty, the probably-famous-but-I’m-not-up-to-date-with-my-celebrities-so-I-can’t-be-sure types with shiny hair and white smiles. Chef Ian Oaks holds court in a warm, lively, buzzing restaurant on the corner where La Macelleria used to be, it’s a great space and the food is even greaterer, provided that’s a word. I’m not sure about that, either, but it feels right so I’m running with it.
The menu is seasonal, locally sourced and sustainable. The standout dish for me was the entrée of Raw fish, celery hearts, green chili, and coriander. I could have eaten it all night, the cubes of fish were firm and flavoursome, and the salsa had a happy kick that I felt against my tonsils. Tea-​smoked ocean trout, celeriac, sorrel and liquorice was also good, although I don’t know what sorrel is and was too self-​conscious to ask in case it’s something I should really have known. The place was so loud the waiter thought I said «duck» when I said «cod» — no hard feelings, it really was pumping that night — but brought a dish of Roast pumpkin, streaky bacon and brussels sprouts as a make-​good from the kitchen, which was as delicious as it was kind.
And, yeah. BYO. I mean. In Bondi? That’s just so great. I wish more places did it but they probably won’t because Bondi.

Really good value for money.
Food is fabulous, service is friendly and fast. They only opened one month ago but it’s always packed so you better off book in avdance, especially sat and sun.
It’s currently byo but it seems they will have their licence soon