bar food

Maurice Terzini is fed up with bad public bars, specifically bad post-mix drinks, bad ice, bad glassware, fussy food, bad publicans, straws and bottom-of-the-line spirits. He’s announced he’s opening Bondi Beach Public Bar in August 2017.

It won’t be a dining room, there’ll be nothing over $30 and it won’t do table service. Instead there will be an order-at-the-counter number system.

The Dolphin Hotel’s executive chef, Monty Koludrovic, is behind the menu. He’s tossing up a few ideas. One is a Japanese-Italian focus, spurred by a recent ramen takeover at Icebergs. Another is Roman-style pizza slices and salads. Other dishes on the cards are a burger, a minute steak and sustainable fish.

Quality produce is key; the team will work with the same suppliers The Dolphin uses, both in Italy and Australia.

Drinks will be fast and fresh, such as simple cocktails that are quick to make (“Who wants to wait for a Martini?”). James Hird (also from The Dolphin) is building the wine list.

George Livissianis is getting closer to the final design. The space will have a style mastered through repetition at Terzini’s other restaurants; raw with a simple colour scheme.

Bondi Beach Public Bar is slated to open on the corner of Curlewis Street and Campbell Parade in August 2017.