The Pacific Club Bondi Beach
The colour scheme at Pacific Club Bondi Beach is lush and blush; there are muted pinks, cream-coloured booths and gleaming brass fixtures. And an impressive floating fireplace at the entrance.
The Pacific Club serves breakfast, lunch and dinner seven days a week and has strong upmarket-bistro vibes. On a street where wetsuit-clad surfers duck into poke-bowl bars, it’s a notably more refined addition to Bondi’s dining scene.
The menu uses everyday flavour combinations and introduces native Australian ingredients into the mix. Instead of the classic pairing of pork and apples, there is grilled pork cutlet with pickled muntries, fruit from the South Australian desert, which taste like spiced apples.
For breakfast there’s a “native plum bowl”, a spin on the popular acai bowl. The acai berries are replaced with a puree of Kakadu and Davidson’s plums, and topped with coconut, berries and cacao nibs. There’s also kelp-infused butter, sea lettuce (a seaweed that looks like green tissue paper) and desert lime across the menu. For dinner, there’s a grilled kangaroo loin, cooked rare, with quandongs (wild peach) and intensely nutty, toasted Nimbin Valley brown rice.
The wine list involves Australian whites and reds and drops from New Zealand, Italy and France.