Drake is by Bondi local and award-winning chef Ian Oakes. Here you can perch at the bar with a wine, snacking on smoked bresaola and Woodside Charleston Jersey brie, or sit down to a three-course meal.
Small plates include pan-seared gnocchi with mushrooms, hazelnuts, golden raisins and blue cheese. The Pecorah Dairy blue and the potatoes are both from Robertson in the Southern Highlands.
Sides are generously portioned, such as a bowl of roast pumpkin, Brussels, pumpkin seeds and breakable pieces of bacon, or spiced grain salad dotted with labne and fresh pomegranate. Duck is a signature dish, being Oakes’ favourite game to cook with. It can come roasted and served atop a sweet carrot puree, gingerbread crumbs and soft cipollini onions.
For dessert try the ricotta doughnuts with toffee-apple jam and lemon curd, and honeycomb-coated white-chocolate parfait with almonds and salted caramel.
Acme & Co. took care of the interior; they are friends of Oakes’. It has an organic, comfortable feel and uses recycled timber such as tallowwood; the pass is from an old wharf.
Drake is only open for lunch and dinner, though breakfast is on the cards down the track.
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