Harry’s Bondi is entering the dinner game, with a series of Sunday night takeovers by young-gun chefs from some of Sydney’s best restaurants.
Chica Bonita’s executive chef Alejandro Huerta will be serving up tacos on March 8; Ume Burger head chef Kerby Craig will flipping his signature burgers on April 5; and Jack New, sous chef at soon-to-open Japanese diner Teramoto, will be rolling bougie gold-leaf sushi on May 3 (with the Prince of York team behind the bar).
On April 26 Icebergs sous chef Meesh O’Donnell (ex-Bennelong) will be dishing out modern Korean snacks. Plus, catch Cafe Paci chef Simon Drolz-Cox on March 15, Dear Saint Eloise head chef Hugh Piper on March 22, and Momofuku Seiobo sous chef Michael Lo Presti on April 19.
Each chef’s menu will feature snacks and small plates under $20.
Connor Sainsbury Canham from Whole Bunch Wines will be curating a wine and cocktail list unique to each menu. Expect cocktails made with locally sourced lemon myrtle and seaweed, plus Espresso Martinis shaken up with house-made almond-macadamia milk.