Two & Twelve
Chef Patrick Killalea toured America to research the menu for Twelve & Two, a joint giving Bondi a taste of American-style barbeque. The dining room resembles a homey backyard, complete with a grassy patch just big enough to hold a double-barrel smoker. The theme is carried through with picnic-table seating and simple concrete walls and accompanying sketches of various food characters, such as the drunken prawn (who also features on the menu).
The most popular menu item is the beef brisket. Smoked for 14 hours and rubbed with a special mix of spices, it comes served with fresh milk rolls, pickles and Bourbon BBQ jus, all made in house. There are plenty of options to choose from, including smoky, drunken prawns cooked with coriander, garlic and chilli. For breakfast, try a selection of healthy options or the less healthy (but still tasty) fried chicken and waffles.
Beers and wines are an easy match for traditional barbeque food, but the bartenders here know a thing or two about putting together fresh and fun cocktails, too. Try a Bloody Caesar with pancetta-infused vodka. Or a Big Poppa, a mix of Tanqueray, Aperol, citrus and spritz finished off with a skewer of watermelon and a fried-chicken popper.
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