SHORE THING
Surf’s up at Bondi Beach – especially Surf’s up at Bondi Beach – especially
when it comes to swell dining when it comes to swell dining
destinations. At the south end, Joe destinations. At the south end, Joe
Pavlovich and Alasdair France have Pavlovich and Alasdair France have
reanimated the iconic Bondi Tratt with reanimated the iconic Bondi Tratt with
mod-Med fare. Meanwhile, on the mod-Med fare. Meanwhile, on the
north side, Three Blue Ducks chef north side, Three Blue Ducks chef
Darren Robertson has unveiled Rocker, Darren Robertson has unveiled Rocker,
an all-day eatery that’s equal parts cafe an all-day eatery that’s equal parts cafe
and restaurant. Patrons can stop by for and restaurant. Patrons can stop by for
coffee in the morning, flash-fried coffee in the morning, flash-fried
prawns and radicchio salad for lunch, prawns and radicchio salad for lunch,
and sunset cocktails such as negronis and sunset cocktails such as negronis
with rosemary-infused rosé vermouth. with rosemary-infused rosé vermouth.
Flat-iron steak paired with beach Flat-iron steak paired with beach
greens is a novel take on surf and turf. greens is a novel take on surf and turf.1
South Brisbane’s CHU THE PHAT (above)
might draw culinary inspiration from the
hawker stalls of Hong Kong, Korea and
Taiwan, but its sprawling, split-level design
evokes an elaborate dining hall in New York.
The casual sibling to Madame Wu has a menu
that runs from snacks like trout fritters and pig
tails to smoked and fried duck with chilli sauce.Baklava, the sinfully sweet
dessert that dates back
generations, is morphing.
There are now savoury
applications, such as the
pork belly baklava at 1821
in Sydney. While chef Peter
Conistis has fused the treat
with a muffin (right) at the
takeaway store next to his
Sydney restaurant, Alpha.
“It’s a baklava within a
baklava,” he says. Little
wonder they sell out.NEO BAKLAVA
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Salvaged timber, swirling marble and
stained glass have been harnessed
with exquisite effect at Sydney’s
THE GROUNDS OF THE CITY (above),
a lavish spin-off to the beloved Alexandria
cafe. With grilled lobster, grain-fed
tenderloin, and affogato, it’s a magnet for
the Zegna crowd. There’s even a coffee sommelier.3
Wilson & Market, Paul Wilson’s brasserie at
Prahran Market in Melbourne, showcases
biodynamic vegetables, sustainable seafood and
ethically reared meats. Designers Kestie Lane Studio
melded the farm-to-table concept with sophisticated
furnishings. The 250-seater (above, right) is open
from breakfast to dinner five days a week.TABLETALK
TRENDING NOW
Edited by George EpaminondasTeam Rocker (left to right): Darren
Robertson, Cam Northway and Stuart
Toon; some of the dishes on offer.delicious.com.au 29INSIDER.