First look: Bondi Beach Public Bar unveils menu – and a squish burger

The squish burger

The squish burger

This summer, Bondi belongs to the squish burger. We're betting it's going to be the breakout dish on the menu at Bondi Beach Public Bar, the new eatery and drinkery that Maurice Terzini and Monty Koludrovic of Icebergs fame are opening on December 20.

Koludrovic describes the venue's food as "Italo-Aussie" and though there are echoes of The Dolphin Hotel, the pair's other pub, Bondi Beach Public Bar will dance to a different, even more casual tune. The stripped-back venue takes classic pub style as its inspiration, and the food will be an order-at-the-counter affair - just the ticket for anyone fresh from the sand.

The fried chicken

There's an homage to Belles Hot Chicken on the menu: here it's called Bella's, is on the milder end of the Nashville heat scale and comes with dill pickles, an aïoli spiked with chilli, and creamy parmesan and barbecue sauces.

There's no shortage of cheesy things. The "carbonara pizza" is topped liberally with mozzarella, parmesan and egg, while elsewhere an egg tops the chicken cotoletta, styled on a Holstein schnitzel with anchovies, capers and parsley.

If you're after something lighter, look no further than the antipasti plate, a spread of pickled vegetables and squares of focaccia alongside cured meats and Holy Goat La Luna. For something a little more substantial, there's the salt-roasted beetroot and burrata sprinkled with buckwheat.

Antipasti

And then there's the squish burger. It's a double-patty bacon cheeseburger, the squish-factor coming from its buns being flattened under the weight of a fish press. "It's important to squish with no heat so the bun stays soft and the filling doesn't steam too much," says Koludrovic. "It's a pretty quick process." The kitchen can keep both burger purists and the regular punter happy, plating salad fillings separately so diners can accessorise as they please.

James Hird, wine guy across Terzini's venues, plans to raise the bar of your typical pub wine list, with a Cantina Giardino rosé bottled especially for BBPB and an orange wine from Latta Vino sprinkled among the more entry-level drops. "For me drinkability is key," he says. "When people order a second glass you know you're in the right zone."

The "carbonara pizza"

Mixed drinks include batched classics such as Americanos and Negronis, as well as Terzini favourites such as the Delfino Spritz and a healthy dose of retro in the form of Harvey Wallbangers and White Russians.

Looks like the beach has some serious competition this summer.

Bondi Beach Public Bar, 203/180 Campbell Pde, Bondi Beach, NSW, (02) 9132 5777, bbpb.com.au


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Now open: Saxe, Melbourne
18.01.2018
Lankan Filling Station finds permanent Sydney home
11.01.2018
Hugh Wennerbom opens The Argyle Inn in Taralga
19.12.2017
What to order at Barangaroo House
14.12.2017
Morgan McGlone to open a New York-style grill in Melbourne
12.12.2017
Our favourite dishes: December 2017
11.12.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

Eleonore’s

On the surface, Eleonore's seems immune to fashion. Its lar...

E'cco

Two decades is a long time to stay on top of your game in t...

Flooded Gums

A fine scallop boudin blanc paired with charred squid and a...