Bodega in one word? Swingin’. The tunes. The skirts. The tapas and share plates making their way from the open kitchen, carried by some of the friendliest waitstaff in town. The energy is infectious. Slide into a baby-blue leather banquette and peruse the strictly Latin wine list while well-coiffed chefs build queso fresco towers atop arepas. The grill and deep-fryer are the weapons of choice here. Soft maple-laced brisket meatballs are rich and sticky, while a mint and cabbage slaw lifts charry calamari with romesco. Regulars still rave over the marshmallow and dulce de leche “banana split” – an MVP since Bodega opened – but there’s equal pleasure to be had in mango and passionfruit-topped milk parfait. Bodega has some much-loved siblings (Porteño, Continental and Stanbuli among them) but 10 years on, Elviz Abrahanowicz and Ben Milgate’s first-born still rocks and rolls in spades. Thoroughly modern party food.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Food: ★
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
