Bondi Hardware: Winter Menu Launch, Bondi Beach (1 July 2013)

39 Hall Street, Bondi Beach NSW 2026

http://bondi-hardware.com.au

Sharing the hardware love

Thanks to Olivia Warne from Pendulum Communications for inviting me to the launch of the winter menu at Bondi Hardware. Uber transport was provided to and from the restaurant which was very much appreciated with all the cocktails and Howard Park matching wines on offer. The high-end car and service was much nicer than your standard taxi although expect to pay a bit more for the luxury. I really like how the Uber app shows you how long the driver will be and where they actually are on the map — very cool and informative. Welcome cocktails of Hardware Fizz and The Flower Doctor were both refreshing and enjoyable. There were plenty of tasty canapes before sitting down to our pre-determined spots for a four course sharing menu. 

The Albacore tuna ceviche had enjoyable flavours although proved a little bit of a challenge to eat on a lotus root crisp filled with holes. Was nicely washed down with the 2012 Great Southern Riesling. The Notorious P.I.G arrives with 4 pieces of roasted pork belly easy to share. Pork was cooked well and the dish flavours worked well together. Suitably matched with the 2011 Flint Rock Pinot Noir. Braised beef cheek was melt-in-your-mouth and a good match for the robust 2011 Miamup Cabernet Sauvignon. I always love a good crumble and the Apple & rhubarb crumble hit the spot for a wintery night. The menu listed vanilla ice cream although it seemed to be more of a crème anglaise. I'm more a fan of ice cream with my crumble. The Warm Mulled Batlow Cider with Captain Morgan Spiced Gold Rum was a highlight for me with well-balanced flavours. Hopefully they'll add it to the cocktail menu during winter. I could have happily finished the night there although presented with the opportunity to try the Prawn pizza tempted me. Decent sized prawns matched with garlic, chilli, baby spinach and lemon was very good although beware of the whole roasted garlic cloves unless you're protecting yourself from vampires.

SNAPSHOT REVIEW:

PROS: Buzzing atmosphere, Nice event cocktails and tasty dishes, Enjoyable matching wines, Friendly and helpful staff

CONS: Parking can be very hard to find in the area, Very popular at the end of the week so best to make a reservation to avoid disappointment, If you have a fear of hardware tools then it's best to avoid this place

MUST TRY: Warm Mulled Batlow Cider if they put it on the menu, Revisiting to try other dishes

VERDICT: A smoothly run launch event that highlighted some enjoyable dishes and wickedly good cocktails that tempts me to plan a revisit with friends. I'll be keeping the Uber app for emergencies.

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Uber transport provided to and from the restaurant — much nicer than a taxi 

The Flower Doctor cocktail — refreshingly good 

Dos Equis beer, The Flower Doctor, Hardware Fizz 

Baked ricotta skewers 

Crab crostini

Crumbed goats chèvre and herb stuffed mushrooms 

Winter Launch Menu 

Howard Park 2012 Great Southern Riesling

Cheers with our fellow diners 

Albacore tuna ceviche with roasted garlic, chilli, marjoram, pomegranante & lotus root 

Howard Park Margaret River 2011 Flint Rock Pinot Noir  

The Notorious P.I.G; 4 succulent pieces of roasted pork belly with pureed and candied apple & mushy minted peas ($20) 

Roasted beetroot salad with goats curd, eschallot, shallots & beetroot reduction 

Howard Park Margaret River 2011 Miamup Cabernet Sauvignon 

Braised beef cheek, pickled Enoki mushrooms, horseradish mascarpone, jus & watercress 

Apple & rhubarb crumble with vanilla ice cream — very nice although the 'ice cream' seems more like a crème anglaise

Warm Mulled Batlow Cider with Captain Morgan Spiced Gold Rum
SIMON FAVOURITE :-) 

Cheers to warm mulled Batlow cider 

Prawn with garlic, chilli, baby spinach & lemon ($20) — supper time. Good flavours although includes plenty of garlic so you might smell like a garlic clove in the morning

Nice way to present the cutlery 

Speech time — welcome, eat, drink and be happy! 

Eugene Casey from Young & Rashleigh Wine Merchants 

Head Chef Dion Green at the kitchen helm 

Annabel Langbein 

Friendly service with Bondi smiles

Me and the +1 guests 

Luke Hines and Scott Gooding from My Kitchen Rules 

Florencia Bonet-Pyke and Lynette Bolton

Tom Steinfort (far left), Marni Ewing, Rochelle Fox 

Bondi's craftiest bar & restaurant 

This table is a little scary 

Official photographer 

Batlow Cider and Vale Pale Ale on tap 

Tequila options 

Uber transport — help yourself to the tissues, water and lollies 

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