Top Menu

Bondi Hardware hosts winter menu launch

A Sydney local favourite bar and restaurant Bondi Hardware, named after its original occupant of 30 years, a cluttered Hardware store, celebrated the launch of their new winter menu and recently appointed head chef at an intimate dinner this week.

The restaurant pays homage to its heritage, with the interior  transformed utilising exposed brickwork, beams, high gabled ceilings and recycled timber.

Bondi Hardware held an intimate media and celebrity dinner to launch their new winter menu. Inspired by a ‘global share-style food’ philosophy, the menu reflects the casual dining experience, with emphasis on value and quality, which is becoming prevalent with what consumers want. Guests included top media and celebrities such as Luke Hines and Scott Gooding from MKR, Lynette Bolton – WAG Nation star and wife of Sydney Swan’s player Jude, TV reporter Tom Steinfort, radio and TV presenter Rochelle Fox, Marni Ewing – wife of Home & Away actor Dan Ewing, and NZ TV chef Annabel Langbein who is in Sydney launching the second series of her hit TV show The Free Range Cook.

Guests enjoyed three courses matched with wine, and dessert to finish.

Upon arrival guests were treated to cocktails Dos Equis Mexican Lager and canapés. After mingling at the bar they were seated for a three courses matched with wine, and dessert to finish.

Guests were left feeling warm and cosy after their hearty and wholesome winter meal, and after dinner drinks at the bar continued late into the evening.

Warm mulled Batlow Cider was on hand to warm up guests.

Recently appointed new head chef Dion Green  has experience working under the likes of renowned chef Alessandro Pavoni at The Park Hyatt in Sydney, and most recently mentored by Erik Jansen at Mrs Sippy Double Bay, where Dion’s role was pivotal in the success of the launch of the restaurant.

Green has also worked for the Icebergs Group, which includes restaurants North Bondi Italian and Bondi Icebergs, and has experience in large scale catering through his time as Sous Chef with Blue Line Cruises.