Former Milpa Collective Area Manager Phill Cooke and ex-Cali Press Area Manager Jacob Hill are the duo behind the latest addition to Bondi Beach’s eating scene.
Makaveli is serving up a curated offering of Italian-inspired snacks, small share plates, coffee, and inventive cocktails.
“Makaveli is more than just a restaurant; it’s an embodiment of our collective experiences and our deep passion for hospitality,” says Hill.
“The minimalist design ethos of Makaveli allows our food, coffee, and drinks to shine, offering a vibrant, modern space that reflects the energy and spirit of our local community.”
Jessica Young is leading the kitchen as head chef after time spent working in venues across Scotland and East London.
Young’s breakfast menu hosts a range of fresh pastries, granola bowls, and focaccia slices with toppings like mortadella, burrata, and pistachio pesto.
Into the evening, the dinner menu features a range of starters and small share plates including wild mushroom arancini and kingfish crudo with crispy capers.
“With a pronounced Italian influence, our menu is guided by what is currently available and at its peak freshness,” says Young.
“We are committed to responsible sourcing and maintaining close partnerships with local suppliers to ensure a menu that entices you to order one of everything.”
Cooke also takes on the role as head bartender, serving up a range of creative cocktails such as the Gertrude sour with elderflower and lychee and the willowdene with honey-infused lemongrass and lime gin.
Makaveli is open daily for breakfast, and Wednesday to Sunday for dinner.
