Drink_Gin and tonic

Bungalow 8 has reopened with fresh new interiors, entertainment and food and drink.

The food menu has been created by executive chef Justin Wise and features modern Australian beach club classics including seasonal salads and fresh seafood alongside schnitzels and burgers.

Larger platters are also available including the seafood plate for two, which includes mud crab, scallops, oysters, prawns, cured salmon, bugs and squid.

“We’re bringing Bungalow 8 back to life!” says Wise. “We’ve created a menu and a space where you can easily imagine yourself in Tahiti or Bora Bora. There are fresh salads with exotic fruits for a light bite or you can go all out and order the seafood platter or braised pork hock to share.”

The drinks include a range of local and international wines, boutique beers and jugs of summer-inspired cocktails.

A pitcher of Sloe Down Charlie is created with Sloe gin, apricot brandy, fresh pressed watermelon juice, lime, mint and soda. The Great Grape Cooler features grape Kool Aid with green apple Smirnoff, Shiraz, lemon, berries and lemonade.

Open for lunch and dinner seven days a week.

Image credit: Alana Dimou


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