Upper East Side Bondi is the newest dining experience to hit Sydney’s Eastern Suburbs.
The high-end dining destination takes inspiration from global travels and beachfront havens, dishing up contemporary Australian fare while offering a relaxed and informal ambience.
With head chef Jason Dean (ex-est, Bentley Restaurant & Bar) at the helm, Upper East Side Bondi features a range of menus: snacks & raw, plates & shares, bar, banquet and cheese & desserts.
Dishes include Bloody Mary tempura oysters; smoked fish finger milk bun slider with lettuce and rosemary mayo; beetroot and buffalo curd salad with smoked almond and salted honeycomb; kingfish, white bean, basil, green onion and pepper salsa; and slow cooked Wagyu 6+ with smoked eggplant, broccoli and pickled onions. For dessert diners can enjoy salted caramilk ice cream with blueberry and fried banana bread, along with other options.
Cocktails have been designed to enhance the dining and social experience. Select from an extensive cocktail menu that includes the Voodoo Punch featuring three types of rum with hints of apricot cherry, lime and grapefruit or The Upper East Side Colada, with Havana Especial rum, coconut puree, lime, pineapple and Blu Curacao.
Upper East Side Bondi’s interiors feature full-sized palm trees, tropical plants cascading down the walls, white exposed brick, driftwood and bamboo furniture, white mosaic tiles, with a starry ceiling of over 100,000 fairy lights.
Located on O’Brien Street in Bondi, Upper East Side Bondi is open lunch and dinner seven days a week until midnight, and for brunch on Saturday and Sunday from 10am.