The Pacific Club Bondi Beach has opened in Sydney’s eastern suburbs, bringing a new all-day dining bistro and beach club to Campbell Parade.

Bret Cameron, formerly of Harvest Newrybar, is leading the kitchen team with a menu showcasing local and Australian native produce.

The 100-seat venue features an open kitchen with a customised wood-fire grill and a raw bar serving a range of seafood such as Ballina prawns and Sydney rock oysters.

“For me, cooking on an open flame makes me feel more in touch with nature,” he says. “Working with fire allows me the freedom to extract such a diverse range of flavours that I’m excited to bring to Bondi.”

Sommelier Chris Morrison has created the wine program, which is built on a strong foundation of Australian wine, while also highlighting international varieties from over twelve countries.

Michael Chiem of PS40 has devised the cocktail offering, which will draw on Australian native ingredients.

“Bondi is free-flowing, light, colourful, playful and also well versed in exploring different tastes; our cocktail list captures the effervescent spirit of Bondi,” says Chiem.

The owners, born and raised in the area, have worked with Dreamtime Australia Design’s  Michael McCann to create a space that embraces both indoor and alfresco dining.

“With the open planned kitchen as its centrepiece, the ‘home away from home’ environment has drawn on whitewashed palettes, warm wooden textures, and finished with the polish of marble,” says McCann.

Image credit: Caroline McCredie 

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