Bondi
Reporter: Jodi Gordon
Eating Out Competition
You could be eating out “Eastside” on us because Sydney Weekender is giving away a meal for two at Voiaj AND the Bondi Trattoria. All you’ve got to do to be in the running is call our competition line on 1902 55 77 08 and good luck.
M.NET 55 cents max call cost. Mobile phones extra. Lines close 3/04/08 at midnight NSW permit number: LTPM 07/20585, ACT permit number TP07/05446 Terms and conditions are available by contacting The Seven Network |
Bondi Trattoria
This restaurant is a Bondi icon. It looks out onto our most famous beach.
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Bondi Trattoria has been around since 1987 so it’s become a bit of a local legend. But Andy Davies, the Head Chef, only came on board recently. He is very well regarded on the Sydney food scene. Originally from Adelaide, he came to Sydney in the late 80s where he worked at The Bayswater Brassiere, The Blue Water Grill with Neil Perry, Streetons and then became a partner at The Iconic Sports Bar in the 90s. It was here his signature dish was created, angel hair pasta with raw tuna, rocket, chilli oil, lemon, parmesan and baby capers.
Not only is the food Italian but half the cocktails, beer and wine are Italian too. They have the largest selection of Italian Beers in Sydney and Ross (one of the owners) loves talking about them. They also do a great Limoncello Mint Spitzer.
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Some of the dishes you may find on the menu:
- Antipasto (vegetarian)
- Ocean trout carpaccio
- Whole snapper
- Hot salami, artichoke, red peppers, olives & oregano pizza
- Angel hair pasta, raw tuna, rocket, parmesan & chilli oil
- Chocolate crème brulee
- Zuppa inglese
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More Information Bondi Trattoria 34 Campbell Parade, Bondi Beach Telephone: (02) 9365 4303 Open every day and mains start from $20. |
Prices correct as at 29/03/08
Voiaj Restaurant
Voiaj Restaurant has a few of the more quirky offers on the menu, such as Cape Malay camel meat loaf with a Zimbabwean Ratatouille and crispy whitebait or Moroccan braised goat meat briouates with cous cous salad and blue cheese.
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Some of the dishes you may find on the menu:
- Tasting plate of 3 entrées:
- Sesame crusted crocodile in a tropical sauce of mango and papaya
- Balmain bug and crabmeat mixed with wholegrain honey mustard served with crispy bread and spicy tomato relish
- Crispy herb and spiced lambs brains on preserved lemon and chilli spinach with a rich Angolan sauce.
- Vietnamese style whole fried snapper with Hanoi mint salad of chilli, garlic and lime
- Tunisian marinated duck breast of cardamom and honey with saffron poached pear and pomegranate and pistachio salad
- Char-grilled kangaroo fillet on bush cherry tomato lentils and truffle confit mushrooms with crispy parsnips
- Cape Malay camel meatloaf with a Zimbabwean ratatouille and crispy whitebait
- Japanese white chocolate and banana spring rolls with wasabi ice cream
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More Information Voiaj Restaurant 66 Stanley St, East Sydney Telephone: (02) 9380 4252 Dinner’s on Monday to Saturday and mains start from $20. |
Prices correct as at 29/03/08