Located along Paddington Basin, Bondi Green is the latest addition to the Daisy Green family, joining Darcie & May Green and 10 other sites across the capital. The Australian restaurant boasts a stunning marble bar, an attention-grabbing six-metre BBQ, plush booth seating and stylish low lighting. There's also a private dining room featuring a playful interactive wall hanging, as well as outdoor tables overlooking the Grand Union Canal. To top it all off, they're set to open a heated rooftop terrace on the 17th floor. Alfresco eating never looked so good.
The kitchen is shaking things up with a number of foodie collaborations across its menus including a mushroom and radish Sunday roast Wellington from Simplicity Burger's Neil Rankin and a range of BBQ veggie dishes from Plates London's Kirk Haworth. However, the biggest change has got to be the addition of an in-house bakery from Nicola Lamb, a founder of pastry gem PUFF, offering freshly baked Vegemite escargots, lemon myrtle morning buns and more.
Bondi Green will also be serving up its famous bottomless brunch along with an exclusive dinner menu. You can expect mouthwatering bites such as miso BBQ celeriac with pickled mushrooms, scallop dumplings with Szechuan chilli sauce and a mega Melbourne Mars Bar cheesecake ball to finish. Thirsty? The bar stocks an array of low-intervention Aussie wines and knocks up a tasty cocktail or two.