You may have been a regular or have driven past it on the way to Bondi Beach. Known for decades to locals as The Tratt, Bondi Trattoria has undergone a change of ownership and a change of menu.
Bondi Trattoria
Bondi Trattoria first opened in 1987 and is situated at the southern end of Bondi Beach. With new owners Joe Pavlovich (former executive Chef of Luke Mangan’s restaurant group including Glass Brasserie) and Alasdair France (ex Group Operations Manager of The Mangan Group) on board, the venue reopened in May 2017 with a new menu and a makeover.
The venue retains the classic trattoria look and feel with dark timber furniture, wooden framed black and white photographs of Italy on the wall and blackboard menus. There are new light fittings, a lighter colour scheme and new benches installed facing the beach.
West Winds Gin Martini
The drinks list has an emphasis on Australian spirits including Regal Rogue vermouth, West Winds Gin and Archie Rose to name a few while the wine list is predominantly Italian varietals with Australian and New Zealand wines.
Lunaria Civitas Pecorino Abruzzo
The philosophy at Bondi Trattoria is to offer simple and delicious food with the best local, seasonal produce. They use providores such as Vic’s Meat Market, Joto Fresh Fish, Two Providores and Simon Johnson. The menu is primarily Italian with Mediterranean influences and pastas made in house. But there’s far more to The Tratt than the first impression you get when you read the menu.
Diamond Clams
From the Antipasti, the Diamond Clams are a must. Half a dozen clams are served natural with a shallot and black pepper vinaigrette. Open one and taste the sea. For merely $9, it has to be one of the best value appetisers around, and a perfect complement to a dry Martini.
Tarama Dip
The Tarama Dip ($14) with bottarga dressed with lemon oil, fennel pollen and served with warm flat bread bursts with the freshness of the fish roe. Salty and beautifully seasoned, this dish can go down well with an icy cold beer on a hot summer’s day. If your experience with tarama has been the supermarket variety, do yourself a favour and order this dish.
Beef Tartare
From the larger Antipasti comes the Beef Tartare ($25) with egg yolk, Parmesan and horseradish served with toast. The beef is hand cut, ever so fresh with the cheese adding a creaminess to the tartare.
Roast Pork Belly, Scallops, Eggplant Jam, Capsicum Caper Relish ($26)
From the specials board comes the Roast Pork Belly with Scallops ($26), eggplant jam and capsicum caper relish. The scallops are seared with a lovely caramelisation, the pork belly meat melts in the mouth and the crispy crackling is just begging to be picked up and savoured.
Roasted Bugs
The go-to dish at Bondi Trattoria is the Roasted Bugs, Garlic & Chilli Butter and Buffalo Mozzarella shown in the photo above as a double serving for 4 people ($30 x 2). The pairing of the bugs with mozzarella may seem unusual at first but works well thanks to the chilli in the sauce cutting through the creaminess. Make sure you order a side of bread with this dish to mop up every drop of the delicious garlic butter sauce.
Pickled Pumpkin
It may look like ribbons of pasta but this is Pickled Pumpkin ($17) with pumpkin goat curd, grilled radicchio, chicory, pine nuts and vino cotto. It’s a textural dish that with the creaminess of the goat curd and texture of the pine nuts, and aside from being a vegetarian option, it makes a good palate cleanser between courses.
Angel hair, barely touched tuna, zucchini, rocket, chilli, lemon, capers
The one dish on the menu that has been part of The Tratt’s history is the Angel Hair, Barely Touched Ttuna, Zucchini, Rocket, Chilli, Lemon and Capers ($31). It has been slightly changed but remains on the menu as an ode to the first incarnation and its popularity with locals. Large cubes of tuna are lightly seared, remaining pink and flavoursome on the inside, tossed with al-dente angel hair pasta with a hint of chilli and capers for saltiness.
Roasted Lamb Rump
From the mains comes a generous serve of Roasted Lamb Rump ($38), served pink with skordalia, a medley of baby carrots, pistachio and pomegranate dressing. The lamb is perfectly cooked and full of flavour which makes for a very satisfying main course.
Olive Oil & Lemon Syrup Cake
Do not be temped to skip dessert, particularly the Olive Oil & Lemon Syrup Cake ($15) with candied cumquat and mascarpone. The cake is ever so light, moist and syrupy with a lovely tang of citrus.
Honey Rozata
For a slightly richer dessert offering, the Honey Rozata ($15) is a good choice. The “creme caramel meets pannacotta” is wickedly delicious and comes with scorched orange, puffed faro for texture, cocoa nibs and freeze dried honey. Should you be in the mood, pair it with a dessert wine or put an end to the meal with a Cognac.
Bondi Trattoria is open Tuesday to Sunday serving breakfast, lunch and dinner. The lunch / dinner menu is available all day from 12pm till close with a limited selection operating from 3.30pm to 5pm.
Bondi Trattoria
Shop 2, 34 Campbell Parade
Bondi Beach NSW 2026
www.bonditrattoria.com.au
