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Published: September  18, 2014

A Tavola - Bondi

Chef Eugenio Maiale and his team have moved closer to the ocean and set up a new ‘table’ in Bondi to complement their original Darlinghurst restaurant. Heading up the A Tavola Bondi kitchen team is head chef Luke Randall, with front of house covered by sommelier, Ennio Di Marco. The Bondi menu shares similarities with Darlinghurst’s, but reflects the new restaurant’s seaside location. The chefs have focused on fresh seafood dishes, pasta is handmade each day on the communal marble table and only the best seasonal ingredients make the plate. Must try dishes include the stracciatella con fave (strips of creamy mozzarella with broad beans and zucchini flowers, not to be confused with stracciatella soup) and pappardelle con ragu di manzo e rafano (hand made pappardelle with rich wagyu beef shin and red wine finished with finely grated fresh horseradish). To finish, try the signature cremino al cioccolato; a layered chocolate, hazelnut, Italian meringue and salted caramel ice cream cup. A bar is open during the day for drinks and snacks.

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Address :

79/73-75 Hall St Bondi Beach NSW 2026 Sydnay, Australia

Phone :

+61 2 9130 1246

Schedule :

Sun - Tue: 5:30 pm - 10:00 pm Wed - Sat: 12:00 pm - 3:00 pm; 5:30 pm - 10:00 pm

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Published: September  18, 2014

A Tavola - Bondi

Chef Eugenio Maiale and his team have moved closer to the ocean and set up a new ‘table’ in Bondi to complement their original Darlinghurst restaurant. Heading up the A Tavola Bondi kitchen team is head chef Luke Randall, with front of house covered by sommelier, Ennio Di Marco. The Bondi menu shares similarities with Darlinghurst’s, but reflects the new restaurant’s seaside location. The chefs have focused on fresh seafood dishes, pasta is handmade each day on the communal marble table and only the best seasonal ingredients make the plate. Must try dishes include the stracciatella con fave (strips of creamy mozzarella with broad beans and zucchini flowers, not to be confused with stracciatella soup) and pappardelle con ragu di manzo e rafano (hand made pappardelle with rich wagyu beef shin and red wine finished with finely grated fresh horseradish). To finish, try the signature cremino al cioccolato; a layered chocolate, hazelnut, Italian meringue and salted caramel ice cream cup. A bar is open during the day for drinks and snacks.