Fonda | The Verdict

By Ange Law
20th Dec 2017


If there’s one good thing we’ll (begrudgingly) admit about Melbourne, it’s that they know how to do food. And damn well. We knoooowww Sydney, we know. Melbourne staple Fonda just came to town and it’s time to listen in—promise it’ll be worth it. 

As a Mexican food-loving coriander-loathing human, I approached Fonda with the same love and apprehension that I would any Mexican restaurant. I’ll give you the good news straight up: the coriander was easy to pick out and everything I ate was seriously freaking good. 

fonda sydney

I strolled into this new Bondi locale on a sunny summer night and once seated with my dinner date, ordered two frozen margaritas. Because summer + Sydney = give me anything that’ll cool me down right God damn now. With frozen Aperol (!!) and lychee and elderflower margs in hand, we were ready to dive into the food menu. 

You must know by now that I’m a firm believer in ordering one of everything, in the name of research, obviously. My suggestion (as the new Fonda menu expert) is to kick things off with the salsa flight. This bad boy involves four dips—all fab. Guac is always a good idea (this one doesn’t even have coriander in it), but the real highlight was the chimichurri. It was just as oil-filled and garlicky as you’d like and yes, you should keep this one handy for the rest of the meal because you’ll want to drizzle it on errrythang.


Next up were toastadas. The crispy AF tortilla was piled HIGH with a sort of sweet corn, roasted capsicum and avocado salsa with a big ol’ smear of black bean puree on the bottom. If you’re wondering where the pulled pork is at—they’ve got that too and it features the same black bean puree, but also pineapple salsa, shaved cos lettuce and salted ricotta. Both are great. 

Now, as is mandatory in any Mexican restaurant, I decided it was entirely necessary for me to eat my body weight in food and roll all the way home. And I regret nothing, I’ll have you know. Order the salmon poke and share it—it’s basically a bed of black rice topped with salmon, diced avocado and a yuzu-soy dressing plus chipotle mayo. Other honourable mentions go to the tacos (obviously) which are small enough to add into the feast and are topped with unexpectedly great toppings. Think sweet potato gems and crispy Brussels sprouts. We know. 


Guys, we can already see how this summer is going to go. You, walking straight off the sand and into Fonda for frozen margaritas and tacos. Sounds pretty good, no?


Wondering what we thought of Good Fella. Read this

Image credit: Caitlin Hicks

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