Bistro Bondi

Sydney’s obsession with the Euro-bistro is really having its moment. 

From the renaissance of Randwick’s Corner 75 to the enduring pull of the Inner West's Continental Deli, there’s a collective shift happening, a move toward places that truly celebrate food as ritual, convivial service, and dining rooms that hum with nostalgia but, do in fact, feel distinctly now.

Enter Bistro Bondi, the first full-service restaurant from the team behind Lox In A Box, a debut that reads like a roll call of Sydney’s hospo heavyweights. Part of the wider Appetizing Group, the team brings a rare combination of culinary pedigree and a knack for translating heritage into a dining experience that feels both rooted and effortlessly modern.

“We wanted guests to feel transported to their favourite spots from travels abroad,” founder Candy Berger tells Urban List.

“The kind of places where you can linger for hours, unhurried, comfortable, and surrounded by good food, wine, and company.”

And that sense of familiarity runs deep. Executive Chef Isabelle Caulfield (ex Poly & Ester) leads the kitchen alongside Head Chef Dan Andersen (ex Shell House), while Eden Elan (ex GM Love Tilly Group, Paramount House) takes charge of the floor, with Isias Sirur overseeing service. 

“Bondi felt ready for something classic,” says Berger.

“A spot that balances neighbourhood comfort with a touch of timeless Euro style.”

Sharing sits at the heart of the menu; generous, sociable, and grounded in European culinary traditions. The chicken liver pâté with mustard fruits and bagel crisps is an instant signature. 

“It’s rich, smooth, and perfectly balanced,” Berger explains. 

“A nod to tradition with a little Bondi twist.”

From there, dishes like latkes (crispy potato pancakes and a Hanukkah staple) topped with anchovy and comté bridge Central and Western European influences, while charred prawns in café de Paris butter lean full tilt into Continental indulgence, best mopped up with a Baker Bleu baguette.

Desserts are indulgent without the fuss, chocolate mousse with warm churros, rhubarb crêpes, and Campari granita, all round things out. The 70-strong wine list, curated by Jaymie Wallace (ex Embla, Love Tilly Devine, Lo-Fi), swings between Australian natural producers and European favourites, while Tim Ham (ex Nour) keeps things bright at the bar with the Bondi Blue—a piña-colada-style number topped with watermelon granita and a paper umbrella, just because.

And then, there’s the space itself.

“Our bistro has personality and warmth,” says Berger. 

“Think terrazzo bar tops, linen curtains, deep blue banquettes, and vintage fittings that nod to old-world European charm. There’s a touch of playfulness too, dolphins feature throughout the space, and the bathroom might just surprise you”.

Keep reading for more Bondi restaurants.

Image credit: Bistro Bondi | Ethan Smart + Supplied