Category Archives: The Hill Eatery

Sshhhhh… T.H.E. is one of Bondi’s best kept secrets

From Sarah Hendriks and Michael Benson (of Porch and Parlour) and head chef Sam Smith (ex L’Etoile), this treasure-box-of-a-restaurant is constantly swarmed with appreciative locals.

The rustically-refined space is where you want to linger. Glass jars of fresh flowers sit on every table and vintage light fixtures hang from the restaurant’s ceiling. Menus come printed on mini clipboards, exposed ducts run along the ceiling and the wooden floor is unpolished.  It’s cool and fashion-conscious, without doing it in that ‘alienating-anyone-over-30’ kind of way.

The breakfast grazing board

The breakfast grazing board

Behold, there are no panoramic views of Bondi Beach (unless you consider street-side glimpses) and before you turn up your nose, take note; this also means there aren’t hordes of tourists. Instead, the restaurant is filled with groups of friends meeting for a late brunch and couples willing-away the afternoon with a few glasses of wine.

King george whiting, fried eggs, beurre blanc  and fresh lemon

King george whiting, fried eggs, beurre blanc and fresh lemon

The restaurant prides itself on sourcing local produce. Kate and Craig, from Old Man’s Gully Farm in Scone provide the restaurant’s organic meat, and their seafood is sourced from Chef Sam Smith’s dad in Port Lincoln. In the kitchen, the dishes are fussed over but not in a fine-dining fashion. The breakfast grazing board, served all day on weekends, is a generous feast for all the senses. Perfectly poached eggs, marinated feta, tomato and basil salsa and smoked salmon come with preserves and toast, perfect for dunking and dipping. A bowl of grilled whole prawns (yes, that’s head and shell) are served with a punchy harissa and the pork belly sandwich with an apple ‘slaw is serious hangover food. For drinking food, the locals come here for duck fat potatoes served with aiola, salted roasted almonds and pickled prawns served in a pretty glass jar.

Now open for breakfast, lunch and dinner, seven days a week, every suburb needs a version of The Hill. 

Anna Lisle

Read more about The Hill Eatery here
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Filed under Bondi, Bondi Beach, Reviews, The Hill Eatery

Rustic and wholesome, eat well at The Hill

In a town bent on reinventing the wheel, The Hill Eatery offers a humble change of pace. There are no tablecloths, waiters are dressed casually and the menu is simple and honest.

Designed by renowned architect Michael Benson, The Hill’s interior boasts a minimalist warehouse-chic decor. Uncovered light bulbs hang from ropes; there’s an unpolished wooden floor; and exposed ducts run along the ceiling. It is simple and elegant without an ounce of Bondi pretension. It is also nice to discover that the rustic-looking floor and tables are actually rustic, having been made using recycled timber from Botany.

Simple and stunning – with a vase of colourful poppies

This sustainable approach extends from the decor to the food. Owner and Chef Sam Smith (from Perth’s Balthazar and Duende and Paddington’s L’Etoile), together with Sarah Hendriks and Michael Benson (owners of Porch and Parlour, North Bondi), pride themselves on what they call “food excellence”. Rather than doing the token, “organic- this” and “eco-friendly-that”, these guys have put money where their mouth is. At the restaurant’s official launch, their beef producer from Scone discussed the “paddock-to-plate” process with the media crowd. The syrups used in the tales (cocktails) are all homemade (by the way, we strongly recommend the “Garden Fresh”) and Sam’s dad catches the fish in Port Lincoln. So when Sam says, “provenance is our mantra”, this is exactly what the man means.

Falafel salad, quinoa tabouli and tahini dressing $19

The menu speaks to the inner-health freak in us all with wholesome dishes such as falafel and quinoa tabouli salad, grilled calamari with crunchy greens and dukkah and pan-seared King George whiting with avocado salsa. For those not bothered by calorie-counting, the classic parmigiana gets spruced up, with the meat courtesy of Thirlmere and served with fettucini and cherry tomatoes. Got some English blood? The slow braised organic beef is served in individual ceramic ramekins on a wooden chopping board, with a side of pea and mint mash. The flavours in each dish are clean and simple with just the right amount of oomph to satisfy. The Hill Eatery is the type of place that nourishes you, both inside and out.

Anna Lisle

Read more about The Hill Eatery here

Hill Eatery on Urbanspoon

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Filed under North Bondi, Reviews, The Hill Eatery