Tag Archives: Sustainable

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
The Hill Eatery on Urbanspoon

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Filed under Bondi, Bondi Beach, Reviews, The Hill Eatery

Spencer Guthrie pushes the green envelope

Holding an unassuming position beside an overwhelming collection of cheap Asian eateries and eclectic cafes, Spencer Guthrie is an intimate restaurant that pushes the green envelope without pretension.

What was once an old Thai takeaway is now a 30-seater fine diner with a polished bar and kitchen up the front and a long narrow stretch of floor space opening into a small dining area up the back. From the table-tops to the floorboards, all the furnishings at Spencer Guthrie are recycled, with much of it sourced from iconic wharves across Sydney. There are also visual reminders of the restaurant’s eco-friendly credentials including a wall of fern green foliage and weathered plaster walls featuring textural canvasses of countryside settings.

The Spencer Guthrie team hard at work in the open kitchen

The vibe emanating from the open kitchen is focused and assured with seasoned chefs and close mates Troy Spencer (ex L’Etoile) and Oliver Guthrie (ex Lucio’s) at the helm. The Modern Australian menu is a reflection of the quite confidence of the duo with prettily plated dishes that offer a serious experience with textures and flavours. There are five entrees and five main courses which all reflect the sustainable, locavore philosophy of Spencer Guthrie. Meat is sourced from Feather and Bone and the Urban Food Market while fish such as Red Gurnard and Ocean Mullet is caught in Australian waters.

There are five entrees and five main courses that change weekly

We are immediately won over by the two meat mains featuring Milly Hill lamb and Wagyu 5+ oyster blade. A glass of light biodynamic ‘Kalleske Grenache Shiraz Mataro’ from the Barossa Valley is the perfect match to the perfectly-pink and buttery texture of both meat dishes. The wine list is concise but over priced by the glass, so go for for a bottle instead. Alternatively, Tuesday and Wednesday nights are BYO, with $15 corkage per bottle.

The highlight of the evening is the ‘all things chocolate’ dessert, which in itself is a feat of textural ingenuity. A base of salted dark chocolate crumbs is topped with three cornels of white, milk and dark chocolate mousse and buttoned with cubes of dark chocolate jelly and cacao rich chocolate pieces. The only part of the evening that can rival the resplendence of dessert is the service – personalised, passionate and well-informed.

Portion sizes are petite, so don’t come expecting to satiate a ravenous appetite. But if you’re after a meal where quality is of the essence, then Spencer Guthrie gets the green thumb of approval.

Sami-Jo Adelman

Read more about Spencer Guthrie here

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Filed under Newtown, Reviews, Spencer Guthrie