DIY Sundae & More at Bondi Hardware

Bondi Hardware is a favourite among locals and is fast becoming a Bondi institution for both food and cocktails. With summer just around the corner and the masses starting to flock down to Bondi Beach, the team at Bondi Hardware have introduced some summery new menu items and events. 


DIY Sundae:
To celebrate this year’s Sculpture By the Sea, which runs from October 22 until November 8, Bondi Hardware is letting you get creative with your dessert with the new DIY Sundae. You’ve always been told not to play with your food, but you won’t be able to resist when you have Oreos, coconut flakes, fresh strawberries, almond slivers and caramel sauce to mess around with. The DIY Sundae is $14 and is available at both lunch and dinner.


DIY Brunch:
Bondi Hardware is famous for its DIY Brunch, and it is the perfect way to start your day before heading down to Bondi Beach with your mates. Choose how you like your two free-range eggs that come on Luxe Sourdough, and then take your pick from a wide selection of sides designed to be shared with a friend or the table, including free-range black forest bacon, smoked Huon River salmon, chorizo, house baked organic beans, blanched baby kale, sweet potato hash, avocado smash and roasted field mushrooms. 
Hardware’s Famous DIY Breakfast of 2 x Free Range eggs on Luxe Sour Dough – $11
Sides – $4.50 each
Available from 9am-12pm.
DIY Brunch 2
Melbourne Cup at Bondi Hardware
If you feel like spending Melbourne Cup Day beachside, then get a group together and organise a table at Bondi Hardware. A favourite amongst Bondi locals, Bondi Hardware is a welcoming bar and restaurant with a fun atmosphere perfect for spring racing celebrations.
$65 per person includes a glass of G.H Mumm Champagne on arrival and an 8-course shared banquet including dishes like spiced tuna poke with coconut quinoa and avocado, free-range lamb salad with hummus, fetta and minted yoghurt, and confit pork belly with carrot, fennel and currants. For dessert, try a selection of cheeses or black forest meringue with espresso mascarpone and pistachios.
To book contact:
P              02 9365 7176
by Arrnott Olssen
Editor Rogue Homme