Bondi’s Porch and Parlour heat up for the winter with “Evenings at Porch” (Sydney)

The change to the colder months has brought about a big change over at Bondi staple Porch and Parlour, with the restaurant bringing on a brand new team to lead their ‘Evenings at Porch’ sessions, including Head Chef Patrick Coleman. This change has resulted in a new evening menu drawing up Coleman’s rich culinary experience that includes stints in London and Northern Ireland.

“With emphasis on sustainability and a closed loop focus to seasonal produce, the new menu has adapted well to winter,” said Coleman. “Our food is progressive and global inspiration has created innovative, rotating share plates using Australian produce that will warm patrons from the inside out.”

Those innovative plates include seafood dishes like Moreton Bay Bug with lobster bisque, pak choi, spring onion, and burnt lime, Rice Flour Gnocchi with mixed mushrooms and Persian fetta, and Burrata Mozzarella (headline image) with grilled baby aubergine, baby beets, blistered cherry, tomatoes, and basil. These are served up along with a refreshed night cocktail list designed by Reece Griffiths, resulting in new signatures like Net Flips, which is popcorn Whisky, Amaro Montenegro, and whole egg, and Traverson, build with Regal Rogue Dry, thyme honey, citrus, and mandarin.

Of course, Porch’s carefully curated ‘house’ wine list still stands with twelve wines selected from mostly boutique Australian vineyards as well as a few smaller international producers, designed to complemented the rotating wine list which consists of four biodynamic, organic, natural, or sustainable wines by the glass

Porch and Parlour

Address: 17-18/110 Ramsgate Ave, North Bondi
Contact: (02) 9300 0111
Website: www.porchandparlour.com
Hours: Mon-Tues 6:30am-3pm; Wed-Sun 6:30am-10pm

Image supplied and used with permission.

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Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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