V Rating: VVV
Where: Level 1, 38 Campbell Parade, Bondi Beach
When: Brunch: Sat - Sun: from 8.30am. Dinner: Mon - Sun: from 5pm.
Tel: (02) 9365 1788
Price: Small:$4 - $8. Medium: $8 - $15. Larger: $10 - $16.

I have a theory that there are some restaurants the universe prevents me from reviewing. I’ll visit them time after time, but scandal, bacchanalian excess, or forgetfulness always conspire to stop me from getting my thoughts in to a post.

The problem is most acute for two of my mainstay restaurants in Bondi, Thai Terrific and Bondi Social. Determined not to fall victim to this curse again, I made a concerted effort to bring my camera and notebook last time we visited Bondi Social.

Bondi Social is a stylish first floor restaurant and bar in the heritage listed (and oddly named) Cairo Mansions complex on Campbell Parade. It’s one of my favourite spots in Sydney to while away time. I liked it so much that Andy and I had our engagement party here in 2005.

The interior designer of Bondi Social got that the restaurant’s biggest asset is its best on the beach-front view of Bondi Beach, and kept the stylings welcoming but minimalist.

There are polished wooden floors, benches and tables that seem to flow into each other, and white walls. The room, which was formerly an apartment, is small but cleverly one side wall is lined with mirrors so that it reflects the view and create the illusion that you’re looking out of windows.

About a year ago Bondi Social moved to a Modern Australian tasting menu concept. The dinner dishes are stil loosely themed as starters, entrees and mains, but you receive the dishes in smaller portions at the same time and are intended to share them with everyone at the table.

There were three of us for dinner, and we ended up ordering five dishes. All the dishes are about the size of a tapas plate, so you’re better to err towards ordering more rather than fewer.

We started with the marinated olives (cutely served in a glass) and the beetroot, honey and lemon thyme dip with Turkish bread.

We shared sauteed green beans with macadamia nuts and spanish onion.

I liked the baked artichoke hearts with aged parmesan and sage. The artichoke flesh was soft and favourful, with each layer holding its shape.

The asparagus, haloumi, goats cheese, and fresh fig was also a hit. The fresh figs were the star of this dish, adding a lovely, soft pink colour, and a cool, sweet taste.

It’s a pleasure to find a Modern Australian restaurant that provides a selection of vegetarian dishes. With such great, fresh produce in Australia, it’s a real bugbear of mine that Modern Australian chefs treat vegetables as no more than a garnish or an accompaniment to meat, poultry or seafood.

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