I have not had souffle for a long time from a commercial restaurant, and could not resist
the version made by the Bondi Tucker (image above). Run by Ben and Louise, this cafe-restaurant is open every day, and is located only ten minutes walk from the main strip of Campbell Parade at Sydney's Bondi Beach. The place was relatively quiet when we arrived on the evening of Mothers Day, but soon had diners gradually fill up. The walls were surprisingly plain and did not match what was seen on the restaurant's website - maybe it was in the middle of some renovation exercise. Three blokes manned the closed up kitchen, whilst a lone woman attended to customers outside. Note the day menu is very different from the evening offerings.
White table cloths were put into place after 6pm that Sunday evening, followed by the practical disposable paper piece on top. For the mains, I took a conscious risk to select pasta with pumpkin and garnished by bacon bits (above image). The chef handled this delicate dish well, especially in the outcome on the palate - savoury, melting in the mouth and not over powering. Everything served at the Bondi Tucker is made on-site, including the garlic aioli to complement the well made breads ( ours was with compliments) and the banana nut bread. And yes, it is definitely Bondi - free range eggs only.
The entree was my next best nominated serving that evening, after the souffle - fresh aromatic oysters on the shell in an inspiring white wine-infused and fresh herb broth, accompanied by light vegetables. The juicy moist kangaroo (last image in this post) was served with spears of asparagus and usually not part of the regular menu. Meats used in the Bondi Tucker are from A.C.,Butchery in Leichhardt, whilst seafood are supplied by De Costi's at the Sydney Fish Markets.