140 Glenayr Ave, Bondi Beach
Who’s the cook/bartender? Kurt Menghetti
Eye candy: The fit-out was designed by one of Lox’s owners, Josh Wermut, and German designer Jonas Ruff.
Flavours: Eastern Europe meets Bondi. Slow-cooked, cured, pickled, preserved and smoked flavours.
Something to start with: Duck and cabbage rolls with mushroom consommé. It’s like the love child of a Russian supermodel and a Chinese yum cha master.
The main course: Lamb kofta, Moroccan tagine, sour cherries and sheep’s milk yoghurt. Yeah, we know, more mince… but it’s winter, and who doesn’t love big juicy balls?
Care for a drink? Cold-pressed single origin coconut-infused kale juice, or a glass of wine if you’re not from Bondi. Our current favourite is the Eloquesta Mudgee Shiraz from local boy Stuart Olsen.
Room for dessert: Chocolate marmalade tart, torched chamomile marshmallows and fresh raspberries.
Make us drool: The guys in the kitchen are cooking some authentic, delicious food from scratch. The service is genuinely friendly and knowledgeable and you can have a cup of chicken soup for $4.
The bill comes to: For the meal above, $60 or so.
Opening hours: 7am-3:30pm seven days; 6pm-late Wed-Sat
Website: loxstockandbarrel.com.au