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

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