Summer: Stone fruit and reef fish
From December to February, we feature Sydney rock oysters, coral trout, and peaches from the Hawkesbury region. Oysters come from Pambula Lake, while coral trout is line-caught from the Great Barrier Reef.
Australian Ingredients
From Bondi shores to the charcoal grill
Bondi Casino Grill celebrates Australian ingredients sourced from the land and sea around Sydney, prepared over open fire to honour their natural flavour. The restaurant is located at 180 Campbell Parade, Bondi Beach, with direct access to coastal produce and seafood. The menu changes with the seasons to showcase the best available Australian ingredients.
Explore Bondi Casino GrillREAL CASINO • PHYSICAL TABLES • OFFLINE PLAY • REAL-MONEY GAMES
Our Ingredient Philosophy
Provenance you can taste
We source from Australian farmers and fishers who share our commitment to quality, ensuring every dish reflects the true character of the region. Partnerships with local producers in New South Wales and beyond give us traceability from farm or sea to the grill.
Seasonal by design
Our menu evolves with the seasons, allowing us to use ingredients at their peak flavour and support sustainable practices. The menu changes four times a year, and our chefs collaborate with producers to plan crops and catches.
Respect for the ingredient
Open-fire cooking allows the natural flavours of Australian beef, seafood, and produce to shine, with minimal intervention. We use ironbark and other Australian hardwoods for charcoal and keep seasoning simple to highlight ingredient quality.
Seasonal Sourcing Calendar
What's in season now, and who supplies it
Autumn: Mushrooms and lamb
March to May brings pine mushrooms from Victoria and saltbush lamb from South Australia. Pine mushrooms are foraged in the Otways, and saltbush lamb is grazed on coastal pastures.
Winter: Citrus and beef
June to August features blood oranges from the Riverina and grass-fed beef from the New England Tablelands. Blood oranges come from Griffith, and grass-fed beef is sourced from Armidale.
Key Australian Ingredients
Signature ingredients on the menu
Australian beef
We use grass-fed and grain-finished beef from New South Wales and Queensland, dry-aged in-house for depth of flavour. Cuts include ribeye, sirloin, and T-bone, dry-aged for 21-35 days.
Seafood
Fresh seafood from the waters around Sydney and the South Coast, including prawns, squid, and line-caught fish. Sydney rock oysters come from Pambula Lake, and prawns from the Clarence River.
Seasonal produce
Vegetables and fruits from local farms, changing with the seasons to ensure peak freshness and flavour. Heirloom tomatoes come from the Hawkesbury, and stone fruit from Young.
Native accents
We incorporate native Australian ingredients like lemon myrtle, wattleseed, and finger lime to add unique coastal character. Lemon myrtle is used in seafood marinades, and wattleseed in desserts.
Open-Fire Cooking
The charcoal grill
Our custom-built charcoal grill uses Australian ironbark and red gum, reaching high temperatures to sear and smoke ingredients perfectly. Ironbark charcoal provides intense heat, while red gum adds a subtle smoky flavour.
Chef's technique
Our chefs control the fire to bring out the best in each ingredient, from quick-seared seafood to slow-roasted vegetables. Direct and indirect heat zones allow precise cooking, and meats are rested for optimal juiciness.
Native Australian Ingredients
Unique botanicals on the menu
Lemon myrtle
Used in seafood marinades and dressings, lemon myrtle adds a bright, citrusy note unique to Australia. Sourced from Queensland rainforests, it pairs well with grilled prawns.
Wattleseed
Ground wattleseed adds a nutty, coffee-like flavour to desserts and spice rubs. Sourced from central Australia, it is used in our signature wattleseed pavlova.
Finger lime
Finger lime pearls provide a burst of citrus that complements oysters and grilled fish. Sourced from northern New South Wales, they add texture and acidity.
From Grill to Casino: A Complete Evening
Dine, then play
After enjoying a meal crafted from Australian ingredients, guests can step into our physical casino for real-money table games like poker, roulette, and blackjack, all played face-to-face at real tables. The casino is located within the same venue at 180 Campbell Parade, and games are conducted offline with professional dealers.
Responsible play
We promote responsible gambling and require all casino guests to be 18 years or older with valid identification. Please play responsibly. Age restriction: 18+. Identification required. Venue rules apply.
Visit Bondi Casino Grill
Plan your visit
Join us at 180 Campbell Parade, Bondi Beach, to enjoy Australian ingredients cooked over open fire and, if you choose, experience our physical casino. Contact us for reservations.
Address: 180 Campbell Parade, Bondi Beach NSW 2026
Phone: +61 2 8068 5934
Email: [email protected]