BONDI CASINO GRILL AUSTRALIAN GRILL × REAL CASINO × OFFLINE REAL-MONEY PLAY
Charcoal grill with flames licking premium Australian beef cuts over glowing ironbark charcoal

Charcoal Grill Menu

Contemporary Australian Charcoal Dining

Discover a menu built around Australian beef, line-caught seafood, and seasonal produce, all cooked over open charcoal flames. The grill is the heart of the kitchen, using ironbark and sustainably sourced charcoal. Dishes change with the seasons to highlight the best Australian produce.

Plated starter of grilled king prawns with finger lime and herbs on a white ceramic plate

Starters & Shared Plates

Begin with the Coast

Fresh, shareable dishes designed to open the meal with bright Australian flavours and a whisper of smoke from the coals.

  • Charred Octopus with Lemon Myrtle

    $28

    Tender octopus charred over coals, dressed with lemon myrtle oil and native pepper. Sourced from South Australian waters and served with a fresh herb salad.

  • Grilled King Prawns with Finger Lime

    $32

    Large king prawns grilled in the shell, finished with finger lime and sea salt. Sustainably sourced from Queensland, the finger lime adds a citrus burst.

  • Wood-Fired Sourdough with Wattleseed Butter

    $14

    House-made sourdough baked daily in the wood oven, served with whipped wattleseed butter for a nutty, roasted flavour.

Signature Mains from the Charcoal Grill

The Heart of the Fire

Dry-Aged Ribeye on the Bone

A 400g dry-aged ribeye, cooked over ironbark charcoal and finished with smoked salt. Beef is sourced from grass-fed cattle in the New England region and dry-aged for 30 days for depth of flavour. The result is a deeply savoury crust and a tender, richly flavoured centre.

$68

  • Whole Grilled Coral Trout

    $54

    Line-caught coral trout from the Great Barrier Reef, grilled whole and dressed with finger lime and sea parsley.

  • Charred Lamb Rump with Saltbush

    $46

    Lamb rump from the Yass Valley, charred over coals and served with saltbush and a red wine jus.

Thick dry-aged ribeye steak on the bone, charred exterior with grill marks, sliced to reveal pink interior

From the Sea: Grilled Seafood

Fresh from Australian Waters

Line-caught and sustainably sourced seafood, treated simply over the coals to let the ocean speak.

Grilled barramundi fillet with crispy skin, served with native thyme and citrus beurre blanc

Charred Scallops with Macadamia

Seared scallops from Tasmania with a macadamia crumb and lemon aspen butter for crunch and brightness.

$34
Grilled barramundi fillet with crispy skin, served with native thyme and citrus beurre blanc

Grilled Barramundi Fillet

Barramundi from the Northern Territory, grilled with native thyme and served with a citrus beurre blanc.

$42
Grilled barramundi fillet with crispy skin, served with native thyme and citrus beurre blanc

Smoked Mussels with Chilli

Mussels from South Australia, smoked over coals and tossed with chilli, garlic, and parsley for a rich, aromatic finish.

$26

Desserts & After-Dinner

A Sweet Finish

Desserts that echo the grill's warmth with native Australian ingredients and classic technique.

  • Charred Pineapple with Rum Caramel

    $18

    Pineapple caramelised over coals, served with a rich rum caramel and vanilla ice cream.

  • Wattleseed Pavlova

    $16

    A classic pavlova infused with wattleseed, topped with fresh cream and locally sourced seasonal berries.

  • Dark Chocolate Fondant with Native Mint

    $19

    A rich 70% cocoa dark chocolate fondant with a molten centre, served with native mint ice cream.

Open-Fire Cooking & Chef Expertise

The Art of Charcoal

Our chefs master the unpredictable nature of open-fire cooking, using ironbark charcoal to impart a distinct smoky flavour. Ironbark burns hot and clean, and our chefs adjust cooking times based on fire intensity to achieve the perfect char without losing tenderness.

Seasonal and Local

The menu changes with the seasons, sourcing from local producers to ensure the freshest ingredients. Produce comes from the Sydney basin, and seafood is drawn from sustainable fisheries, so every plate reflects the best of the Australian coast at that moment.

Chef in a dark apron tending a charcoal grill with flames, using long tongs Rustic wooden table with fresh Australian produce including heirloom tomatoes, herbs, lemons, finger limes, and wattleseed

The Casino Connection

After Dinner: Real Tables Await

After your meal, step into our real offline casino, where you can enjoy face-to-face poker, roulette, and blackjack at physical gaming tables. The casino is located within the venue. Guests must be 18+ and present valid ID.

Explore the Offline Casino

Responsible Gambling & Adult Access

Play Responsibly. Bondi Casino Grill promotes responsible gambling. Guests must be 18 years or older and present valid identification to enter the casino. Please play responsibly and within your limits.

Call to Action: Visit Us

Book Your Table

Experience the best of Australian charcoal dining and real offline casino play. Book your table today.

Contact us at +61 2 8068 5934 or visit us at 180 Campbell Parade, Bondi Beach NSW 2026.

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