Signature Dishes
Our signature dishes are built on Australian beef, line-caught seafood, and seasonal produce, cooked over open flame and served with a view of Bondi Beach.
The Philosophy
We cook over ironbark and charcoal, letting the natural flavours of Australian beef and seafood speak. Every dish is a reflection of the coast and the season. Ironbark charcoal provides consistent heat and a subtle smokiness that cannot be replicated by gas or electric grills. Produce is sourced from New South Wales farms and fisheries, and the menu changes with the seasons to ensure peak freshness.
Our dishes are inspired by the coastal environment: bright, fresh, and unpretentious, yet refined enough for a special evening. The influence of Bondi's surf culture and relaxed elegance appears in every plate, while native Australian ingredients like finger lime and wattleseed add a distinctly local character. Contemporary plating highlights natural colours and textures without unnecessary flourishes.
Starters
$34
Tiger prawns from the Hawkesbury River, grilled over ironbark and finished with native finger lime and a touch of chilli. Served with a light herb salad. Prawns are sourced from sustainable fisheries, and finger lime adds a citrus burst unique to Australia.
$32
Hand-dived scallops seared on the grill and served with a wattleseed brown butter and crispy saltbush. Scallops come from Jervis Bay, wattleseed adds a nutty, roasted flavour, and saltbush provides a salty, coastal finish.
Mains
$68
A 400g dry-aged ribeye from grass-fed Victorian cattle, cooked over ironbark and rested to perfection. Served with bone marrow butter and roasted garlic. The beef is dry-aged for 30 days for depth of flavour, sourced from grass-fed cattle in Gippsland, Victoria, and the bone marrow butter adds an unapologetic richness.
$58
A whole barramundi from the Northern Territory, stuffed with lemon myrtle and grilled over charcoal. Served with a native pepper and macadamia dressing. Barramundi is a sustainable Australian fish, lemon myrtle adds a citrus-herb flavour, and macadamia dressing provides crunch and richness.
Seasonal Sides
Our sides change with the seasons, featuring heirloom vegetables, native greens, and wood-fired potatoes.
Summer heirloom tomatoes with basil, olive oil, and a touch of sea salt.
Autumn roasted pumpkin with native thyme and toasted pepitas.
Wood-fired potatoes with rosemary and sea salt, available all year.
Desserts
$22
A classic Australian pavlova topped with whipped cream, native raspberries, and a drizzle of lemon myrtle syrup. The crisp meringue shell gives way to a soft centre, native raspberries add tartness, and lemon myrtle syrup brightens the dish.
$20
A rich custard infused with wattleseed, topped with a caramelised sugar crust and served with macadamia biscotti. Wattleseed adds a coffee-like flavour, macadamia biscotti provides crunch, and the caramelised sugar crust cracks perfectly under the spoon.
The Evening Transition
After your meal, step into our real offline casino, where you can enjoy face-to-face table games like poker, roulette, and blackjack. This is a physical casino experience, not online gambling.
Adults only. Play responsibly. Gambling is a form of entertainment, not a way to make money. If you or someone you know needs support, contact Gambling Help Online or call 1800 858 858.
Reservations
Join us for a memorable dining experience at Bondi Casino Grill. Book a table online or call us to plan your visit.
Explore Bondi Casino Grill