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Lox Stock & Barrel

Lox Stock & Barrel
Lox Stock & BarrelSupplied

14/20

European$$

Bondi has long been the spiritual home to all things Jewish, but it has taken local restaurateurs Neil and Lianne Gottheiner to reinterpret the food of old Bondi for new Bondi. With help from former Baroque head chef Kurt Menghetti, the kitchen puts a neat spin on New York deli staples. Chicken soup, made daily with Holmbrae corn-fed chicken, is packed with egg noodles, root vegetables and tomato for extra freshness. Pastrami is slowly brined, smoked and steamed, then sliced thinly and piled high between slices of grilled sourdough. At night, the simple little dining room is candlelit, with a strong focus on aperitifs, cocktails and solid comfort cooking, including a deep, dark and lovely goulash of wagyu shin with parsnip crisps. Those wanting a bit of everything should try the Lox deli platter, loaded with chopped liver, egg salad, Polish pickles, corned beef, cured herring and bagel crisps. And yes, there's cheesecake, pimped up with salted peanut praline.

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