Rancho Seltzo pop-up brings seltzer spiders and summery share plates to Bondi

Pop-up seltzer bar Rancho Seltzo has opened at Bondi this week, offering beach-goers a taste of California on Campbell Parade.

The latest venture from hospitality group House Made Hospitality (Lana, Bar Mammoni) is inspired by American photographer Slim Aarons, known for documenting the high life of celebrities at Palm Springs in the '70s.

Neo-expressionist pastel artwork by Bondi artist Jakey Pedro has transformed the site (formerly home to The Pacific Club), depicting cowboys and Californian surf, alongside clusters of cacti and whitewashed walls.

"Although it has a very laidback feel, you get a good dose of personality as soon as you walk in the door," says House Made Hospitality director Scott Brown.

"It's a very playful space and I think that puts you in the mood to have a good time, whether it's a quick drink or a longer session with mates."

The menu is simple and fresh, with a focus on share plates (think kingfish ceviche, grilled corn and prawn rolls) and flatbreads loaded with kale tabbouleh, pickles and charred lamb, chicken or flathead.

While there's a cocktail menu filled with nostalgic favourites, such as a cocktail inspired by Disneyland's Tropical Whip, the venue's bar focuses firmly on Bondi Brewing Co., a craft beer and seltzer company in which House Made Hospitality is a partner.

"It's been on our radar for a while to open a bar with a seltzer focus in Bondi," says Brown. "Seltzer bars are opening all over California and … seltzer consumption in Australia is on the rise."

"Hard" (alcoholic) seltzers are flavoured, carbonated waters without the sodium bicarbonate and potassium sulphate of soda. They're typically sugar-free and low in calories.

Revenue in the hard seltzer market is forecast to grow by 83 per cent annually to 2025 as consumers seek out lighter options.

Bondi Brewing Co.'s seltzer flavours include watermelon, mango and lychee. They're given a summery spin at Rancho Seltzo, where you can order them as a spider with a scoop of house-made coconut ice-cream.

The scoop

We asked Brown how to make the most of a visit to the ranch.

Which dishes would you recommend ordering?

Crispy prawn and avocado roll [because] the crunch of the crispy prawn with the soft roll and avo goes down very well alongside a cold Hazy Thicc IPA. [It's] great to smash after a few hours on Bondi Beach.

Flatbread with charred chicken, garlic sauce and pickles: it's got a good punch of flavours and is sliced into four, so easily shared, although you won't want to.

What's your go-to drink order?

The Bondi Draught Lager is a great thirst-quencher. If you want something a little more fruity or light, then the lychee seltzer on tap is very refreshing, otherwise I'd start with an Iced Tropical Whip. It's a boozy slushie and all kinds of fun.

Best seat in the house?

I'd go for the corner, up against the curved windows. It's a great vantage point to people-watch both inside the venue and out, plus you get to take in all of Jakey Pedro's brilliant artwork and the buzz of the bar.

Best time to visit?

The perfect time would be between 3-6pm, straight off the beach and into the bar, post-swim. That also happens to be "Relaxo Hour" – our take on Happy Hour with $6 tap beers, wine and seltzers.

Rancho Seltzo is open daily 1pm-late throughout summer and autumn. The bar takes bookings for groups of four or more people.