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Tuesday, August 17, 2004

Blue Orange, Bondi

Blue Orange is all lacquered wood, chocolate brown lounges and soft lighting. The mood is fusion fine dining--Bondi-style.

We found the food here rather fussy, with towers, garnishes and various artistry competing on the plate and on the palate.

Dessert was definitely the highlight. The creme brulee was smooth, silky and protected by a thick toffee lid. The dantelle biscuit was sweet and delicate and the richness of the dessert was offset by a cleansing raspberry sorbet.

Complimentary salmon puffs

Grilled turkish bread, za'atar and labne $2.50pp

Hi. I was looking for my entree. Am I supposed to get a map?

Szechuan salt squid and herb salad with lime and palm sugar mayonnaise $11.50

Peking duck salad, five spiced pancakes, baby caramelised figs and sesame hoi sin dressing $12.50

Slow cooked shoulder of Flinders Island lamb, roast eggplant, fetta, mint and green beans $24.50

Aged wagyu beef rump, fondant potato, glazed pearl onions and watercress puree $27.50

Almond and vanilla cream brulee with raspberry sorbet and dantelle biscuit $11.50

Blue Orange
49 Hall Street, Bondi
Tel: 02 9300 9885
1 comments - Add some comment love

posted by Anonymous on 8/17/2004 11:59:00 pm


  • At 8/27/2004 11:21 pm, Anonymous Anonymous said…

    Ahhh, the sweet warmth and fusion of laquered panelling on the eye and brulee toffee on the palate.

    The clever juxtaposition of a colour word with a common fruit to come up with a sophisticated yet not pretentious Restaurant name.

    How thoroughly wnky yet trendy was this Restaurant Augustus?!

    You have tempted me to try this one again despite its subtle imperfections.

    Onwards & downwards,
    Augustus Snr


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