Sobo Bistro

Eat & Drink Modern Australian

Jackie McMillan
March 2, 2009

Stroll in off the beach in casual clothes to this recently revamped space. Adam Gerondis has transformed this former fine diner into a warm, everyday bistro with dining specials and weekend brunches from 9am-3pm. Chef Craig Schofield eschews foams and follies in favour of simple, consistent, well-cooked fare, appropriate to beach-side dining. Start with nice locally produced Organic Republic Sourdough ($3) with olive oil ‘ it also goes well with his super-approachable and compelling Chicken Liver Pate ($15). While the Seared Scallops with Chorizo ($17) are popular for good reason, I was most impressed with the Pork Belly ($33) complete with house-made red cabbage cooked in apple cider vinegar. The goose fat Confit Potatoes ($9) are also worth a look-in. Lamb Fillet ($28) is nicely cooked on a bed of flavoursome tomatoes; but do leave room for dessert. The simple yet stellar Macadamia Fondant ($14) has a heavenly soft white chocolate centre; the Expresso Creme Brulee ($14) commands your attention. You do pay the usual Bondi view premium, but it’s a sterling view here, so dine early to enjoy what you’re paying for. Voyeurism is aided by a bottle of wine like the racy 2007 Salitage Unwooded Chardonnay ($46) from Pemberton.