Henrietta has opened in Bondi, bringing its fire-driven charcoal chicken and modern Middle Eastern flavours to one of Sydney’s busiest beachside pockets. After building a following in Surry Hills and Parramatta, the ESCA Hospitality team has headed east.
The menu comes from executive chef Ibrahim Kasif, who’s taken Lebanese staples and reworked them with a distinctly Australian ease. He’s tightened up the kitchen’s charcoal technique and introduced a new, slow marinade that builds deeper flavour without overcomplicating anything. The salads have had a refresh too; they’re brighter and cleaner, built to cut through the richness of the grill.
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Regulars will recognise the charcoal chicken straight away, along with plates like eggplant fatteh layered with tahini yoghurt, almond butter and crisp bits of bread, and halloumi served with blistered tomatoes and confit garlic. Fattoush returns as a reliable favourite with its tomatoes, cucumbers, sumac and pomegranate, and there’s a $49 banquet for anyone who wants the full spread without having to choose. Newer dishes include kibbeh nayyeh with herbs and spices, plus a mixed shish plate stacked with chicken, kofta and lamb.
The cocktails line-up is bright and fresh, with a chilli-laced passionfruit margarita, a cherry-forward negroni, and a lychee-led take on the Cosmopolitan. There’s also a selection of wine and beer, including Henrietta’s own sumac-spiced lager, and a decent range of non-alcoholic options.
Working with designer Matt Darwon, the team has created a space that feels refined but still relaxed enough for Bondi. Terrazzo floors, blonde timber, soft lighting and exposed ply beams tie the 70-seat dining room together.
Henrietta Bondi is now open every day, with bookings available through SevenRooms.
- What: Henrietta Bondi
- Where: 75-79 Hall St, Bondi Beach