Ikaria at Bondi Beach is set to launch an exciting new winter menu focused on Mediterranean meze. The dishes are built for sharing, with bold flavours and a relaxed, confident approach to some classic crowd favourites.
Located on Campbell Parade, Ikaria is a cosy Greek-inspired venue that blends sun-drenched charm with coastal ease. Terracotta tiling, timber finishes, and soft lighting create a warm, textured atmosphere, while linen-covered tables and rustic ceramics add a touch of understated elegance. It’s warm, intimate, welcoming, and made for long, leisurely meals with friends over a glass of wine or cocktail.
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On the cocktail front, we chose the theatrical yet refreshing Blue Zone Margarita (tequila, blue curaçao, Lime, cucumber agave, rosemary smoke) and the Clarified Pina Colada (pineapple rum, coconut rum, pineapple syrup), which is a modern take on an old favourite. Both were well-executed, with just the right balance of flair, personality and flavour.
Executive chef Ivan Sanchez - working alongside the husband-and-wife team behind Ikaria - has shaped a menu rooted in Mediterranean meze, drawing on his time in some of Sydney’s best kitchens and his deep familiarity with bold Spanish flavours.
While the menu shifts with the seasons, a few staples remain, including the honey-drizzled saganaki, finished with lemon and oregano. Another standout is the silky taramasalata topped with finger lime, made to be scooped up with warm, grilled pita. If you’re tempted to add one more starter to the table from the current menu, it would have to be the crisp potato chips with crème fraîche and caviar.
The popular slow-cooked lamb shoulder arrives rich and tender, balanced by the creamy labneh with just the right hit of tang. As a side dish, we chose the roasted Brussels sprouts glazed with mustard and agave - the perfect cool-weather pairing for the lamb. Even those who aren't enamoured by Brussels sprouts would find this deliciously executed dish hard to resist. Both dishes are a generous-sized serve, so be prepared to come hungry if it’s just the two of you.
When we reached the end of our mains, our only regret was running out of room for dessert. But we managed to make space to share the krem broule, topped with caramelised figs. It was the perfect ending to a generous, flavour-packed meal.
But of course, a great meal isn’t quite complete if the hospitality doesn’t measure up — and here, it absolutely does. Our host for the evening, Ebru, and her team deliver service that feels effortless yet attentive, striking that perfect balance between friendly and professional. They know the menu inside out, offer genuine recommendations, and make you feel like you’re their only guest, even when the place is buzzing. It’s this kind of hospitality that turns a good night into a memorable one that will have you coming back again and again.
- What: Ikaria Bondi
- Where: 70B Campbell Parade, Bondi Beach
- Reserve your table here.
- Closed Monday and Tuesday.