Bondi favourite Panama House has new digs to call home.
The Latin American restaurant and bar has moved from Bondi Road to a prime location on Campbell Parade, overlooking the beach.
Opening January 24th, the venue will be serving up coffee, all-day brunch, share-style dinners and evening cocktails by the sea.
Head chef Sean Kiely’s menu will continue to draw inspiration from Latin American and Australian flavours, with the all-day brunch including dishes such as corned beef hash brown on a bed of spinach, topped with a poached egg, roast tomato and chipotle hollandaise; gumbo omelette stuffed with prawns and chorizo on a bed of habanero corn bread with black beans and salsa verde; and jalapeno rosti layered with guacamole, spinach, smoked mushrooms and poached egg. These can be paired with bottomless mimoas, Bloody Mary’s and micheladas from Friday to Sunday.
For those on the go, there is homemade banana bread, Mexican-chocolate cookies and breakfasts burritos for takeaway options.
The share style dinner menu offers a range of tasty plates, including chargrilled WA octopus with chorizo esquites and salsa verde; slow roasted mojo marinated pork belly with celeriac slaw, jalapeno cream, desiccated red chilli and chervil; and Jamaican jerk spatchcock with edamame beans, black beans, borlotti and rocket salad, charred corn and chimichurri.
The wine list is comprised exclusively of Australian and South American wines, numbering 50 in total. On the cocktail front, owner Geraint Coles has been inspired to create a menu of twists on 80s classics, many inspired by great music of the time. This includes the Mask, an amaretto sour of sorts – made with amaro instead of amaretto – and named after the Fugees song which features the lyrics “taking sips of an Amaretto sour with a twist”.
“Our signature is the PH margarita which essentially takes us two and a half weeks to make,” says Coles. “We infuse Jim Beam Rye with orange peel, cardamom, clove, black pepper, and a few other secret ingredients to create a homemade curaçao. Then, we add hibiscus flowers and mix with a turbinado sugar syrup to create a liqueur. Combine this with Arette Blanco tequila, fresh lime juice and oleo saccharum over a rock of ice with our homemade salt rim. It’s the best damn margarita around!”
The 120-seater venue is a definite expansion for the venue, with local designer Jason Grant coming on board to create an interior featuring reclaimed brick walls, ironbark hardwood tables and leather banquettes with a direct line to the New York-style marble kitchen.
Guests are encouraged to take a seat on the glass balcony that overlooks Bondi beach, adorned with timber benches and bright coloured cushions, and bask in the beauty of that quintessential Aussie view.
180 Campbell Parade,
Tuesday – Saturday: 8am – 11pm
Sunday: 8am – 10pm