Bondi’s Rocker gets kicks off your weekend with a rollicking bottomless brunch

Brunch and those unforgettablepotatoes

The bottomless brunch. It’s the equivalent of online dating. Sounds good in theory, tried it a number of times but for the most part it’s over rated and disappointing. Lot’s of booze won’t cover up a lackluster menu in quality or quantity. However, when Bondi’s hip hangout, Rocker comes knocking. We leave our hangups at the beach and say “When do you want us?”

Main dining floor

Set on a hill quietly back from Bondi’s sunset boulevard, Chef and co-owner Darren Robertson (ex head chef at Tetsuya’s and co-owner at Three Blue Ducks) and chef Stuart Toon (ex-Jamie Oliver recruit) have created a local gem with a Brit bent to the menu. A local artist has created a mural of three amigos in the main bar, whilst the more sophisticated dining section at the back has smaller artworks, a large handwrittern parchment poster of ‘what’s on’, along with potted tree in the centre, it all feels rooted in a soulful way.

We could start with the booze option of wines or mimosas which is included for $89 a head, or add 2hrs of limitless beer, which for $20 which is potentially the best deal in Sydney. Instead, we order a Heaps Normal which is heaps good!


The brunch menu is generous in everyway which matters. Our starters arrive. First is Iggy’s bread. You could do terrible things to this bread and it still be fantastic, but here, its mind blowingly good in its simplicity. Large fat chunks of chewy goodness are warm, and oh so charry with a robust lick of extra virgin olive oil and if you need more olivy goodness a dunking of more olive oil and balsamic is at hand. We simply rip this with our hands (and teeth!) then dunk it into a bowl of roast pumpkin hummus, topped with pretty dill fronds, nutty pumpkin seeds, smoked chilli oil and spiced dukkah. This is a bowl of orange sunshine and the rain outside disappears into a swoonful mouthfeel of richness and glory.

We peck on juicy Mount Zero olives before we tuck into the burrata. This isn’t a boring tomato affair but a reminder of creativity of the kitchen and local ingredients. It’s a pretty thing, and after a bit of negotiating on who has the honour of ceremonial cutting of the burrata ….it oozes onto a salad of radicchio furls, slices of pear and orange.

The quartet of main dishes

Mains are a quartet of dishes. We have heard good things about their roast potatoes and its hard not to let out a sigh of happiness at the sight before us. Is this the perfect tattie? Just the right size, glistening, cracked and each jagged edge is just a touch more golden and crispy. The addition of malt vinegar salt means these babies are better than a pack of Walkers Crisps any day. They ROCK! Slices of roasted free-range porchetta is sandwiched between creamy celeriac puree and a mound of shaved fennel, apple and herb salad which cuts through the richness.


Next up are two halves of giant sized, but tender, honey roasted carrots languishing on browned butter with a sprinkling of crunchy sesame and the food symphony is complete with a refreshing green salad, soft herbs and yoghurt.

honey carrots

We are moving into the loosening of belt buckle territory, but its rude not to order desert ($6pp). Magically tummies find room of a faultless flourless chocolate fondant topped with a quinelle of salted caramel ice-cream and warm butterscotch sauce. If this was a first date we would be on our knees declaring our feelings of passion and forever loyalty.

Service is warm and friendly, the vibe is laid back and the food is produce led and adventurous. With specials nights from Lasagne to Mussels there is a whole lot of lovin’ yet to discover. #HighTidesGoodVibes !

Rocker Bondi , 5/39-53 Campbell Parade,North Bondi
Bottomless Brunch – Sharing food + bottomless booze $89 .
Bottomless Booze – Mimosa, sparkling, red, white & rosé
Add ons for 2 Hrs: Bottomless beer +$10, Bottomless margarita +$45
Thurs to Sun from 12 – 4pm – Bottomless drinks are valid for 2 hours. Tables up to 30 people.

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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