Gone are the days when the only way to eat Mexican in Bondi was a burrito on the beach. Now we’re making a beeline to Carbòn, where the food is hot, the margaritas are icy and the wood fire grill is pumping.
Filling the shoes of the old Rum Diaries up on Bondi Road, Carbòn Mexican is the grown up new restaurant from the guys at Taqiza, everyone’s favourite hole in the wall taco eatery on Glenayr Ave. They’ve upped the ante, with a funky space that’s straight out of the streets of Tulum and Playa del Carmen – think tortilla warmers and cow skulls on the walls, chandeliers for a bit of bling and exposed brick walls add to the authenticity. It’s Mexico meets LA, crossed with a bit of laid back Bondi style.
Essentially, this is where the cool kids now hang out. Separated into a few different dining rooms, the white washed space is full of hungry hipsters digging into fresh guac dotted with pomegranate seeds and ancient seeds, served with crispy lotus chips and sipping high end tequila and mezcal. You can’t get more Bondi than that.
But you also can’t get more authentic. Carbòn’s menu centers around the traditional ‘parilla’ wood fire grill cooking techniques, with layers of different types of wood building up charcoal flavours that are hard to beat.
The menu is designed to be shared, with a Make Your Own Tacos Menu featuring bold meaty dishes like Hampshire suckling pig, roast lamb shoulder and market fish served with warm corn tortillas – add sides like a Charro black bean, bacon, chorizo medley that will change the way you think of beans forever, roasted pineapple and coriander salsa, and Mexican pickles. For those not so hungry, and looking for good value, the pre-assembled Tacos are only $7.50 a pop and are packed with juicy fillings like Fried Chicken and ancho chili mayo, or barramundi, pickled fennel and cabbage. The Confit beef brisket and burnt salsa verde already has a dedicated local following, and of course, it is Bondi, so there’s even a Vegan cauliflower option. Cheese lovers will melt over the Oaxaca Queso Fundido, essentially an oven cooked goop of cheese and chorizo or mushrooms served in an earthenware dish with flour tortillas on the side.
Dessert gets a little experimental, with a “Tulum Sweet Mess” of meringue and everyone’s favourite, dulce de leche, and an Avocado and chocolate mousse that’s surely good for you.
Whether you want to pop in for a few cocktails and a serve of guac and chips, or settle in for feast, Carbòn Mexican is your new Bondi go to.
Carbòn Mexican Wood Fire
288 Bondi Road, Sydney