Home > Modern Australian, Syd: Bondi, Sydney > Rum Diaries, Bondi

Rum Diaries, Bondi

Rum Diaries can be found on the busy street of Bondi Road. I never knew this place existed as when it comes to dining at Bondi, I usually go to Bondi beach! But this was a great find and a true gem. It is a quirky and cute little place, I love the décor inside, the interior is dark and very intimate.

The chef behind the Rum Diaries is Gerald Touchard, he has been there since January this year. He has previously worked as pastry chef at Jena Georges’ restaurant Le Market in Paris, and sous chef at Pello Restaurant in Sydney and also sous chef for Sean Connolly’s Astral, also in Sydney.

The menu is for sharing, there is a degustation menu for those who are hungry and want to try a bit of everything. I came with my lovely brother, F, and thought we would go a la carte.

F started with a cocktail, and considering I couldn’t drink Sonny the bar tender kindly made me a mocktail – we don’t currently have a name for it, he suggested I come up with a name. It had all my favourite fruits – lime, organic apple and berries! Refreshing and deliciously sweet.

To start, tempura zucchini flower stuffed with haloumi, pine nuts and pomegranate vinaigrette ($11.50). Cut in halves, the zucchini flowers were absolutely delicious, the haloumi cheese was subtle and the pomegranate vinaigrette was a wonderful complement. This was a win win dish for the both of us as we both LOVE zucchini flowers.

Complements of the chef, we received a delicious chicken parfait which was served with crispy toasted bread. It is not yet on the menu at the time we dined, but we were told that it will be this week. The parfait was deliciously creamy and F wanted to lick the plate off! It was that good!

The crispy skin pork belly with tonka bean cloud, sour rhubarb puree and coriander gremolata ($18.50) was to die for! Crispy skin, the pork belly was incredibly tender and incredibly succulent. The sour rhubarb puree was a really nice touch! I could have easily eaten both pork belly on my own!

F couldn’t go past the wagyu rump of beef, pomme puree, heirloom carrots, watercress and smoked sea salt ($26.50) – the wagyu beef was cooked to melt-in-your-mouth perfect! The pomme purees was creamy and love the dollops of watercress puree. This was a hearty dish, perfect for winter!

Next came the tenderly cooked duck with sauté wild mushrooms, autumn vegetables and mandarin jus ($31.50) and the duck was definitely tender. I loved the mandarin jus, and the crispy mandarin that were served with it.

The chickpea jenga tower with paprika aioli ($8.50) were like chips but healthier. It was crispy on the outside and soft on the inside, and I loved the paprika aioli!

We were getting full by this stage and thought about ordering one dessert. However, our lovely waitress and restaurant manager, Roberta suggested we get both!

The chocolate marquise, OP rum and allspice Chantilly with orange sparkle dust ($14.50) was quite a rich dessert, and perfect for chocolate lovers. It was dense and rich!

I love the orange sparkle dust.

The banana cream with smoked salt caramel, spiced pineapple tapioca and ginger beer jelly ($13.50) is a lighter dessert. I especially love the pineapple tapioca, and the smoked salt caramel well – who doesn’t like salt caramel?

Service was friendly and food was tremendous! Definitely a great find a true gem – wished I lived closer as this would definitely be my local! Can’t wait to take the parentals there in the next couple of weeks!

Thanks to Emily Sharpe from the Love Group and the rum diaries.

GA dined as a guest of Love group and Rum diaries

GA’s ratings: 8 / 10

Rum Diaries

288 Bondi Road

Bondi 2026

Ph: +61 2 9300 0440

The Rum Diaries on Urbanspoon

  1. grabyourfork
    July 10, 2012 at 1:57 pm

    did you attempt to snort the orange sparkle dust? lol

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