FROM the city’s best-value seafood degustation to innovative casual dining, premium takeaways and the perfect cafe with a view, Bronte is all culinary class.
Take a tour of the suburb’s best eateries right here with The Sunday Telegraph’s Eat Street.
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HUXTON’S
OWNER Justin Bull mastered the foundations of his culinary skills — including “peeling potatoes, chopping mushrooms and washing pots and pans” — with an apprenticeship at Penrith Leagues Club some 20 years ago. Fast-forward through 10 years working as a personal chef to Russell Crowe and James Packer, Bull has set down roots and opened a bright and breezy cafe with the intention of it being “premium takeaway”. It’s morphed however into more of a sit-down venue where patrons line up on the weekends for one of the coveted sidewalk tables. His signature dishes include the Ora king salmon tartine and calamari hotdog, a version of a roll he enjoyed on a visit to Spain. — 145A Macpherson St
THREE BLUE DUCKS
FORMER Tetsuya chefs Shannon Debreceny, Mark Labrooy and Darren Robertson have merged the laid-back Bronte vibe with fine-dining experience into a causal restaurant offering “honest, innovative and local food”. What they can’t source from their on-site garden, they get from vetted suppliers. Fan favourites include the black sausage served with scrambled eggs. The menu changes regularly based on seasons and supplies but the creativity remains all year round. Summer time brings out the mussels, which they serve with a moreish chilli coconut sambal and housemade naan bread. — 141-143 Macpherson St
MOXHE RESTAURANT
RAISED in Belgium, co-owner and chef David Coumont can’t quite pinpoint when it is that he fell in love seafood but he’s turned that passion into the foundation of this elegant yet welcoming restaurant. His selections from daily midmorning trips to the fish markets means the menu changes daily, producing one of Sydney’s best degustation menus that offers a matching wines option. Coumont insists the courses are not just a succession of fishes but an overall representation of the ocean from the rock oysters to pipis, and blue mackerel to raw red fish. His philosophy is “keep it simple” and don’t rush, as both quality and character take time. — 65B Macpherson St
IGGY’S BREAD
INSIDE this rugged yet clearly loved building, Ludmilla and Igor Ivanovic bake up to 1000 loaves a day. But judging by the steady queue, that doesn’t guarantee there’ll be much left come early afternoon. Having started more than 20 years ago as bakers in New York, the pair first opened a shop in Boston before travels brought them to Australia 10 years ago. They began selling four varieties of “basic breads” including country sourdough and rye, plus a loaf with a different nutritiously dense “ancient grain” each day. — 131 Macpherson St
BOGEY HOLE CAFE
THIS popular cafe is not just an institution; but an insight into the history of Bronte itself. Over the past 20-plus years, the Bogey Hole Cafe — so named for the nearby rock pool where kids would learn to swim — has evolved along with various food trends including the Hawaiian- inspired raw salmon poke bowls and roast pumpkin brekkie. — 473 Bronte Rd
Bacon and egg roll
This cafe not only does great coffee but equally stellar food, including the breakfast panini with a generous portion of scrambled eggs and bacon. — Favoloso Cafe, 43-45 Belgrave St
Rotisserie chicken
For the perfect picnic, pick-up some tender rotisserie chicken and side salads. Don’t forget an order of their famous chips and some house-made peri peri sauce. — The Char Rotisserie, 139 Macpherson St
Chicken noodle soup
This subtly flavoured stock is made by simmering chicken, beef or fish bones for about 15 hours. Drink on its own or as a base for healthy chicken soup. — Broth Bar & Larder, 49 Belgrave St
Mixed berry frappe
Hot days call for cold drinks, and as many a surfer will tell you, the smoothies and crush ice frappes loaded with fruit are a great way to cool off. — Jenny’s Café, 485 Bronte Rd
Bacon and ham
The delicious hams here aren’t limited to the holidays and thankfully, neither is the bacon. The business has been supplying many of the eastern suburbs’ renowned eateries for nearly 50 years.
By: Mahmoud Alomda
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