Harry’s Bondi

Project Details

Swallowing the neighbouring laundromat as well, the redesign has created space for an 80-seater with new chef Bryan O’Callaghan, a ten-year veteran at The Tilbury, creating a menu which includes breakfast dishes such as coconut, yoghurt and chia pudding and quinoa balls with poached eggs and fatoush.

  • Client: HARRY’S BONDI
  • Tasks: Design, Construction, Kitchen Consultation, Equipment, Branding, Council/PCA Approvals

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