Originally from Sydney, our family has a close connection to Bondi as we have nearly all lived there at some stage, and with some still calling Bondi home there are many kilometres clocked up driving between these two distinctive but equally amazing places. Luckily we now have an EV in which to do the driving so it doesn’t feel quite so bad!
So when Guy Turland from The Depot Bondi stayed with us a few months ago, we got chatting and realised we had a lot in common: small family run business, a love of good food and wine, and a serious interest in sustainability… we just HAD to do something together!
Over 15 years ago, after training in some of Sydney’s finest restaurants including Est and Icebergs, Guy and his mother started a local bistro in North Bondi that quickly became a neighbourhood favourite. Later, his brother Clint joined the team and just a couple of years ago in 2021 the whole crew decamped and upgraded to the iconic venue previously loved and remembered by so many locals as Jackie’s cafe, and then Camilla boutique.
Now with another brother, Cade, and cousin John Kelly involved, the corner has become a thriving community hub, serving healthy but bloody delicious food!
So we are thrilled that they are bringing their own take on luxury bush tucker to the Gunyah restaurant at Paperbark Camp on Saturday 14th October.
Sourcing sustainable and seasonal produce from across the local region, Guy and his team will prepare a meal to remember, prepared with passion, served by candlelight and surrounded by the tranquil bush setting of Paperbark Camp.
This event is part of the South Coast Food & Wine Festival, celebrating the wonderful producers, artisans and hospitality of the beautiful south coast of NSW.
Tickets are $90/person for 3 courses, add paired wines for $150/head.
Enjoy a drink and a nibbles around the campfire to start (weather permitting)
Jervis Bay black mussel escabeche with fermented heirloom tomato & tomato granita.
Grilled south coast swordfish w/ creamed warrigal greens served with a native herb & finger lime beurre blanc
Beef steak, cooked over coals, confit macadamia, garlic & lemon
Smashed spring cucumber salad
Kifler potato, dressed with honey mustard dressing with fried shallots
Spring pavlova with pigface fruit jam and and seasonal berries