New Restaurant Alert: Bondi & Bourke at Legazpi Village, Makati
Satisfying your curiosity for Australian food
Bondi & Bourke
G/F Cattleya Building, Salcedo Street, Legazpi Village, Makati City
(SPOT.ph) Occupying what was formerly a pub, that turned into another pub, that became a short-lived café, is finally a grub hub worth getting excited about on Salcedo Street. Yep, Chef Wade Watson and the rest of the guys behind Bondi & Bourke in Legazpi Village have officially moved in, and they’re ready to show you how Australian fare is done.
So what exactly defines Aussie cuisine? For one thing, a lot of protein. Meat pies, big beef burgers, chicken parmas, lamb, and rib-eye steaks make up most of menu. Nothing too complex or intimidating. In fact, Chef Wade purposely set out to make the selection as uncomplicated as possible, using only good ingredients to whip up flavors of home. (Australia is where this New Zealand-born chef grew up.)
Bondi & Bourke has an elegant, non-intimidating vibe.
The Roast Room, Bondi & Bourke’s private 24-seater enclave
It’s easy to mistake this place for a snooty fine-dining operation, but Bondi & Bourke is actually a lot more casual than it seems. There’s a brightly lit open kitchen in the back, maritime lamps hanging from above, and beautiful oak floors. The place is pretty but not overdone; the type that can host ritzy private dinners (Ruffa G celebrated her birthday here), but also welcome big families. There’s no dress code so you can come in without giving your wardrobe too much thought—just be warned you might be dining in the presence of an A-lister or two.
The Bourke Salad is both sweet and savory.
Pies are as ubiquitous in Australia as siopao is in Manila, says Chef Wade.
What you need to know before ordering is that the portions here are huge, so plan accordingly. For starters, four people can probably split the Bourke Salad (P475) and still get enough on each plate. Thanks to parma ham and slices of orange mixed in with arugula greens, almonds, and goat cheese, it’s the kind that packs a lot of texture and flavor while still being good for you.
Massive, mouthwatering burgers
One of the best things you can order here (and blow your whole diet on) are the burgers. They’re humongous and true to the servings you’ll get in burger joints in Sydney. The Beef Burger (P585) is, simply put, badass—imagine fried egg and bacon sitting atop a thick beef patty. Our favorite part is that layer of pickled beets; it adds a new and interesting tang to this meaty marvel. There’s probably no way you can fit the entire thing in your mouth, so just make sure your forkful has a little bit of everything!
Chicken parms are staple pub grub in Australia.
They say you can’t leave Australia without having some good ol’ chicken parm, and this Bondi & Bourke has in spades. The Classic Australian (P795) makes wonderful comfort food, throwing in shaved ham under a blanket of fresh mozzarella (almost like a pizza hack sans the carbs). And because this wouldn’t be a legit Aussie joint without a proper meat pie, order the Classic Steak (P445) baked with braised Australian beef and buttery puff pastry for a true taste of Oz.
Desserts galore: Crème Brulee, English Trifle, Banana & Toffee Tart
Banana and Toffee Tart
Sticky Date Pudding
For dessert, brace yourselves for their version of the Sticky Date Pudding (P355), an English dessert that’s actually very Australian. It’s made using medjool dates and butterscotch sauce—served warm, of course—and is absolutely drool-worthy. Order it, and live without regrets.
Up until Bondi & Bourke came along, Aussie grub wasn’t getting enough attention in Manila’s culinary revolution. That’s about to change.
Photos by Pocholo Mendoza