Summer flavours on the menu at Bondi’s Hotel Ravesis
The beachside venue was given a major makeover last year, which included a full refurbishment of the bar, restaurant, balcony and hotel rooms.
Head chef Peter Streckfuss has created a new summer menu showcasing high-quality local produce and sustainable seafood. Highlights of the new menu include: Crystal Bay prawns with sherry aioli; parmesan crumbed chicken schnitzel with seasonal slaw and tomato jam; Cone Bay barramundi with summer veg, white bean purée and pistou; and choc-dipped hazelnut gelato bar and brownie bites.
The drinks menu has been given a revamp, with the inclusion of Rosé, Pinot Grigio and Pinot Noir wines on tap. The new cocktail list features a range of infused spirits, which have been created in house. Signature cocktails include: High Horse: wasabi-infused Absolut with lavender, lemon and pineapple; Fairy Fluff: strawberries and cream-infused Absolut with Licor 43, apple, vanilla, lemon and fairy floss garnish; and Flower Power: hibiscus-infused gin, Contratto Bitter, rose, hibiscus and lime kombucha.