Sydney favourite Bungalow 8 relaunches with a new menu
Bringing the venue in line with the plethora of new venues along the Barangaroo waterfront, the refurbishment makes way for fresh interiors across the two level venue and an updated food menu by executive chef Justin Wise.
Highlights of the new menu include pan seared Mahi Mahi with charred cauliflower and fennel salad, and confit duck leg with coconut rice, charred pineapple, as well as shared options like the seafood plate for two with mud crab, scallops, oysters, prawns, cured salmon, bugs and squid.
“We’ve created a menu and a space where you can easily imagine yourself in Tahiti or Bora Bora,” said Wise. “There’s fresh salads with exotic fruits for a light bite or you can go all out and order the seafood platter or braised pork hock to share.”
The drinks menu includes a range of local and international wines, boutique beers and jugs of summer-inspired cocktails like the refreshing Great Grape Cooler, made with grape Kool Aid, green apple Smirnoff, shiraz, lemon, berries and lemonade.