The design of A Tavola Bondi reflects the vibe of the area. It’s a big, open space and a very casual tone in the decor. There’s a long table that runs the length of the restaurant meant for sharing, as well as for the use of the chefs as they make the pasta each day.
The service is perfectly accommodating and we are given menus, water and our orders are taken quickly. As we waited for our lunch, we were intrigued by the chefs making the pasta on the long table in the middle of the restaurant. It was quite mesmerising and we were thoroughly impressed by the whole process.
SMC and I shared two pastas – first, the casarecce palmolese, which was a thick, loosely spiral shaped pasta in tomato sauce, topped with shaved buffalo mozarella. The pasta was very fresh and filling, though a bit plain for my liking. We struggled to finish this as our second pasta was outstanding.
The highlight of my meal and the reason I would return again and again, was the pappardelle, with wagyu beef shin in red wine and horseradish sauce. The wide ribbons of pasta were as smooth as velvet, the sauce was full of flavour and the wagyu beef would gently fall apart and melt in your mouth. It was actually bliss, and we probably should have just got one of those as the serving was surprisingly generous.
W ordered the house made ravioli with buffalo ricotta, braised leeks, nutmeg, oregano raisins and pine nuts, not realising that it was vegetarian. The ravioli was a very light meal indeed, but made very enjoyable as we saw how much effort went into making them.
A Tavola has been on my list for awhile and I’m so glad that one opened in Bondi,as I find Darlinghurst horrendous for parking. Despite the $33 price tag on the pappardelle, I’d head back any chance I get.
Christine Thai 