Brand New Bobbys Restaurant Has Hit The Cronulla Shoreline
A Mediterranean-led menu and Euro-style interiors star in this Shire newbie
Bobbys, South Cronulla
What do you get when you bring together an architecture firm with mag-cred, a Mediterranean-led food menu and the sands, sights and sounds of South Cronulla? Bobbys, that’s what
Brought to us by the same hospo geniuses behind Bangor Tavern, namely, Adam and Kylie Miloca, 115-seat Bobbys is the brand new restaurant making a splash on the Shire’s shoreline. “Opening a seafood restaurant on the sands of Cronulla Beach has always been a dream,” tells Adam. Swathed in terracotta tones, natural Zaragoza stone, Jurassic marble and a truckload of rattan, the interiors are equal parts playful and restrained - and exactly fitting of the direction the Shire’s dining scene is headed. It’s a space that feels at once worlds away (think European coastline) but also firmly rooted in its locale.
Grilled octopus, fennel, espellette pepper
Lemon Tiramisù
“The venue is in two parts - the restaurant and bar, and the beach club. The restaurant is perfect for a long lunch working through the menu and watching the waves roll in. The beach club is fun and very relaxed, with a cocktail and snack menu, plus an all-day coffee cart ideal for a coffee and breakfast, or a spritz in the sun post-swim,” explains Adam.
Equally as relaxed-slash-sophisticated as the space itself are the resulting menus; the culmination of Adam and Kylie’s hard work, designed and crafted by executive chef Pablo Tordesillas (ex-Otto and Tottis) and head chef Shaun Baker (Pier, Yan Restaurant and Bills). Following an ocean-to-plate ethos, the menu is all fresh bites and unique takes, featuring the likes of a brioche prawn roll, Cantabrian anchovies on toast, linguine with prawns, cuttlefish, garlic chilli and pangrattato, a 1kg rib-eye for red meat eaters and finishers such as a tart but sweet lemon tiramisu.
Paired with these exciting culinary delights are equally fun drinks and, of course, cocktails. Developed by Alex Cameron (ex-Franca, Parlar and Armorica), the drinks list stars both local and Mediterranean wines, as well as light and fresh cocktails, including several spritz options, highballs and the standout Seaside Negroni (pineapple, campari, coconut vodka, kaffir lime and vermouth).
Stracciatella, fried rosemary, honey, hazelnut, focaccia
Bobbys prawn roll, iceberg, sriracha mayo
Named after Adam’s father, the restaurant already holds sentimental value for its creators. However, having already firmly established itself as a Cronulla hotspot in the mere weeks since it opened, we expect it will quickly become a household name worth just as much to those who visit.
Bobbys is open for breakfast and lunch daily, and dinner Thursday through to Sunday. You can book a table and explore the menu online at bobbyscronulla.com.au.