North of Bondi

North of Bondi

Far Eastern promise

With a menu devoted to crisp, authentic flavours and the determination to rise above the mediocre, North of Bondi looks set to become a cornerstone of West End dining, finds Henry Hepburn

Nik Biok disgorges the word with evident distaste. ‘It’s not fusion,’ he insists. To the chef-proprietor of new Glasgow venture North of Bondi, the distinction is clear: fusion is a euphemism for ingredients that don’t go together; his place is an authentic culinary tour of Southeast Asia.

It’s more than an idle boast. Biok is an Aussie – from Bondi Beach itself – but spent much of his childhood in Indonesia, Malaysia and Thailand. This is his attempt to recreate the pungency and vitality of the region with a quintessentially Antipodean lack of frippery, the sort of place that’s a staple of the restaurant scene down under but a novel approach in Scotland.

Biok, once of Bar Soba and Mama San, is a partner in the group that used to run Baby Grand in the Byres Road premises North of Bondi now occupies. It did well at weekends, but, with a reputation for pricey elegance, fell eerily silent during the week. This is, after all, Partick Cross, where West End primness gives way to a glut of pubs for serious drinkers, and a disdain for pretentiousness seems a better long-term bet. So it has proved: the promise of innovation and affordability in an easygoing setting is pulling in at least several dozen covers every night, including, tellingly, plenty of Australians.

The menu is characterised by crisp, clean flavours, largely unblighted by excess chilli or oil, and entirely free of MSG. There is integrity too in the approach to fish: it appears only on the specials board, and if there’s nothing worth taking back from the market, it will not feature at all. Skewers packed with pork satay balance a fresh lime-leaf infusion with a delicately sticky glaze while sweet ginger plums provide optional extra zing. Huge, flying saucer-like, al dente ravioli of lobster competes with feisty, creamy, curry leaf coconut sauce. Not everything works however: charred, spongy skewers of crispy-fried Korean sirloin beef with red onion rings sit unappealingly alongside perky curries and bright salads.

At the time of writing, a new wine list better reflecting Biok’s origins was about to be unveiled, including sparkling reds and plenty of by-the-glass options.

Takeaways of à la carte dishes in New York-style dainty cardboard boxes are providing an appealing – if less filling – alternative to the Friday night ritual of tinfoil and luminescent curry, and an exciting and extensive weekend brunch menu has blueberry pancakes and smoked salmon brioche jostling alongside pan-Asian favourites.

North of Bondi has a clear sense of purpose and determination to rise above the mediocre that, if it manages to turn every dish into a guaranteed hit, could make it a cornerstone of West End dining.

2 Byres Road, Glasgow, 0141 337 1145,
Brunch, lunch, dinner and take away menus
Average two-course meal £15. Open 7 days


1. L Dunbar27 Oct 2008, 7:30pm Report

North of Bondi- we avoided you for some time until we were given a personal recommendation. We came on a very quiet Sunday night and had a wonderful meal! Had I had any idea about the type of food you serve, I'd have been there much sooner.
I was thinking about coming this weekend with Thai food -loving friends, but last night we were out with other friends who mentioned that you might be closing....I so hope not, but we got into a discussion about why that might be the case and I wanted to tell you what we thought. The name North of Bondi suggests possibly Australian cuisine. Since my friends and I are not aware of its renown, this was not endearing us to the restaurants charms. I'm wondering if your name isn't doing you any favours, and if you could better publicise your cuisine? Neither we nor our friends are unintelligent, but, to appreciate what exactly you might be serving , one does actually have to think about what countries ARE North of Bondi, and most people simply wouldn't bother, would just think.....Bondi....Australia...kangaroo kebabs, koala curry....sorry!!
I'm not meaning to be rude, honestly. I just don't want to see a good restaurant fail because of a misleading name.
Hoping you're stilll going strong and it's all just a nasty rumour.
Best of Luck,
L Dunbar

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