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All of the staff members at this new Australian spot are outgoing (not in an annoying sense) and willing to recommend a dish, talk about Australia or offer up a nip of something, in the case of a recent visit one of the infused tequila drinks. After knocking back the sample we ordered a full glass of the potent passion fruit hooch, served straight from one of the gas station fruit punch machines -- infused tequila is seriously dangerous friends.

Once seated and lubed up with a couple more fruity drinks and a bottle of Shiraz (natch), our appetizers arrived: hot pot scallops and a oyster shooter. The scallops were prepared scampi, four big ones to a pot, and were sweet and cooked perfectly. Order two pots for larger parties, they're that great. The oyster shooter was pure novelty, raw oyster doused with bloody mary mix and vodka, served in a shot glass. The fresh oyster taste was completely lost with all the theatrics. But certainly a fun concept. There are also fruit varieties, but I wasn't going there.

For the main course we split the breaded Barramundi. Another novel concept at Bondi Road is the act of ordering fish. Each of the South Pacific varieties (Tasmanian Salmon, Saddile Tail Sea Perch, Crimson Snapper) can be prepared to your liking (grilled, breaded, fried) all sent to the kitchen on a cutesy checklist menu filled out at the table. The Barramundi was WAY above my expectations. Even though we were gripped with a deep February freeze, the dish took me to the ocean. The filet was exceedingly fresh, sweet (like a hint of honey from nowhere) and not too greasy. Stay away from fried, as it may overpower the delicate flesh on some of the fish. But the server can help you pair accordingly.

For dessert split the Lamingtons cake -- this coconut pastry is a jazzed-up macaroon, with more intensity and wetness.

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