The Crossing is an unassuming hidden gem just off the main restaurant strip. We checked out this local bar and restaurant on a weeknight during happy hour (5pm to 7pm), and were blown away by the bartender’s amazingly good signature cocktails.
Dazz is a whisky fan and goes for the Peach Paper Planes ($18), which is a smooth, refreshing balance of summer, with notes of sweet peach and fresh lemon.
We love the attention to detail and ca re with the mix of flavours, down to the finishing touches like the paper plane.
Melle opts for A Girl Has No Name ($18), which is an alluring raspberry red cocktail, reminiscent of childhood candy (anyone remember Nerds?) with a tangy sugar rim that has you going back for more. Very easy to drink without being too sweet or strong.
We have been trying to master the art of crispy bacon, thus were fascinated by the Bucket of Bacon ($8). The 8 strips of bacon were generous in size, and completely flat, with the crispness of a chip. These were a cheeky treat that went down well with our drinks.
The Mac and Cheese Balls ($12) are a fave with the locals here and we can see why. A good crispy batter that’s not too heavy, yet choc-a-bloc full of macaroni and cheese. The truffle and French onion sauce definitely heightens the flavour of the dish.
Tuna Tostadas ($10) are a nice light appetizer that is a flavor surprise with tuna, spicy horseradish, avocado, chipotle cream and crunchy eschalots which brings texture with each bite.
For a more substantial dish, we highly recommend the Buttermilk Fried Chicken ($17) with 5 crunchy pieces, shielding juicy tender morsels which were boneless, and just the right size to easily dip into the sriracha sauce.
Overall a trendy laid-back bar with outstanding cocktails and a tasty menu worth checking out. Ideal for an after work catchup with 2 to 4 friends or a smooth date night.
Location: 3 O'Brien St, Bondi Beach
Opening Hours: Tues to Fri 5pm to midnight, Saturday and Sunday 3pm to midnight.
Weekend Food Escapes dined as guests of The Crossing. All words, opinions and photos are our own.