If anyone asks me about brunch and/or dinner around Bondi Junction area, I usually tell them to try Calabur - the new kid on the block and the fact that it might not be really visible from the main road doesn't hinder their chances of being a hidden gem!
Inspired by Calabur plant in front of their house, 4 friends decided to open this lovely place - not that big but feel so homey and warm upon entering. Serving Western menu with Asian touch during the day and the other way round with additional bar at night, this place has embraced the "sous vide" cooking style - sort of like poaching the meat in its own juice in the plastic bag to get a precise succulent, noticeable juicier and definitely more tender meat.
Calabur by night:
At night, this place is dimly lit which create a warm and cozy feel in such a subtle way. Grab some snacks to go with your booze or share their tapas menu if you feel like too early for having dinner.
For me personally, this Phla Salmon Sashimi is my favorite! Sweet, tangy with a little bit of wasabi kick, this dish has a perfect combination of aromatic flavor with the addition of kaffir lime leaf and lemongrass. If you do like salmon with aromatic fresh flavor, I bet you will love this light and simple dish to bits.
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| Sous Vide Scallops with Spicy Apple Salsa |
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| Spicy Tuna Tartare |
Sous vide scallops are gently cooked and then lightly seared for a finishing touch. The mild and sweet flavor of Hokkaido scallops is paired with a crunchy apple salsa for extra tangy kick. As for the Tuna Tartare, marinated in lemon and garlic dressing, the flavor is subtle enough not to overpower the delicate taste of the tuna. Served with crispy thin rice paper on the side, this dish is meant to be eaten like san choy bow for a texture balance.
Me and salmon are practically inseparable the moment we see each other~ Cooked sous vide style and then seared by a blow torch, it has extra smoky flavor on top of soft, juicy, moist and tender fish. The signature Nam Jin dressing that comes with it has a similar taste to the Phla Salmon dressing but this one is slightly thicker and sweeter. Served with caramelized fig and Uncle Ray's Salad on the side - we can't simply miss this one out, can we?
Well, a subtle hint of woodsy smoke flavor in a dish always excites us especially when it's paired with a dark and tasty duck breast. The cinnamon stick is another great addition to spice this up by giving the earthy flavor on top of the sweet orangey cointreau sauce.
Calabur by day:
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| Berrylicious Smoothies and Iced Coffee |
This Spaghetti Namtok Salmon, which also one of their signature dishes, shall not be missed whenever you visit this place!
Angel Hair Spaghetti is lightly tossed and served with sous vide salmon and garnished with ground roasted rice. It might look simple but the Thai style spicy and sour dressing gives loads of flavor with a balance of sweet, tangy, spicy, a touch of saltiness and just goes so well with the perfectly cooked, moist, tender and juicy salmon cubes.
Egg Pudding is one of those comfort foods you can never go wrong with. Simple but looks so elegant and reminds me of my mom's style! Calabur's version is soft and tender served with crispy bacon bits on top with your choice of red rice or lightly toasted sourdough and Uncle Ray's salad drizzled in their signature sweet and tangy caramelised balsamic dressing.
Last but not least is this pretty looking Granola Fruit Market. Crunchy granola served with fresh strawberries, blueberries, kiwis over Greek yoghurt with a side of honey. Pretty, fruity, definitely makes me feel healthier and extra fun while playing with my food and the honey dipper.
Calabur Cafe & Dinner
Address:
Shop 2, 51-53 Spring St, Bondi Junction
Opening Hours:
Monday - Wednesday 7am - 3pm and 5pm - 10pm
Thursday - Saturday 7am - 3pm and 5pm - midnight
Sunday 9.30am - 3pm
-Let's Nomnom dined as guests of Calabur. Thanks Bank, Kim and Calabur team for the warm service and hospitality. All opinions here are our own and independent-
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