What I find really amazing about Onde is its longevity and consistency. I think it’s been around at least since I moved to Sydney in 1999. While it talks about ‘simple and provincial French-influenced cuisine’, for me it’s the best of the Modern Australian style of food: using different cultural influences, applied to high-quality local ingredients, and served up with style.
I haven’t been there many times over the years, but each time we’ve been its consistently delicious and impressive. On this night, the three of us split a paté, which was smooth and tasty, and salt cod brandade, served with a generous serve of yummy toasted bread. Freddy had the fish of the day, and Randall and I both had crumbed beef cheek, which was both melt in your mouth, but also with a nice textural contrast. All this with a nice bottle of red, and it was a great night out.