The Nine, Bondi Beach

The-nine-bondi-beach-tartine

There are more than nine ways to enjoy The Nine in Bondi.

Situated on Glenayr avenue, in the heart of Bondi Beach is The Nine, a the light filled and welcoming cafe designed by interior designers TomMarkHenry. Opening in late 2015 by couple Julie Brument and Sebastien Dallee the place has quickly become a local gem amongst locals and those residing not far from the 2026 bubble. Naming their cafe after the nine different types of cuisine that influence the menu you’ll taste flavours from France (Julie’s native country), Italy, Spain, Morocco, Egypt, Croatia, Greece, Israel and Turkey. That’s a whole lot of countries to fit on one place but their Head Chef Patrick White makes it look easy.

Not only is the food full of flavour at The Nine it’s all beautifully presented. A simple tartine arrives with glorious pops of colour with fresh avocado, labne, cucumber, beetroot cured salmon, small wedges of citrus and thin, perfectly round slivers of beetroot. It’s drizzled with a vibrant watercress pesto. It’s almost too pretty to eat but that would be a terrible waste. And waste is something that doesn’t sit well with this environmentally friendly cafe. The Nine reflects the ethos of “safe, clean and traceable food” by sourcing ingredients from like minded suppliers.

The Nine lamb salad

Everything is organic at The Nine, except the coffee. They do ground their own however getting their beans from local micro roaster Coffee Bondi Beach. They also have a selection of organic teas and a sticky tea. On the breakfast menu you’ll find dishes such as the coconut quinoa porridge with pomegranate, rhubarb and coconut crumbs ($16) available until 12pm and organic eggs served poached or scrambled with organic five grain toast from the Bread and Butter Project ($13).

For something more substantial the slow cooked lamb and taboule salad is available from 12pm. The generous portion comes topped with dollops of smoked baba ganoush, tzatziki and dukka ($24). A delicious croque monsieur is available made using organic brioche, filled with crispy prosciutto, mushroom relish, truffle and covered in thin shavings of taleggio ($15). The slow cooked porchetta burger is another crowd pleaser ($16).

The Nine croquie monsieur

Julie and Sebastien take great care to support local suppliers. Their website proudly states the core pillars of their business as “mindful sourcing, people, sophistication and sense of community”. This includes their crockery being made by boutique brands Marloe Morgan Ceramics and Thrown By Jo. Some of their glassware is custom made by Etico, a Bondi based company well known for their recycled glass bottle candles. They’ve even considered their toilet paper! Wipe with ease know you’re supporting Pure Planet.

The Nine owner Julie

But is this all just a bunch of Bondi wank designed to attract more customers? The answer is a firm no. Julie and Sebastian are utterly committed to making their business as organic and sustainable as possible and have taken a great deal of time to consider who they work with and why. They are genuinely passionate about making a difference. It would no doubt be cheaper and less labour intensive to go the other way but Julie explains that everyone needs to do their part and be accountable. This young couple has an inspiring attitude and are leading the way for the hospitality industry.

The Nine
163 Glenayr Avenue, Bondi Beach 2026
Open Mon – Fri 7am – 4pm, Sat -Sun 8am- 4pm
info@theninesydney.com.au
http://theninesydney.com.au/