After more than five years on Bondi Road, restaurant and bar Panama House has relaunched in a new location.
The 120-seat venue now boasts views over Bondi Beach from its new position on Campbell Parade.
Leading the kitchen is head chef Sean Kiely who has created a Latin American menu featuring Australian produce.
Served until 4pm, the all-day brunch menu features corned beef hash brown with spinach, poached egg, roast tomato and chipotle hollandaise and the gumbo omelette stuffed with prawns and chorizo on habanero corn bread with black beans and salsa verde.
The dinner menu focuses on share plates such as chargrilled WA octopus with chorizo esquites and salsa verde; slow roasted mojo marinated pork belly with celeriac slaw, jalapeno cream, desiccated red chilli and chervil; and Jamaican jerk spatchcock with edamame beans, black beans, borlotti and rocket salad, charred corn and chimichurri.
The drinks list features Australian and South American wines and reimagined cocktails.
“Our signature is the PH margarita which essentially takes us two and a half weeks to make,” says Panama House owner Geraint Coles.
“We infuse Jim Beam Rye with orange peel, cardamom, clove, black pepper, and a few other secret ingredients to create a homemade curaçao. Then, we add hibiscus flowers and mix with a turbinado sugar syrup to create a liqueur.
“Combine this with Arette Blanco tequila, fresh lime juice and oleo saccharum over a rock of ice with our homemade salt rim.”
