Introduction
There are restaurants that feed you, and there are restaurants that disarm you. Totti’s Bondi does the latter. The scent of warm, wood-fired bread drifts across a leafy courtyard; glasses clink; a breeze moves through olive branches; and suddenly you’re somewhere between Sydney and a slow afternoon in southern Italy. It’s relaxed, it’s lively, and it’s the kind of place that turns a quick lunch into a long, memorable meal.
| Name | Totti’s Bondi |
|---|---|
| Location | 283 Bondi Road, Bondi, NSW |
| Cuisine | Italian, Mediterranean-inspired |
| Signature Dish | Wood-fired bread with antipasti |
| Other Highlights | Handmade pasta, fresh seafood |
| Chef | Mike Eggert (founding chef) |
| Capacity | Around 185 seats |
| Atmosphere | Leafy courtyard, relaxed yet lively |
| Best For | Groups, dates, celebrations |
| Opening Hours | Daily from midday |
| Dress Code | Smart casual |
| Price Range | Mid-range, depends on selections |
| Drink Options | Aperitifs, natural wines, cocktails |
| Booking Tip | Reserve early, aim for midweek slots |
Where It Lives
Totti’s sits behind The Royal Hotel on Bondi Road, a short stroll up from the beach, tucked away enough to feel like a discovery but central enough to anchor a night out. This is the original in the growing Totti’s family, a 185-seat space designed for groups, families, dates, and any excuse in between. The address is 283 Bondi Road, and the dining room opens daily from midday, with Sundays typically wrapping a little earlier than the rest of the week.
How It Came To Be
The venue launched at the end of 2018 under hospitality group Merivale, with chef Mike Eggert at the helm and Khan Danis (ex-Rockpool) helping set the tone. Their mission was straightforward: make generous Italian food powered by a wood fire, built for sharing, and served with a sense of fun. That clarity resonated quickly—within months, Totti’s Bondi was being talked about as a local classic and, just as quickly, it inspired spin-offs elsewhere in the city.
First Impressions
Step inside and you’ll see why it draws a crowd. The room is bright, framed by skylights and timber, with views into a busy open kitchen. Push through to the courtyard and the pace softens: whitewashed walls, big potted olives, and the comfortable hum that comes when people linger. The design was always meant to feel like a Mediterranean garden hidden in a pub, and it succeeds—sunny at lunch, glowing and convivial after dark.
The Spirit Of The Menu
Totti’s menu reads like a love letter to simplicity. It’s not about tricks; it’s about ingredients that speak clearly. Think salty-sweet prosciutto, milky burrata, just-charred vegetables, and pastas that taste like someone obsessed over the sauce for hours. The team calls it food to share with people you love, and that’s exactly how it eats—plates in the center, everyone negotiating the last bite.
Start With The Bread
If there’s one ritual you can’t skip, it’s the wood-fired bread. Puffy, blistered, and still steaming when it hits the table, it’s engineered for dipping, swiping, and stacking. Pair it with a few small plates—burrata, anchovies, marinated peppers—and you’ll understand why so many regulars claim the first course could be the whole meal. The bread has become a calling card for the brand, and at Bondi it sets the tone: rustic, generous, and dangerously moreish.
Pasta That Feels Hand-Made
Pastas at Totti’s have that quiet luxury of being both comforting and carefully constructed. The kitchen leans into hits like pappardelle with lamb ragu, where ribbons of pasta carry a slow-cooked sauce that’s deep without being heavy. Seafood pastas—bucatini or linguine with clams—bring salinity and brightness, especially welcome after a day at the beach. These are plates that don’t need embellishment; they rely on good technique and good produce.
From The Grill
The grill work at Bondi is the menu’s heartbeat. You’ll see simple fish with lemon and olive oil, steaks with the kind of char that only a wood fire can draw, and plenty of vegetables—zucchini, eggplant, greens—treated with the same respect as the proteins. Nothing here shouts. The best dishes let smoke and seasoning do the talking. Many diners build a table that mixes antipasti, one pasta, and something off the grill; it’s a format that keeps the meal balanced and easy to share.
Save Room For Dessert
The finale is playful: tiramisu that leans creamy rather than boozy, and ice-cream sandwiches that feel like summer in two bites. It’s the sort of dessert board that nudges the table to stay a little longer, order another coffee or a sweet wine, and gossip through the last crumbs. If you came in for the bread, you might leave talking about the tiramisu.
What To Drink
The drinks list keeps pace with the food. Aperitifs—Spritzes, Negronis, and their cousins—get lunch started, and the wine selection tilts toward Italian styles with plenty of by-the-glass options. Natural and biodynamic bottles are part of the mix, alongside familiar labels for those who want something classic. The idea is to keep things bright, fresh, and compatible with olive oil and tomatoes. The result is a list that feels curated, not fussy.
Why It Works
Totti’s has two essential advantages. The first is atmosphere: it feels like a party without ever getting pushy about it. The second is discipline: the menu rarely reaches for complexity it doesn’t need. That restraint is harder than it looks. Many venues chase novelty; Totti’s chases satisfaction. It’s the difference between a place you try once and a place you start planning around.
Who It’s For
Couples split small plates and a bowl of pasta. Families turn birthdays into all-afternoon lunches. Friends who promised “just one drink” end up ordering the bread and two rounds of antipasti. It’s forgiving, it’s flexible, and it behaves differently at different hours. Come early for a calm courtyard table or later if you enjoy the evening buzz.
When To Go
Midweek lunches are reliably relaxed, especially outside school holidays. Dinners run busier; Fridays and Saturdays are prime time, with the kind of energy that makes dining out feel like an occasion. Sundays are softer and often wrap up earlier, which suits anyone looking for a mellow end to the weekend. Checking current hours before you head out is wise—Totti’s keeps a steady schedule, but the exact closing time can vary slightly on Sundays.
How To Book
This is one of the city’s most sought-after tables, and reservations can disappear quickly. The smartest play is to book the moment your preferred day opens, or aim for off-peak: earlier seatings, later lunches, or a midweek date. If you’re set on a spontaneous meal, walk-ins are possible; arriving right at opening often helps. Locals sometimes recommend splitting larger groups into smaller bookings or choosing less popular times to improve your chances.
A Short Price Primer
Totti’s isn’t a special-occasion splurge, but it isn’t bargain dining either. It lives in that popular middle: generous portions, quality produce, and prices that reflect both. A table of four can eat well by focusing on antipasti and one or two larger plates. If you want to push into steak and seafood territory plus dessert and cocktails, budget accordingly. The menu mix makes it easy to steer the spend where you want it, which is part of the reason the place suits so many different groups.
If You’re Curious About The Hype
A quick glance at local guides and city dining pages tells the story: Totti’s rose fast from opening buzz to fixture status, helped by its courtyard aesthetic and a few instant-classic dishes. That early reputation wasn’t hype alone; it was anchored by the team’s background and Merivale’s knack for building dining rooms people want to be in. Years on, the Bondi original still feels current, which is the real test.
What To Order First Time
Start with the bread. Add burrata, prosciutto, and something briny—anchovies or olives. Share one pasta (lamb ragu is a crowd-pleaser) and at least one vegetable from the grill. If your table eats seafood, a simply grilled fish with lemon is perfect for the beachside context. Finish with tiramisu and coffees. It’s a progression that captures what the restaurant does best without overwhelming anyone at the table.
Service And Pace
Expect a professional but relaxed style—efficient enough to keep the table moving when the room is full, easygoing enough to let you linger over dessert. The staff are used to mixing and matching plates for groups that want to graze, and they’ll steer you toward smart combinations if you ask. If you enjoy a slower meal, book an earlier or later slot; peak hours in the courtyard have a festive tempo.
Small Details That Matter
The open kitchen does wonders for the mood. Watching flatbreads balloon and blister as they come out of the wood fire becomes part of the experience. The way the courtyard catches late-afternoon light makes a weekday feel celebratory. Even the simple tableware—sturdy plates, short tumblers for Spritzes—contributes to the “come as you are” feeling. None of it is over-designed; all of it is purposeful.
The Bondi Context
Bondi has become a broader food destination over the last decade, and Totti’s helped define a particular kind of beachside dining that values generosity over fuss. Its success also proved that a serious kitchen can thrive in a space that doesn’t take itself too seriously. That balance—seasonal cooking, approachable pricing, room to breathe—matches the neighborhood. You can arrive with sandy shoes after a swim or dressed up for a birthday; both feel at home.
A Note On Evolution
Since Bondi’s debut, the Totti’s name has expanded into the CBD and beyond, but the Bondi site remains the reference point. It’s the standard by which the others are judged: the courtyard, the bread, the mood. The spin-offs keep some of the original’s DNA while adapting to their settings, which is why you’ll spot familiar plates across locations. The trick is that the Bondi original still feels like the source.
Accessibility And Groups
With 185 seats and a layout that mixes banquettes, courtyard tables, and nooks, the restaurant handles groups gracefully. It’s wise to mention any pram or accessibility needs when booking so the team can place you well. Larger groups often build menus around antipasti and multiple pastas, which keeps the table lively without creating a traffic jam of plates. Families do well here; the food translates across ages.
Photography Moments
If you’re documenting your meal, don’t overthink it. The courtyard gives you all the light you need, the bread is naturally photogenic, and the pastas look best right before you toss them. Capture the moment, then put the phone down and eat while everything is hot—that’s when the menu makes the most sense.
What Locals Know
The most comfortable visits happen when you let the room set the rhythm. Order a little, then a little more. Keep water and wine topped up. Ask about a vegetable that’s particularly good that day; the kitchen often has a sleeper hit hiding among the sides. If you’re planning a celebration, aim for a long lunch—the light and the courtyard were made for it. If it’s date night, an early week dinner can feel almost private.
If You Only Remember One Thing
Totti’s Bondi succeeds by doing the simple things extraordinarily well: bread, pasta, produce, and a room that welcomes you. It’s not trying to reinvent Italian food; it’s trying to make it joyful. That’s why so many tables here run long. The food is satisfying, the setting is easy, and the whole experience feels like time well spent.
Final Word
There are plenty of places where you can eat in Bondi. There are fewer where you can relax, pass plates around, and forget the clock. Totti’s is one of those. Go for the bread. Stay for the courtyard. Leave with the satisfying feeling that you’ve been looked after. And when someone asks you where to eat in Bondi, you’ll know the answer—and you’ll probably go with them.
