FOOD TYPE
Although Shuk’s offerings are described as Israeli/Mediterranean on their website, the dinner menu seemed more like modern Australian to me, with a small selection of only five main courses: lamb, beef, chicken, trout and gnocchi.
FOOD QUALITY
Although we were a little disappointed at first with the limited number of choices, once the food made its appearance, we couldn’t have been happier. Everything we ordered was fresh, tasty and brimming with flavours. Three of us dined and we started with a shared serve of pita bread with almond dukkah and olives ($7). The dukkah is a dip or an oily paste made of crunched peanuts. We should have ordered two serves though, as one small piece of pita bread to scoop up all that dukkah wasn’t enough. For mains we chose a selection of dishes to share including two lamb ($32 each), haloumi ($14), and a couple of salads at $8 each and a serve of chat potatoes ($8). My lamb was beautifully well cooked, just the way I like it, leaving it tender and succulent but not burnt and with no sacrificing on taste or flavour. It was finely cut into long thin strips, making it easy to eat and digest and it came with tabouli and a tangy white radish sauce: an original and suitable complement to the meat. My wife’s haloumi was firm and salty and the accompanying salads and greens were refreshing and nutritious. I especially liked the crushed nuts that were sprinkled on our shaved fennel. The lettuce and tomato salad was simply presented but spiced up with a sharp blue cheese dressing. And the potatoes were warm and soft and cooked to just the right texture. Everything is brought to the table piping hot from the ovens and served in stylish black or white crockery. No need for dessert after that lot but there are some if you’re still hungry.
ATMOSPHERE
The ambience is casual and relaxed. It’s perfect for a summer’s eve with the windows and doors flung wide open, allowing the gentle sea breezes to waft in. There’s indoor and outdoor seating: We choose to sit inside but it was cool and pleasant. The décor is modern, bright and inviting, with plain wooden furniture, tiled floors, low hanging lamps and whitewashed walls decorated with displays on shelves. Everyone seemed to be having a good time and the place was abuzz with energy and atmosphere.
SERVICE
The all-female complement of professional and well trained waitresses were polite, attentive and helpful. They’re neatly attired in smart black uniforms and from the moment we set foot in the place we were made to feel welcome. Our booked table was ready and waiting for us. Orders were quickly taken and the food came out promptly and in the correct order. There was just enough time between courses to allow you to kick back and relax for a few minutes but no long tedious wait for the main courses. And because there were enough waitresses on duty - maybe four or five - to deal with the crowds, the whole place just hummed like a well-oiled machine. Full marks to the owners for not stinting on this important aspect of restaurant management. No-one is left waiting or neglected.
COMFORT
Our tables was large enough to fit all the dishes, although there were only three of us. Maybe with a fourth it would have been a bit of a struggle. Chairs were firm but comfortable.
MENU
The menu is a simple A4 sheet of white paper, which kept flying off the table and had to be held down with the salt and pepper shakers! Perhaps something firmer and heavier might be more practical, especially with the breezes blowing in the way they do. The limited choices does make ordering simple and quick. The drinks menu is on laminated loose leaf sheets attached to a clipboard, also not a great idea though as the pages kept slipping out.
TOILETS
There are two toilets out the back that are reasonably clean and well-provisioned, except that there’s no signs inside to indicate where they are, so you’ll need to ask.
ACOUSTICS
The night we dined, the place was near full and with no carpets or noise absorbers, and tables packed close together it was hellishly noisy, making conversation difficult. I don’t know why so many otherwise fine restaurants seem to ignore this basic aspect of guest comfort. Eating out is an opportunity to enjoy social interaction with friends and family, and being able to converse is part of that experience. But in a place like Shuk on a Sat night, you can forget it, unless you’re prepared to shout! I suggest that these guys try laying some carpet or get an acoustics engineer in to see what can be done to improve the sound quality on a busy night.
COST
With our 25% Ent Book voucher (up to a generous max of $35) we paid a reasonable $88 and that included a single bottle of Coopers Pale Ale, a single entrée, two mains, two salads a side of potato and a haloumi dish.
BOOKING
According to their website, they’re only open for dinner on Thurs, Fri and Sat nights. The Sat night that we dined it was about 80% full, so booking would definitely be the prudent thing to do, as this place is clearly a favourite of the locals.
PARKING/ACCESS
Shuk sits all on its own, in splendid isolation in an obscure part of North Bondi, on the corner of Mitchell St and Murriverie Road. There isn’t another restaurant or entertainment spot in sight. So even though Bondi is notoriously difficult for parking, we were easily able to get an unrestricted spot about 500m up the street in Murriverie Rd.
SUMMARY
Shuk is a winner on most levels. Food is outstanding, service is friendly and efficient and the ambience is light, bright and airy. Toilets are clean and well stocked and parking is a breeze. But if they really want to get to a higher level of customer enjoyment and satisfaction, they ought to do something to improve the acoustics.
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