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Rhys Jb

@w.groove

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@lulubondi_
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Projects are looking a little different these days

A glimpse of sun, a limited merch run, @l.t.doyle back with a new trim - it’s a great time to be alive.

Sunday sunset sessions are active & just a peek 👀 of an exciting summer @theharrysfamily ahead.

There’s a @papasaltgin Coconut & Lime Rickey/ Samphire & Hibiscus Martini to keep you hydrated this month.

Seeing the puzzle pieces fall into place makes it all worth it

Salut. taken in RND Bondi by @w.groove

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2

3 days ago

Sometimes life connects dots.

El Jefe @carlitobriagante is the dot connector on this one.

Good times, good people & an absolutely 10/10 roast dinner.

Come down, get comfy and listen to why I can never make a drink simple.

Salut. by @w.groove

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2 months ago

All venues one-sip program is active from today.

The @perellofoods olive & proper wasabi martini is… not bad!

Salut. taken in RAW BAR by @w.groove

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3 months ago

RND WINTER 26

RND has had a menu revamp and in a sense it’s the most challenging but in the same-sentence fun space to work in.

We work around all the magic that @harrysbondi does by day and shift bottles and rows of things left & right in our service space to make it work.

We get our entire drinks menu out > load 2 under-counter fridge doors from our stash > (hopefully) we leave everything kosher for the cafe in the morning.

If the team didn’t come 30 mins early to squeeze in a coffee before they close the machine we could be disguised as the borrowers (if anyone remembers that).

It’s a challenge we have learned to embrace & the fact we can get this done is alone… quite cool.

Now we do it 7 nights a week makes it… cooler.

The menu is conceptual… the last one explored Japanese films from the past 50 years.

This one is a day in the life. If time no was no object and you could do it all in a day… where would you go?

We wake up in Osaka

We sleep tight in Sapporo

Every drink tells a story from that time/ place /city/village/ mountain/ vending machine.

It’s supposed to be fun

Kanpai taken in RND Bondi by @w.groove

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3 months ago

LULU WINTER 26

Paper Trail Gimlet

@fourpillarsgin Yuzu • Horiuchi Extra Virgin Sesame • Cucumber Hydrosol • Synthesised Citrus

I first made this drink 4/5 years ago.

It was part of a 7 drink gin cocktail ‘pairing’ for an event 😆

A few of those ideas were an absolute flop. One of them however, just connected dots and somewhere in the ether of always having to create something new… this was overdue a return.

The concept here is propa nerdy.

The Paper Trail dates back 2000 years to China and is a huge contributing factor into how knowledge was transferred from the east to the west in early civilisation and was in a sense directly responsible for our capability to trade and exchange wares border to border way back when.

At some stage throughout this 2000 year journey - the ingredients for London Dry Gin landed in… London.

At the time this idea was ticking FP had a limited run with a distillery in Goa, it clicked to me that flavours make journeys & the idea of how ingredients like Cassia had made its way to England as early as 1100 AD was mental.

I wanted to make a drink that bridged the gap on that journey.

In our Pan-Asian restaurant today this drink tells how flavours transcend cultures and how London Dry Gin has made its way over to Australia & how now we are using an Australian gin inspired by Japanese flavours.

Collaboration with a multi millennial pre-Insta effort

Salut. taken in Lulu Bondi_ by @w.groove

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5 months ago

LULU WINTER 26

Ume Highball

2 types of Japanese Plum • 3 types of Australian Plum • Passionfruit Riesling

For those I’ve worked with will probably get the gist that I do become a little bit obsessed, a bit compulsive and definitely don’t see that as a disorder when it comes to my work.

One kind-of long term side project over the past 18 months was to deep-dive and understand what Ume is, what it can contribute in terms of flavour profiles and where the real magic was hidden to implement itself as one the core flavours that builds traditional Japanese cuisine.

Maybe 20-30 tastings later I’ve landed on this Aperol twist to give our guests a bit of what that looks like.

It’s a complicated-yet-simple blend of Hei-Wa’s Bellini-esque unfiltered Umeshu, Choya’s traditional clear Umeshu, @marionetteliqueur blended Plum Liqueur & @drinktanica Plum Aperitif.

Lengthened with Riesling sat in passionfruit husks - this brings the missing tropical acid line that ties the salty, sweet & umami characteristics of the core ingredient into tow.

Carbed to the 9’s for angry fizziness.

It’s a good sip… I think. The products do the talking

Salut. taken in Lulu Bondi_ by @w.groove

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5 months ago

Blink & you’ll miss the sunset this far south of the equator on winter savings time.

A few weeks ago we were finishing table settings in the blaring sun.. with an hour up our sleeves to have guests bask in the last light.

The clocks have changed and that window has become a lot smaller.

The east coast of Australia decides to turn up on its own schedule.

This welcomed us to into service this evening.

N.I.B taken in Harrys Bondi by @w.groove

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6 months ago

Started as an ode to @shadypinessaloon & the neglect from getting a good whiskey apple.

That neglect is no longer but the Sake & Apple has remained - now one of our staples.

Clean & easy drinking.

@greygoose • Genshu • Ringo-Shu • Calvados taken in Lulu Bondi_ by @w.groove

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10 months ago

Mary Janes, martinis, and a little Lulu magic. 👟🥟🍸

The @hoka_au fam launched their newest drop at Lulu — because good shoes deserve great food.

Want to host your own? Drop us a line at info@lulubondi.com.au. taken in Lulu Bondi_ by @w.groove

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a year ago

18 years ago to the day my life changed quite dramatically when my mum came home with a new companion in the form of a fragile baby that I was to then call my brother.

I was seriously nervous about the entire ordeal and what ensued was something that was special & gave purpose to myself & all of our close friends - you have always been part of our story.

It’s absolutely mental that you become a man today & I would give the world to be there & tell you you’ve got a while to go.

To the moon & back - I’m very proud of you - CARPE DIEM by @w.groove

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a year ago

We never really figure it out… but if you try - figure it out around the people that make you grow & laugh like - proper fucking belly laugh.

30 years around the sun was never a milestone I pictured celebrating.

Today I’m grateful for everyone that has pitched into that story and for the interim there is a classic @jack.tv & @elliottberriman shot telling you how life is supposed to be lived.

I DON’T KNOW WHERE WE ARE GOING NOW

TAKE A LOOK AT ME NOW by @w.groove

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a year ago

@lulubondi_ Winter 2025 menu ✅

Lulu is our youngest restaurant.

We take pride in embracing pan-Asian cuisine, taking influences from all corners of a continent full of flavour.

Everything drinks-wise - is product driven.

The equivalents to Midori, Amaretto, Frangelico, Coconut, Cherry, Lychee, Elderflower and more… are now sourced from small epicentres surrounding the locality of each drinks cultural origin.

I was told recently that a great chef not only cooks well, but is naturally a great shopper.

I genuinely hate shopping, and I’m not a chef.

But we shopped and shopped to get this one to work.

It’s good now - we think.

Salut. taken in Lulu Bondi_ by @w.groove

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a year ago