Come to snug new English-inspired micro-pub for pies, Guinness on tap and Britpop

British$$$$

How do you define Bondi’s bar scene in 2026? The way someone might use the suburb as a visitor is vastly different to the way someone might use it as a local, making it almost indefinable. When it comes to residential areas with a large tourist footprint, Bondi has to be the mightiest. It’s a suburb with the ability to be a lot of things to a lot of people, all at once.

I love that it preserves its charm, and while it occasionally feels at risk of being entirely dominated by activewear and nourish bowl stores, Bondi still keeps the dream of a glass and a snack alive and well.

There’s the Bondi Royal, Beach Road Hotel and Hotel Ravesis to service big thirsts and crowds. Little hideaways such as Cafe Bikini are perfect for the backpackers who can still afford to stay here. Icebergs Bar is a constant hitter for big-ticket celebrations and rusted-on places such as Shop and Wine Bar, Stuffed Beaver and Corner House have been serving Bondi locals for decades.

And so, we arrive at The Beekeeper, set in the heritage-listed Fellworth Flats, one of the few sandstone structures remaining in the area. It now houses this beachside snug, devoted to Britpop, mushy peas and Guinness on tap. Northern Englishmen Ben Campbell and Brendan Darcy of Northern Hospitality (see also, Chuck Trailer’s in the CBD and Bondi, and soon-to-launch Kokomo Coconut Club) are behind the offering here.

While the only green thing you’ll find on the plate is peas, it’s no problem.

It’s a cosy little pub. Cushy booths, sandstone walls and Cheers-style stained-glass lightshades give it a beautifully nostalgic feel. And as much as I like avoiding the term “something for everyone”, in this case, there actually is. The wine list is better than it needs to be, with plenty of local and organic representation. There’s also their own beer, Keepers Cask ale, which is made in Newtown and poured via a hand pump, something not very common in Sydney. It’s definitely a list written by people who like to drink and know how to do it well.

Cocktail highlights include two-sip thinking negronis, martinis and a Clover Club – gin, dry vermouth, a little raspberry syrup and a squeeze of fresh lemon, shaken over ice until frosty. If you’re feeling suboptimal, there’s an excellent Bloody Mary with plenty of Worcestershire sauce, which they’ll allow you to turn into a Bloody Maria (tequila instead of vodka) or a Red Snapper (gin instead of vodka or tequila). If that feels a little too much like a meal, try the Shaky Beej – house ale, a lick of gin and finished with a dash of ginger beer and lemon.

While the Sunday roast has yet to kick off, they’re still featuring a menu of real rib-stickers. Check out the pan-fried ham steak (gammon) topped with a perfect sunny-side up fried egg, mushy peas and a big pile of crisp, beautifully fried thick-cut chips. It’s all very hearty food – easy and delicious and comforting – and while the only green thing you’ll find on the plate is peas, it’s no problem. A steak pie with flaky pastry, creamy mash, peas (yes!) and a pool of gravy is pure comfort. See also the Cumberland sausage, mash, caramelised onions and gravy.

Tunes definitely veer towards the indie-sleaze glory years, which suits the clientele nicely. They may have swapped their skinny jeans for an elasticated relaxed fit, but they can still enjoy a few Mediterranean gin and tonics (served with a sprig of thyme and an orange twist for vegetal savoury vibes) while their kids nap in the pram next to them. It’s that kind of place – hospitable, family-friendly, dog-friendly, with a casual vibe that’s tightly run at the back end.

I’ll be back for the Sunday roast and another round.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.