As the name doesn't suggest, Fat Rupert's is named after the owners' previously overweight pet dog. Former media exec Aaron Pearce took over the venue in a mid-2013 career change and has instilled a food menu and philosophy of "Simple. Seasonal. Satisfying" under Canadian head chef, Eli Challenger.
|Inside Fat Rupert's, Bondi Road, Bondi|
Meanwhile on the menu, chef Challenger is enthusiastic about sourcing quality local produce that's in season, serving it simply when it's at it's best.
While the concepts of food seasonality and sustainability are relatively new in the Australian restaurant scene, Challenger shares that this is old hat in Canada, having gleaned many of these philosophies from the western coastal states of the US. Gluten free is almost standard given the area, with the menu putting asterisks next to items that are not gluten free.
|Buttermilk fried chicken with red cabbage slaw|
I wasn't complaining when I could have fried chicken for brunch in a crisp, well-seasoned buttermilk batter, drizzled with a guilt-inducing but delicious honey butter. The chicken was served on a red cabbage slaw, somewhat alleviating the damage.
|Pulled pork burger with apple slaw and salad|
Best eaten with cutlery, the burger was a smoky and meaty delight that may challenge some new year's resolutions, although the additional side was, not chips, but a healthy cos lettuce, cherry tomato and parmesan cheese salad.
Food, booze and shoes dined at Fat Rupert's as a guest.