BONIFACIO GLOBAL CITY

LOCATION

115P.PelayoStreet,PoblacionDistrictDavaoCity,DavaodelSur8000

ENQUIRIES

•  Phone:+63822243712•  Mobile:+639985933763•  Email:info@bondibourke.com

With a good collecLon of restaurants tucked away in convenient and inviLng liNlespots,Bondi&Bourkeistoutedasbothrefinedandrelaxed,andistheembodimentofAustralian chef Wade Watson’s immense love for unpretenLous, show-stoppingcomfortfood.DavaoistheBondi&Bourke’slatestmove––morethanayearaXeropeningitsbrightandairyflagshipspaceinMakaLCity,andafewmonthsaXeropeningalongupscaleForbestown,BonifacioGlobalCity.Situated in the city’s first "bahay na bato" (house of stone) in Davao, the elegantenclavestandsgrandwithitsArtDecoelementsandSpanishslanLngroof,elaborategrillwork, and thick, wooden floor planks – all carefully restored from pre-warPhilippines.Whether it's a business meeLng, client entertainment, post-work out run, or aninLmatedinner,theopenkitchensserveupaliNlesomethingforeveryone:Australianand U.S. Prime Steaks, New Zealand Chops, the best grilled kebabs, charcuterie,cheeseboards,andplatesgoodtoshare-andifcocktailsareyourthing,thebarmenareonhandtowhipupyourfavoriteLpples.

THE CHEF A New Zealand naLve, this jolly fellowhas come a long way since his firstprofessional kitchen experience as adishwasher in Australia at age 13. ChefWade Watson started his culinaryjourneywithanapprenLceshipatthe5-star Orpheus Island Resort in Australiawhere he showed cooking excellencebeing Queensland’s ApprenLce Chef ofthe Year, Australia’s youngest execuLvechef of a 5-star resort, andwhichmadethe restaurant Queensland’s Best FineDiningEstablishmenttwoyearsinarow.

Tofurtherhonehisskillsinthekitchen,ChefWadeconstantlyrelocatedtoworkinseveralcountriesaroundtheworldsuchasCanada,ThailandandHongKong.InBriLshColumbia,hewasHakaiBeachResort’sexecuLvechefcateringtocelebriLesandVIP’ssuchasKevinCostner,WarrenBuffetandJimmyPaNerson.HethenmovedtoTorontowherehebecamethe execuLve chef of Sassafraz Toronto, largely considered the Ivy of Toronto alsofrequentedbycelebriLes.Asidefrombeingachef,healsotrainedotherchefsatthecity’sDishCookingStudio.

Outside the kitchen, Chef Wade Watsonalso co-authored a cookbook called“Behind the Apron” while appearing innumerous TV shows alongside BobBlumer, MarLn Yan, and Greg Coulliard.From Canada, he moved to Hong Kongand became a ConsulLng Chef atCalifornia Restaurant & Bar and theExecuLve Chef at Lux Restaurant & Bar,both of the well-established Lan KwaiFongEntertainmentsgroup.BeforehissLntinAbacaBouLqueResort+Restaurant inCebu,hewas theexecuLvechef at a WWF charity event in HongKong,headinga2,000-personbanquet.Healso served as execuLve chef for theRonnie Wood and Billy Wyman ArtLaunch.It’saboutLmethatinternaLonallyrenownedchefWadeWatsonopenedhisownchainofrestaurantsspecializinginnoother than foodhegrewupwith. Finally,ChefWadecallsManilahomeworkinghismagicatBONDI&BOURKE.

BONIFACIO GLOBAL CITY

MAIN DINING

CAPACITY

•  1st Floor Main Dining: 45 PAX (seated),60-70PAX(cocktail)

•  2ndFloorMainDining:50-60PAX•  AlFrescoArea:40PAX(seated)

FEATURES

•  Bright interiorswithwhite leather chairsandmustardbanquetseats

•  Highceiling•  Originalwoodenflooringfromthe1930’s•  High-speedinternetconnecLon•  Openkitchen•  AlfrescoopenbarwithbarseaLng•  OutdoorloungeseaLng•  Fully-equippedsurroundsoundsystem•  Landscaped open gardenwith a view of

PelayoStreet

KITCHEN DINING

CAPACITY

•  Seated:12PAX

FEATURES

•  Private area with white leather seats andwoodentableoverlookingtheopenkitchen

•  Originalwoodenflooringfromthe1930’s•  Chef’stable•  Easyaccesstothebathroom

PRIVATE ROOM 1

CAPACITY

•  Seated:14-18PAX

FEATURES

•  Entertainmentset-upincludesatelevisionset,DVD player, and an iPhone-ready surroundsoundsystem

•  Conferenceroomset-up•  FurnishingsbyCebu-basedfurnituredesigner,

ObraCebuana•  Roll-upblinds•  Sliding doors that open up to the 2nd floor

maindining•  Originalwoodenflooringfromthe1930’s•  Eventset-upsarewelcome

PRIVATE ROOM 2

CAPACITY

•  Seated:8PAX

FEATURES

•  Sliding doors that open up to the 2nd floormaindining

•  Access to the2ndfloor terraceoverlookingP.PelayoStreetwith viewsof century-old treesthatlineupthecompound

•  Withprivateservicearea•  Originalwoodenflooringfromthe1930’s•  Eventset-upsarewelcome

FOOD & BEVERAGE

•  Fully-customizable menu items usingpremium and imported ingredients:imported meats and produce, wine andliquor

•  Family-style porLons for ala carte and setmenus

•  Restaurant book out for private eventswelcomed, with by-request special menuitems inclusive of pass-around canapes,wines,andliquor

•  ParLalbookout forprivateeventsat thealfrescoarea,firstfloor,andsecondfloorarealsowelcomed

•  GoodselecLonof importedpremiumwines,cheeses,beers,andotherliquor

•  House-craXed cocktails, fresh juices, andsignaturedrinks

•  Commercial-rated,high-endNuovaSimonelliespresso machine using Australian-growncoffeebeans