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Li Zai Bondi

Address: Lvl1/ 80 Campbell Parade Bondi Beach, NSW - Map - Contact details
Cuisine: Asian
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DAYS OF BUSINESS

Tue - Sat:18:00 to 23:00
Sun:11:00 to 15:00
18:00 to 23:00
We are a newly opened Asian style Tapas Bar / Restaurant called "Li Zai". We are situated in the heart of Bondi, offering the best view and food, you may know it previously as "Fu Man Chuo ". We have completely re-vamped the premises and I think you’ll find our restaurant makes a perfect escape for a relaxing night out. It really takes you to another world with our beautiful furnishings and funky Asian paintings to match our local taste dish, once you step in you’re transported to night life Asia but with the added bonus overlooking a full view of Australia’s most famous beach.

Our food is a mix of all Asian night market style dishes, with our creation the dish can taste from Japanese through to Taiwanese, Indonesian or Thai. All the dishes are very local market finger food style with our own modern touch in presentation. We are proud to call ourselves - “A 5 star night market place ".

The concept of our menu is small finger food style dishes that people can share, allowing them to try more varieties. From our starter to main we follow through with the same concept. Our starter begins with two different styles “Yum Yum” and ” Asian Barbecue” both have 15-20 different styles to offer. Yum Yums are based on small hand made finger food and Asian barbecue is a night market street barbecue creation.

Our ”Chefs Favourites“ are a variety of mains. Here we follow through with the same concept with dishes like One Bite Beef Steak- a traditional Japanese tepinyaki style beef steak sliced into a bite size and King Prawn Parcel both dishes ideal for sharing. We also have choices of salads, rice and noodle dishes. To finish off a desert menu of LiZai's own combinations with an array of Asian beer and Li Zai's own cocktails to compliment your meal.

Latest User Reviews

"This is the worst dining experience I have ever had. Arrived here with a booking for 24 people for a party but was not given sufficient tabling and they had to continually add tables as guests arrived and would not fit. Staff were rude and annoyed that we were taking so much of their precious balcony space. They were extremely pushy in trying to get us to buy as many drinks as possible. Foo.."

"Eating marinated peanuts with chopsticks sitting on cushions overlooking the beach at night, spicy seafood, duck pancake... It was a deliciously intimate experience... This place is a well kept secret... we'll go again" more reviews

Price Guide

Main $4 - $28.90, Dessert $5 - $9.50

Payment Options

Amex, Visa, Mastercard, Diners, Eftpos

Features

Licensed, No dress code, Takeaway, Water views

Ambience

Child-friendly, Contemporary, Relaxed

Food

Vegetarian option

Styles

Cocktail, Sit down

Suitable For

Business lunch/dinner, Christmas party
 

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Dinner    set menu - 1 course - $30 to $40
Yum Cha Style Yum Yum's
Mixed Steak Prawn and Pork Dim Sim: (4)
Steam BBQ Pork Bun or Vegetable Bun: (2)
Steam Beef Ball
Steam Bean Curd Skin: wrapped with Pork roll and vegetable
Asian BBQ
BBQ Beef Balls: (2) with green curry sauce
Taiwanese Sausage: with fresh garlic served with Wasabi mayonaise sauce
Mini Skewered Tepinyaki Beef
BBQ Mongolian Spiced Lamb Chops: (2) with parsley, garlic and chilli
BBQ Mix Seafood Skewes: (2)
BBQ Squid with Lizai BBQ Sauce
Chicken Satays: (4)
Grilled Salmon and Mushroom Skewers: (2)
BBQ Ribs with Lizai BBQ Sauce: (4)
Grill BBQ Whilo Prawns: (2)
Vegetable BBQ: tofu, mushroom and zucchini with lizai BBQ sauce
Chefs Favouries
Oysters: fresh oysters served with Fish Roes, kaffir lime leaf & grapefruit 4.00
Steam Oysters: steamed oysters with XO sauce topping with green bean noodle 4.00
1 Bite Beef Steak: whole fillet steak traditional Japanese tepinyaki style beef steak sliced into a bite size 27.50
King Prawn Parcel: pan fried king prawn parcel with butter, chilli, curry leaf, and cashew nuts 28.90
Bi Fong Ton King Prawn: traditiion Hong Kong fisherman style - king prawn stirfried with chilli, garlic and dry black soy beans 28.90
Steamed Eggplant and Tofu: steamed eggplant and tofu with shallots and oyster sauce 13.50
Steamed Scallops: steamed scallops on the shell with XO chilli sauce topping with green bean noodle and shallots 20.50
Thai Mix Seafood: stir fried seafood mix with Thai chilli paste 25.50
Red Curry Chicken/ Beef: chicken or beef cooked in a spicy coconut sauce served with prawn crackers 19.50
Red Curry Seafood: mix seafood cooked in a spicy coconut sauce served with prawn crackers 23.50
San Choi Bow Chicken: stir fried chicken mince, beansprout & mushroom served in a witlof leaf 14.50
San Choi Bow Vegetarian: stir fried mix vegetable, beansprout & mushroom served in a witlof leaf 14.50
San Choi Bow Prawn: stir fried prawn, beansprout & mushroom served in a witlof leaf 17.50
Chinese Vegetable: stir fried baby bok choy with mushroom 10.95
Sweet & Sour Whole Fish: deep fried whole market fish served with sweet and sour sauce MP
Steamed Ginger Fish: steamed whole market fish served with ginger & shallots MP
Seaweed Salad with Tofu: whole fresh tofu topping with seasoned seaweed MP
Rice on the Rock
Mapo Tofu-Rice: topped with stir fried chicken with chilli tofu, small/ large 13.50/ 15.50
Vegetarian Mopo Tofu: rice topped with vegetables and chilli tofu, small/ large 13.50/ 15.50
Grilled Eel-Rice: topped with Japanese style BBQ Eel, small/ large 13.50/ 18.50
3 Colours-Rice: topped with BBQ pork mince with 2 colour vegetable, small/ large 13.50/ 15.50
Steamed Rice: small 2.50 per person
Combination Fried Rice: choice of beef or chicken, large 13.50
Noodle
Black Noodle : stir fry noodle with dark soya sauce choice of beef or chicken 14.50
Green Noodle: stir fry vegetarian noodle 14.50
Combination Fried Noodle: chicken, beef 14.50
Dessert
Deep Fried Vanilla Ice Cream: topped with caramel sauce 5.00
Asian style Ice Cream: choice of green tea, lychee, wasabi or seasme (choice 2 per serve) 7.50
Warm Japanese Red Bean Pan Cake: served with vanilla ice cream 9.50
Warm Black Sticky Rice: topped with coconut milk or vanilla ice cream 9.50
Baby Pearl Rice Pudding: topped with coconut milk served with vanilla ice cream 9.50
Main Menu
Deep Fried Squid Balls: (6) topped with salt & pepper vegetable
Deep Fried Salt and Pepper Quail: (6)
Deep Fried Scallop Dumplings: (4) with home made lemon sweet chilli sauce
Boiled Edamame Beans: (4) seasoned with salt and pepper with Korean chilli
Boiled Beef Dumplings: (6) with ginger vinagarette
Dried Vegetable Dumplings: (4) served with spices and sour cream
Prawn Spring Rolls: (4) wrapped with mint leaves
Deep Fried Tofu: (6) with home made sauce
Smoked Salmon: (2) stuffed with sweet chilli sour cream served on witlof leaf
Finger Fish Dumpling in Chilli Oil: (6) Sechuan style
Stir fried Tofu: (6) topped with honey sauce served on a prawn cracker
Peking Duck: (2) with mandarin served in a handmade pancake
Spicy Vegetable Tempura: (6)
Pork Mince: (4) rolled in a crispy wrap with sweet and sour sauce
All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Australian Dollars (AUD$) unless otherwise specified.
This menu was last updated on 5/12/08.

User rating

  (7 reviews)
Overall 5.9
Food 6
Ambience 5.9
Service 5.9
Value 5.7

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Previous user experiences

Overall 1.5 - Food 2, Ambience 2, Value 1, Service 1

This is the worst dining experience I have ever had.

Arrived here with a booking for 24 people for a party but was not given sufficient tabling and they had to continually add tables as guests arrived and would not fit. Staff were rude and annoyed that we were taking so much of their precious balcony space.

They were extremely pushy in trying to get us to buy as many drinks as possible. Food is asian tapas but all this really is, is extremely deep fried yum cha with a twist to appeal to western tastes. Most overpriced, undervalued place I have ever been to. We paid $30 for 6 pieces of different finger foods. Rice came at the end when we had finished...and no one was full.

On top of all this, the staff had the nerve to charge us $17 for bringing out the cake..which they did not even cut or bring a knife for.

Drinks are overpriced as well at $24 for cocktails and $11 for beers.

This place was not busy and I can see why. Glorified yum cha at ridiculously inflated prices, dirty cuttlery and the worst service I have ever experienced.

This place will be out of business within half a year.

AVOIDD!! unless you wanted to be charged for every little thing and be given attitude by a money hungry hostess.   (BK2ya - December, 2008)

Overall 8.3 - Food 8, Ambience 9, Value 8, Service 8

Eating marinated peanuts with chopsticks sitting on cushions overlooking the beach at night, spicy seafood, duck pancake... It was a deliciously intimate experience... This place is a well kept secret... we'll go again   (August, 2007)

Overall 8.3 - Food 8, Ambience 10, Value 7, Service 8

This is the ideal spot for a light snak and a glass of wine starting late afternoon on a warm summers day. The views of Bondi Beach are breathtaking.   (Rodders - September, 2006)

Plus Overall 5.8 - Food 6, Ambience 5, Value 6, Service 6 from 4 ratings
"...Perched directly above the north end of Campbell Parade, the cool interior with its dark tiles and wooden décor was wonderful.

Even better was the balcony, directly above street level, with broad tables with massive shading umbrellas for large groups, smaller tables for you and a couple of mates and a pillow covered ledge with tiny wooden bench tables perfect for two...There are 36 dishes to choose from, including 10 vegetarian, and a warning on the menu not to have eyes bigger than your tummy. Good advice."

Ben Douglas, Village Voice - February 2007
"After being seated at a cosy table with a view, the menu at first seemed daunting, but on closer inspection there was a selection of small tasters called ‘Yum Yums’... Wasabi gave one meaty treat a nice zing while the chilli and parsley seasoning was interesting. The third featured a slither of chocolate inside. There’s no doubt this is an interesting mix of sweet and savoury."

Lucy Lang, 9 to 5 Magazine - January 2006