Onda is a new Latin American restaurant in the bustling Bridge Road area of Richmond. They serve a dazzling array of small and sharing dishes, with a range of cocktails and desserts too. The restaurant has a pink feature wall brightening up the room, and a blue swirl of booths in the middle of the restaurant discrete dining spaces that you can still peek over to see what the neighbours are eating next door!
We started off with cassava, sweet potato chips and guacamole. The slice of lemon was a nice touch. These were crispy, crunchy and left me wanting more.
Next up, Wild Fungi serve in the wood where it was grown. These mushrooms came in served in earthy wood, giving it a great aroma and presentation. I could taste black wood ear, oyster, swiss brown and Shimigi mushrooms, with pickled shallots for good measure. Just a great variety of textures in there. Really nice vegan option.
The wagyu brisket was tender and delicious, with an intense sweet potato puree and chimichurri underneath. Nice plating presentation too.
We decided to lighten things up with a broccolini salad next. The highlight of the salad was the toasted almond dressing/sauce in on the bottom, an oily delight. I kind of wished we were recommended a lighter salad with all the other meat dishes, but definitely a delicious dish on its own merits.
Now for the highlight! The crispy pork belly was rich and decadent. More meaty flavours came in the form of beef fat croutons, and even a beef sauce to pour on top! Struth, there were two types of beetroot on the side, a purple puree and a yellow pickled version. Hiding underneath we found mofongo, a amazing mushy and seasoned banana cake. This dish is a must have.
The staff were relaxed and friendly. Their menu was refreshed this week, and we were really impressed. The prices are good value considering the portion sizes. Lots of dairy-free options on the menu too. If you’re looking for a great Latin American restaurant, I’d highly recommend Onda.
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