This Mexican spot on Bondi Road is grilling up tortillas, seafood and slow cooked meats on a wood fire barbecue. It's the second restaurant from owners and chefs Pablo Galindo Vargas (who hails from Mexico City) and Liber Osorio (they are also behind Bondi's own tiny taco stop, Taquiza) and now they've extra space they've expanded out the menu to include 10 different kinds of tacos.
Carbòn's (which means charcoal in Spanish) signature dish will be DIY shareable tacos, which include the likes of roasted chipotle lamb shoulder, market fish, octopus and suckling pig with abodo. You'll also find Oaxaca queso fundido, which is an unctuous cheese dip with chorizo, pico de gallo and flour tortillas for dipping; and charcoal sealed tuna with finger lime, 'tiger's milk' (the flavour packed citrus extracted from ceviche) and sweet potato chips. On the cocktail front drinks are focused around premium tequila and mezcal and take cues from the nearby beach, like the Bondi Sunset with mezcal, elderflower liquor and lime.