The kitchen is being led by head chef Paula Pantano, who comes to Lola’s with a background in five-star hotels including Crown Sydney, Mandarin Oriental Group, and Four Seasons.  The menu is designed to share and is split into sections – oysters, small plates, off the plancha, larger plates and desserts. There is always three to four types of oysters on the menu, served natural, with a mignonette or vermouth granita. Dishes from the small plates section include: pan tumaca with hojiblanca extra virgin olive oil, PX balsamic and Iberico; burrata with citrus and basil; and ‘Cantabric’ anchovies with piquillo peppers. The ‘off the plancha’ section of the menu has not only steaks such as Angus hanger steak with chimichurri and bullhorn pepper, but also spiced lamb skewers with goats curd and pickled cucumber; and octopus with charred eggplant and tahini. Larger plates include a Cez salad with chicken or prawns, and a lasagnetta with white osso bucco ragu and gremolata. Dessert includes a wattleseed ricotta cannoli; and charred pineapple, coconut sorbet, cacao and tepache – perfect for a Bondi summer.