~❧ Robert Burns Supper, Sunday, January 27th Celebrate Scotland's beloved bard with a Scottish-inspired dinner menu with Scotch pairings. Plus, enjoy traditional live music with fiddle & piper, and poetry readings throughout the night. Plaid attire is encouraged! Details.

~❧ Valentine's Day, Thursday, February 14th Love is in the air! Chef Bond prepares a Valentine’s Day menu, with optional wine pairings, for you and that special someone! Join us at Bondir, winner of multiple Best Romantic Restaurant Awards from Boston Magazine, for a warm and cozy date night out. We will also have special dishes the whole weekend to continue the celebration. Details.

~❧ Lamplighter Brewing Co. Dinner & Tasting, Sunday, March 3rd The evening begins across the street with a brewery tour & tasting lead by the Lamplighter team, who will also join us for a seated dinner at Bondir to continue the conversation. Chef Bond’s seasonal menu, will include a different Lamplighter brew paired with each course. Details

~❧ “From Scratch! Bread Making Workshop” at Boston Public Market, Monday, March 11th Hands-on baking class lead by Chef Bond in collaboration with the Oldways Whole Grains Council. Details

~❧ Vegan Menu, Wednesday, March 20th Five-course entirely vegan dinner menu. Chef Bond will prepare a locally-sourced menu using ingredients from the root cellars of Sweet Autumn Farm, Hutchins Farm, and Codman Farm.

~❧ Wines of Argentina Dinner, Wednesday, April 3rd A special menu celebrating Malbec and other varietals grown in the Uco Valley of Argentina. We will showcase these varietals through the beautiful wines of Zuccardi, featuring Malbecs from 2008, 2011, and 2013. Zuccardi importer, Lee Schlesinger, will join us having just returned from the harvest.

~❧ Bread Class Afternoon at Bondir, Tuesday, April 16th Just in time for your Easter table! Learn bread making from Chef Bond, as he shares his techniques for a variety of sourdoughs and croissants. Begin with coffee and discussion in the morning. continue with hands-on learning using many techniques and ingredients, then enjoy lunch while everything is baking. The day finishes with a basket of goodies to take home, including your breads, croissants, and recipes!

Full details, & menus, will be available a few weeks before each event. We hope to see you at Bondir this winter!

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Robert Burns Supper

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Sunday, January 27, 2019

One Seating, 6PM

$105 Per Person, Includes Pairings

For Reservations Please Call 617-661-0009 Or Reserve Online

Please join us for a festive and fun evening celebrating Scotland's beloved national poet Robert Burns. The night will include a Scottish-inspired dinner menu prepared by Chef Jason Bond, with Scotch and beer pairings. We will also enjoy traditional live music, and poetry readings throughout the night, including Address To A Haggis. Plaid attire is encouraged!

ENTERTAINMENT: Dan Houghton will be our piper for the event. You can check out a video of Dan performing with his band.


Buckwheat with Oats and Sultanas

Black Tea Soda Bread

Cultured Butter and Lime Marmalade

Oyster Stew

Aged Ham, Smoked Potatoes, Butter Crackers

The Macallan, 12 Year, Highland

Finnan Haddie and Eel

Brussels Salad, Whelks

Glenfiddich, 12 Year, Speyside


Neeps and Greens, Horseradish Mousseline

Lagavulin, 8 Year, Islay

Braised Herdwyck Lamb Shoulder

Garden Snails, Celeriac Purée,

Hedgehog Mushrooms

Ardbeg 10 yr, Islay

Persimmon & Buttermilk Pudding

Sorrel, Preserved Blueberries, Dacquoise

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Valentine's Day

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February 14th

Reservations From 5 PM to 10 PM

$85 Per Person /$48 Beverage Pairing

Please Call 617-661-0009 or Reserve Online

Chef Bond prepares a 5-course Dinner menu, with optional wine pairings, for you and that special someone! Join us at Bondir, for a warm & cozy date night out! Plus, we will have a few special dishes added to our menu during the whole weekend to continue the celebration.


Warthog & Rye Sourdough

Comte Focaccia

Cultured Butter


Cured Hiramasa

Kohlrabi, Cress, Black Sesame


Forono Beet

Grilled Arrowhead Cabbage, Sesame, Saltwort


Game Pâté

Beer Mustard, Currant Jelly, Croissant Points


Root Cellar Pumpkins

Collards Agnolotti, Etrog, Hazelnuts


Akaushi Beef Sauerbratten

Roasted Treviso and Grapes, Teff, Apple Cider


Romanesco Chartreuse

Chestnut and Truffle Beurre Blanc, Mustard Greens


Wild Blueberry Sorbet

Sumac Tea


Poppy Seed Tart

Blueberries, Demerara Chocolate, Yuzu Ice Cream


Chocolate-Star Anise Pot de Crème

Lime Marmalade, Dacquoise, Coco Nib Sable

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Lamplighter Beer Dinner & Tasting



We're teaming up again with our friends from across the street, to host a brewery tour and beer dinner.

5:30 PM ~ The night starts at Lamplighter Brewing Co. where you'll get to tour the facilities, ask questions, and enjoy a sample!
6:30 PM ~ Journey across the street for dinner at Bondir with multi-course menu prepared by Chef Jason Bond.
Each course will be paired with a different Lamplighter brew, and the team from the brewery will join us for dinner to continue chatting about their beers.

$85 per Person, Includes Tour, Dinner & Beer!

To reserve your spot call 617-661-0009
Or, book online http://www.bondircambridge.com/reservations/



Mulefoot Pork Crackling and Comté Sourdough
Rye Flour Sourdough
Cultured Butter

Bees’ Wax Beets
Fresh Chèvre, Claytonia, Puffed Quinoa

Riley Barrel Fermented Sour

Oyster Sauerbraten
Dirty Squid Dashi, Cocoa Husk

Black Pearl Oyster Stout

Hearth-Roasted Duck
Red Cabbage Braised with Dried Fruits and Citrus

Atari’s Lantern

Chestnut Soufflé
Peruvian Chuncho Chocolate, Ryece Cream

Nocturn Dunkel



NE-Style IPA brewed with Styrian Dragon and Syrian Wolf
6.6% abv
Tasting Notes: Elderflower, Mango, Strawberry

Dunkel (collab with Nightshift)
4.4% abv
Tasting notes: Caramel, Caraway, Chestnut

Barrel-Aged Mixed Fermentation Sour
7.7% abv
Tasting Notes: Sour Gummies, Grape Must, Vanilla

Black Pearl
Oyster Stout
Tasting Notes and abv tbd since it is yet to be brewed.

Atari’s Lantern
Belgian-Style Quadrupel
10.5% abv
Tasting Notes: Rum Raisin, Dark Fruit, Sherry

We Hope You Can Join Us.


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"From Scratch! Bread Making Workshop" At Boston Public Market

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Monday, March 11, 2019 6:00 PM – 8:00 PM

Please join Chef Jason Bond for a hands-on bread class at The KITCHEN at Boston Public Market, in conjunction with The Trustees of Reservations and Oldways Whole Grains Council. For tickets please visit the Eventbrite page.

From Boston Public Market:

“The KITCHEN at the Boston Public Market is honored to welcome Jason Bond, Chef and Owner of award-winning Bondir Restaurant in Cambridge. This very special hands-on baking class is held in collaboration with the Oldways Whole Grains Council, a non-profit helping people rediscover shared cultural traditions through food.

“In this hands-on class, attendees will learn Chef Bond's secrets to baking the perfect loaf of bread - one of the hallmarks of his popular Cambridge restaurant. Guided by Chef Bond you’ll create two from-scratch loaves of bread to finish baking at home, plus made a cultured butter from scratch, and increase your comfort in the kitchen through new skills, techniques, and flavor profiles. You'll also enjoy his fresh baked breads with a generous spread of local cheeses and other finger foods from Boston Public Market farmers and artisans.

“Join us to bake side-by-side with one of Boston's most prestigious chef heroes who is committed to highlighting New England’s local farmers, fishermen and artisans on his menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market.

“In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

“Come ready to roll up your sleeves and get cooking!”