Bond Beach Club is the beach club of One&Only Kéa Island, Kéa, Cyclades, set at the water on one of the bays along the resort’s own coast. The resort calls the bay one of the most spectacular in the Aegean, and the swimming and the eating both happen there, at tables under the trees. Bond is open to resort guests and outside visitors. The resort is 15 minutes from Athens by helicopter and 45 minutes by speedboat, and it keeps its own jetty on the water below.
The kitchen cooks Mediterranean with Asian inspiration, and the menu says where the food comes from: locally sourced ingredients, with the seafood bought from suppliers on Kéa itself. Kéa’s own kopanisti cheese is listed on the cherry tomato salad, beside cucumber, onion, Kalamata olives, carob rusk and oregano, and again on the chips with oregano and salt.
The grill and the catch
A Josper charcoal oven does the grilling, and Bond points a guest at a wagyu steak, sea bass, or baby chicken with corn and kale. The catch of the day is priced by the kilo, at €170 per kilo grilled, €240 four ways. A dry-aged Black Angus tomahawk goes the same way, by the kilo, with chicken jus, rosemary salt and garlic butter. The seasonal dishes are a lobster pasta with lemon zest and, on the Asian side, a mushroom gyoza pie.
Raw bar, salads and starters
The raw bar holds two dishes: tuna tacos with wasabi, soy, spring onions, chives and guacamole, and a sea bass ceviche dressed with orange, aji amarillo, cherry tomatoes and roasted corn. Beside the tomato salad there is a burrata with cherry tomatoes, peach, pine nuts and a balsamic fig dressing. The hot starters run from edamame, salty or spicy, through crispy calamari with a lemon sauce, to grilled scallops counted by the piece under a miso beurre blanc with caviar. A bread board brings focaccia, wholegrain sourdough and carob breadsticks with taramas, houmous and aubergine salad.
Mains, sides and desserts
A sea bass fillet comes in champagne sauce with courgette and morels, a beef fillet with smoked aubergine purée, peach and shallot, and the baby chicken with kale, corn, an orange marinade and a xérès sauce. There is also a pasta pomodoro with calamarata and basil, and a smashed burger with Comté, truffle mayonnaise and grilled onions. The sides are grilled broccolini with a spicy lemon dressing and roasted sesame, and roasted corn with garlic, butter, smoked paprika and lime. Dessert is a fruit platter, ice cream and sorbet by the scoop, mochi, or a lemon cream with fennel seeds, frangipane, meringue and bergamot. The digestifs include Metaxa in three expressions, a dry mastiha and a dark cave-aged tsipouro, and cigars come on request.
The kitchen
Lefteris Tsougas is the consultant chef of Bond Beach Club, and the Greek restaurant press names him as the chef in charge of Delta in Athens. Jeremy Faghel is the resort’s executive chef and Kyriakos Liongas is head chef at Bond. Bond is the sea-level room among the resort’s restaurants and bars, which also include Atria for Greek cooking, the Kaiki Pool Bar, the Kosmos Lobby Bar, the Incognito Speakeasy Bar and Èpicora for Greek wine.
The day at the beach club
The beach is open 11am to 7pm, and lunch runs 12.30pm to 5pm, last seating 4.30pm. Dress is resort wear by day, elegant in the evening, and all ages are welcome. A resident DJ plays as the sun goes down and the dancing is on the sand. The resort describes Bond as the room where its golden days turn into starlit nights.
Who is this for
Bond suits a guest at One&Only Kéa Island who wants a whole day spent at sea level, and anyone else on Kéa looking for lunch and an afternoon on the resort’s bay. The private pool villas stand on the cliffside above, and the bay below is given to swimming, shade and a long lunch. Divers come to Kéa for its shipwrecks, and the walk to the temple ruins at ancient Karthea goes out with the resort’s own archaeologist.
