Head Chef Jacqui Ektoros (ex-Devon Café and Guillaume at Bennelong) oversees a daytime menu that thinks outside the square and rises way above wraps, salads and things in and on ordinary bread. Her menu has something for everyone, including vegans, vegetarians and the gluten free. The airy warehouse space of polished concrete floors, little wooden stools and brown banquettes features a central island and open kitchen.
Then there’s the narnies – the love child of Indian naan and the good old sarnie (sandwich). Orange hoisin-dressed Peking duck peeks out from a fresh green, crunchy cabbage, shallot and cucumber cloud, all tucked up in a blanket of fluffy house-made naan bread. Or you could try the feather-light buckwheat blini with sticky-sweet maple bacon, sautéed silverbeet and two perfectly poached eggs topped with crisp apple hollandaise. Sprinkles of bacon dust and chives gild the lily.
PSST! The brioche French toast pays homage to the classic Aussie ice cream treat – ‘Golden Gaytime’.