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The only way to describe this place is honest - stripped back food, industrial space with no fussiness, market fresh produces and even a kitchen garden with plans for bee-hives.
Mike McEnearney is the man behind the food - with an impressive resume as Executive Chef at Sydney fine-dining institution Rockpool, and stints overseas with Pharmacy and the Conran Group in London.
The breakfast and lunch menus are set daily around what is found at the markets. The focus is on seasonality, freshness, simplicity - dishes might be a lamb and potato hotpot, kingfish 'lazy sushi' salad, bacon butty or a simple mashed avocado on toast. At lunch, all the dishes are on display, so you can 'order with your eyes'.
The staff are excited to be there and the canteen style dining is a great addition to the Sydney scene. Be sure to check out the local furniture store, Koskela, next door.
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