With its terracotta floor, exposed brick and plenty of timber detailing, this working bakery has charm to burn.
By day it’s full of locals and coast-road travellers in search of brunch or a loaf to take home, but it’s the three nights a week when John Evans and Sonia Greig take over for dinner that really shine. Fresh from an impressive turn at The Gunyah, the pair has won fans fast with country-comfort food refined by city-smart skills.
Parsnip soup is rich and impressive rendered as a fluffy veloute studded with finely diced chorizo and sautéed lentils for texture. The pithiviers showcases Evans’ pastry skills, its braised oxtail filling encased in superb hand-rolled puff, while honeycomb parfait with pear and pistachio crumble makes an unassailable argument in favour of dessert.
Greig’s warmth as a hostess and the smart wine list make the experience damned near worth a trip in itself.
Wed-Sun 8am-3pm; dinner Thu-Sat 6pm-lOpm
Licensed or BYO, outdoor dining
E $15-$20 M $22-$34 D $15
Cards AE MC V EFT
Chef John Evans