Are any of us really ready to say goodbye to summer?? Not at Single Origin…but as the heat disappears and the leaves begin to fall in Reservoir St, the kitchen crew are hanging onto those summer afternoons at the beach by replicating the Bondi burger c.1995 – just one item in our new autumn menu where the focus is on LOCAL.
With all the natural disasters that have occurred around Australia in the past few months, it has given the Single Origin team an even strong reason to put an emphasis on sourcing ingredients and working with farmers within NSW and as much as we could within Sydney, having finally successfully sourced all our proteins and many of our veg for the autumn menu from within the state.
Come down for a taste our exciting new dishes including Bultarra Saltbush Lamb, above, from the pristine Riverina District of NSW, which is braised for 16 hours and served over smoked local eggplant and heirloom carrots straight from chefs garden. A taste sensation.
Other dishes on offer include the above salad of Autumn beets, and Sam’s home somen noodles with Tsuyu dressing. View the menu here for other delicious options (our breakfast menu is visible too) and hot tail it down to Reservoir St for your table. (we’ll have the blankets ready if the weather turns chilly)