13 Jun MIDDLE EASTERN BREAKFAST & BRUNCH AT THIEVERY
Launching on Saturday 15th of June, and opening on Sundays for the first time, the breakfast and brunch menu will be available between 8am-3pm every Saturday and Sunday.
Touching on both traditional and contemporary interpretations, executive chef Julian Cincotta has created a breakfast menu that explores Middle Eastern staples like the Breakfast Mezze plate and hearty Shakshuka with eggs baked in chickpea foul and Meredith goats feta.
Alongside the staples you can find the more innovative Tahini Panned Cake (this is not a typo it is a Panned Cake not a Pancake – think fluffy on the inside and crispy on the outside) with crumbled halva, sesame ice-cream, roasted pumpkin seeds, hazelnuts, caramelised ginger and drizzled with burnt honey and the Fermented Chickpea Crumpet with roast pumpkin and smoked garlic creme fraiche.
If you ask us, we can’t get enough of the Breakfast Kebab with Sujuk (a spicy sausage from the Balkan, Middle East and Central Asia regions) pattie, spicy tahini, house made hash brown, caramelised onions, fried egg and Midnight Moon goats cheese. Cincotta says the Breakfast Kebab is his Middle Eastern take on the classic bacon and egg roll and can cure the most severe hangovers. The sujuk is fresh, hand-made in-house using beef, lamb and a myriad of secret spices.
The sourdough bread used throughout the menu is from ‘Baked by Keiran’, a small artisan baker in Dulwich Hill, who used to work together with Julian at Rockpool.
Along with the new breakfast menu, there will be coffee from Vittoria Coffee and a selection of organic teas from Rabbit Hole Organic Tea.
Find the full menu here.
Reservations are encouraged.