This new delicatessen-patisserie – yet another addition to the burgeoning Bree Street Restaurant scene – comes courtesy of young chefs Katia Scherf and Devin Hogan, who interned at The Test Kitchen, where Katia discovered her passion for pastry (and then went on to study patisserie in France). Her confectionery display at the deli counter is quite impressive, and I really should have tried one, but I was in a savoury mood, and the flash-fried tuna sashimi salad sounded too delicious to pass up. It tasted as good as it looked: slices of herb-crumbed tuna loin atop an Asian-style green salad with julienne carrots, red cabbage, avocado, chilli and coriander. It wasn’t a big portion but it certainly hit my noon-day-snacky spot, and I loved that the salad bits were chopped up finely, so I didn’t have to mission with unwieldy pieces of lettuce.
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Time of publication: 27 February 2016