One of my all time favourite Surry Hills haunts is the amazing Single Origin Roasters cafe in Reservoir Street, everything is just sooo good from the coffee on offer to the deliciously thought out menu. I can get so caught up in how good the coffee is I forget to order, and then the choosing one thing from the amazing menu can just be way to hard so you order 3 things instead hahaha…
To find out a little more I chatted to the head chef who told us a little about himself as well as a few favourites from the Menu at the moment, here’s what Chef Tommy had to say …
“My names Tommy Prosser I am originally from England, I learnt my trade at culinary school where I competed in national junior and senior competitions before going to work at the 1 michelin starred country house hotel Gravetye Manor and the 3 michelin starred Waterside Inn. I have since settled in Sydney enjoying the amazing produce that I feature on my menu at Single Origin Roasters Cafe.”
BACON & EGG ROLL; HOUSE-CURED BACON, FRIED EGG & OUR TOMATO CHILI CHUTNEY ADD MELTED MERSEY VALLEY CHEDDAR? 14.00
We use the pork neck to make our bacon it is a better developed muscle so has a stronger more unique flavour than say a back bacon or belly bacon.My bacon curing is a 9 days process that involves using a dry rub marinade and changing this every day for 5 days. We then do 2 iced water baths over 24 hours to purge some of the salt out and give it a milder more rounded flavour, next we hang it in the cool room for 2-3 days to let the meat mature, flavours develop and drain any excess water that the muscle might of soaked up, then we hand slice it on the gravity feed slicer.
TEMPURA MARKET FISH “PO BOY” SMOKED CHIPOTLE MAYO, ON A WHITE BUN WITH SLAW 16.00
It’s grilled fish with ‘tempura crumbs’ served in a brioche bun with a fennel, red cabbage and dill slaw with chipotle mayo to bind.
We started with latchet as I feel it is a very underrated fish but it has a beautiful meaty texture and flavour; not too fishy so it one for everybody, not just fish lovers.
The dish has everything to wake your palate for the day, there’s the sweet and creamy from the corn and the savoury, full flavour punch from the black pudding the refreshing salad and then the final burst from the chilli relish. We do the 62.5 degree slow poached eggs for one hour then fry it on the griddle plate in butter for the second “cook” so in my opinion you get the best of both worlds!
So get in there now and try the current Winter Menu before it changes, and just remember don’t be surprised if you’re standing around waiting for a table for a couple of minutes because it’s not just one of my favourite places there’ s a whole lot of people that think the same way about Single Origin Roasters…
