You name it, we’ve done it over the years for the Sydney Morning Herald’s Good Food Month. ‘Origin Breakfasts’, with coffee from a single origin & a traditional breakfast from that origin to match. ‘Coffee Three Ways’, a food & coffee pairing with each coffee course brewed differently. Even ‘Coffee, Donuts & Cigarettes’, a homage to Café Noir. So where to this year?
To Chinatown we go!
Just a stone’s throw from lower Surry Hills, Chinatown has served us well for many a post-shift BBQ duck craving, & quick dashes for fresh produce. So we decided to channel our neighbours & do a Yum Cha inspired breakfast.
Tea isn’t the main game at Single O, but coffee tea, now you’re talking! For this event, we’ve specially sourced ‘Cascara’, the cherry fruit that surrounds the coffee bean. The Cascara, meaning ‘husk’, has to be prepared with careful drying & hand-turning to ensure quality cherry. We have sourced this from Aida Batlle’s ‘Finca Tanzania’ in El Salvador. Our baristas have devised a special brew method combining cold filter & full immersion methods, & the result… a sweet fruity tasting brew!
The breakfast offering designed by Head Chef Tommy Prosser, is served in a steamer basket & changes each week. For the first week from October 1st to 4th, the breakfast includes smoked salmon on sesame toast taster, sticky pork rib bun with our biodynamic slow cooked egg with plum sauce, followed by a yuzu tart petit four.
Further weeks’ offerings include:
Week 2, 7-11 October: San choy bow of diced prawn, mango, mint & pomegranate reduction, house-cured bacon & slow-cooked egg on a fried rice cake with tomato salsa, followed by coconut jelly.
Week 3, 14-18 October: Prawn sang choy bow with mango, raspberry, crispy rice noodles & mint salsa. Steamed bun with plum glazed bacon sausage, twice cooked egg & celery salad. Citrus curd tart with soy brittle!
Week 4, 21-25 October: Carrot cumin & coriander rice paper wrap. Bacon char siu bao with steamed buns & house made chilli. Finished off with candied lemon, kaffir lime leaf and almond cake with green tea drizzle.
All this for $20 per person. (You won’t even get stung Yum Cha style with the Cascara tea price on top!)
8am-11am Monday to Friday throughout October (excluding Monday 7th)
Bookings are encouraged & can be made by calling the café on 9211 0665.
