Our new chef, Troy Cotton, formerly of The Bellevue Hotel and The Baron and The Tuckshop, has been thrown in the deep end since starting at Single O a couple of months ago, with limited time to create the Surry Hills winter menu, oh and to bust out our proposed offerings for the upcoming Single O CBD store on York Street in mid-June.
Seems Troy is an avid and capable deep end swimmer.
Here’s a glimpse of dishes from the new Surry Hills winter menu, a scattering of which will also feature at the soon-to-launch Single O CBD. We’re loving the rustic style and strong flavours, the mix of fine dining and street. Great to have you on board Troy, and a big thanks to our stellar chef team, Gaspar, Adrian, Dane and Nick.
PICKLED SARDINES, BOILED EGG SALAD, BRIOCHE
Our sardines are de-boned and butterflied in de house, salted for hours, brined in a vinegar solution for more hours, then marinated in extra virgin olive oil. De-licious.
HOUSE-MADE RICOTTA, HONEY, PEPPER, GRAIN TOAST
To make our house-made ricotta, we infuse thyme into our milk, bring it to 74 degrees and add natural food acid (aka lemon juice & vinegar) allow it to sit for an hour, then allow it to hang out over night.
‘KILLERBEE’ BLEND RICE PUDDING, HONEYCOMB, CHOCOLATE
Coffee. Not only the world’s greatest beverage, but a wonderful dish ingredient. Our rice pudding features the dark honey and caramel tones of our Killerbee blend.
BACON ROLL, RED EYE MAYO, FRIED EGG, TOMATO APPLE KETCHUP
Our red eye mayo is a spin on the southern US recipe originally created by chef David Chang, and in place of the usual instant coffee the recipe calls for, we use our good espresso stuff.
ROASTED BABY WINTER VEG, QUINOA, BRUSSELS SPROUTS, MUSTARD VINAIGRETTE
A vegan, gluten free and lactose free that just might convert the most vehement Brussels sprouts hater. Features market fresh veggies changing throughout the winter season.
CHICKEN BREAST, CORN BROTH, GOATS CHEESE, FARO, BROCCOLI, CHIVES
Nourishment in a bowl. We give the chicken a light coffee rub before it’s slow poached, then pair it with goats cheese (goats cheese and coffee tend to hit it off), broccoli and the ancient grain faro for even more goodness.
PORK BELLY, HASH BROWN, PICKLED CABBAGE, PAPRIKA AIOLI, APPLE KETCHUP
We pickle the cabbage ourselves and make the ketchup from fresh green apples. Troy’s trip to Spain last year may account for this dish’s Spanish touches.
SINGLE O DELI SANDWICH: PASTRAMI, MUSTARD, PICKLES
A deli style number with the pastrami made and smoked in Bronte’s Lucas Meats, and the sourdough coming from Bread And Butter Project.
See the full winter menu at: