Whittling down just four dishes to cover in this news story wasn’t easy. It doesn’t seem fair even. So before you read on, have a squiz at the full menus – Surry Hills & CBD and some two dozen dishes that Troy and the chef team have hit out of the floral-smelling park for Spring.
Great stuff, hey? And to think if you hadn’t looked, you wouldn’t know that things like Baked eggs board with wild mushrooms, black eye peas, crispy flatbread, housemade cheese and preserves, or Southern fried chicken, biscuits, slaw and red eye gravy, were on the menu because they didn’t even make the list!
Here’s what did –
Single O Surry Hills –
Miso-buttered corn, shallot, braised greens, asparagus, devilled poached egg $14
The use of miso as seasoning was floating Troy’s boat so he experimented with it in a breakfast dish, pairing it with Pepe Saya butter. The combination of the sweetness from the corn, richness from the butter, bitterness from the greens, salt from the miso and a bit of spice from the devilled poached egg makes it a complex balance of flavours and something outside the square for a Sydney breakfast.
Single O Surry Hills –
Toasted muesli, natural yoghurt, cascara-poached pear, passionfruit $13
This dish uses coffee cascara, the fruit and skins surrounding the coffee bean. Coffee’s equivalent to nose-to-tail, the often-discarded cascara can be used to make a tea, or in this instance, poaching mixture. Our cascara comes from producer Aida Batlle in El Salvador. Enjoy its sweet rose and hibiscus tones.
Single O CBD –
Chipotle beef, fresco, Pico de Gallo, coriander salad $12
With our Croque Monsieur going off at our recently opened York Street CBD space, we got the inspiration for NLTs – Next Level Toasties. Next level on the count of sensational ingredients, plus a side salad so no sog, but crunch and acidity to round things out. With the beef toastie we’ve taken inspiration from the flavours of the much loved beef burrito and reappropriated it using good produce into a toastie.
Single O Surry Hills –
Blood orange tequila salmon, asparagus, carrot, horseradish cream, radish & dill $17
We’ve taken the gravlax (gin and beetroot cured salmon) method and substituted tequila for a stronger, more dynamic flavour in cooking, and the blood orange, in season, a great citrus compliment to the tequila.
So come on down and try one of the chosen ones…or give some loving to one of the other fine dishes.
Surry Hills: M-F 6.30am-4pm, Sat 7.30am-3pm
CBD: M-F 7am-4pm
