Sunday sessions are getting a revamp as Surry Hill’s Salaryman launches a new relaxed Sunday brunch from 21 August. Ditch the standard weekend bacon and eggs for DIY bao, sweet and savoury taiyaki (Japanese pastry) and breakfast martinis.
Chef Stephen Seckold has created a regularly changing brunch menu designed to share. Bao-down to a choice of four different DIY steamed buns: caramelised pork hock, whole duck leg, furikake pork ribs or miso eggplant.
Japanese street food staple taiyaki was a treat Seckold discovered during a visit to Tokyo. This fish-shaped puff pastry, toasted golden and filled with either sweet or savoury fillings is as moreish as it sounds. For brunch think ham with oozing cream cheese or go indulgent with a waffle taiyaki with rice ice-cream and ginger.
Seckold and his team have added some nostalgia to the menu with a take on the American McRib – a brioche sub roll, pork grilled over the wood fire, onions and smoked tonkatsu sauce. It has Sunday all over it.
“There are dozens of places doing eggs benedict and acai bowls so we wanted to have some fun doing it differently,” says Seckold. “Sundays everyone is chilled so we’re serving the kind of food that’s good whether you’re a little shady or looking to make the most of the weekend.”
Swap your usual double espresso fix for the breakfast martini: a heady mix of Bombay Sapphire gin, Cointreau and apricot brandy. Hair of the dog anyone? The Bloody Geisha is your tonic: a bloody Mary with chilli infused vodka.
Sunday sessions sorted.