Guidebook for Ultimo
Food Scene
An innovative cafe on Harris St across from the Powerhouse Museum. The cafè has a trendy interior with a indoor seating and a courtyard out the back. There is an onsite coffee roaster and grinder with the owner importing his own beans from Sulawesi and Java in Indonesia which make for very nice coffee. They were playing a relaxed music selection ideal for the brunch setting.
The staff are very friendly, we chose to sit in the courtyard out the back.
There is a nice smoke aroma as we enter the courtyard and we notice that they have a BBQ smoker in action, with the kitchen staff continually checking on it. They smoke all of their meat in house. Thus had us excited for what was to come.
As there was Salmon being freshly smoked, it was a given that we order tge Salmon Tartine. The salmon was delectible with a subtle smoke flavour. We were informed that the smoking process was in New York style inspired by Katz deli.
We were here for brunch so perectly acceptable to order the fried chicken and waffles. The chef is of Japanese heritige and once worked as a pastry chef at Sepia. Drawing on this to produce a beatiful light waffle and a crispy house smoked chicken karage.
We also tried the chicken teriyaki and brown rice bowl with pickled daikon. Well prepared with nice flavour.
If you are in the area or if not, make time to visit this exciting cafè producing delicious food and great coffee.
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The Q on Harris
597 Harris StAn innovative cafe on Harris St across from the Powerhouse Museum. The cafè has a trendy interior with a indoor seating and a courtyard out the back. There is an onsite coffee roaster and grinder with the owner importing his own beans from Sulawesi and Java in Indonesia which make for very nice coffee. They were playing a relaxed music selection ideal for the brunch setting.
The staff are very friendly, we chose to sit in the courtyard out the back.
There is a nice smoke aroma as we enter the courtyard and we notice that they have a BBQ smoker in action, with the kitchen staff continually checking on it. They smoke all of their meat in house. Thus had us excited for what was to come.
As there was Salmon being freshly smoked, it was a given that we order tge Salmon Tartine. The salmon was delectible with a subtle smoke flavour. We were informed that the smoking process was in New York style inspired by Katz deli.
We were here for brunch so perectly acceptable to order the fried chicken and waffles. The chef is of Japanese heritige and once worked as a pastry chef at Sepia. Drawing on this to produce a beatiful light waffle and a crispy house smoked chicken karage.
We also tried the chicken teriyaki and brown rice bowl with pickled daikon. Well prepared with nice flavour.
If you are in the area or if not, make time to visit this exciting cafè producing delicious food and great coffee.
Arts & Culture
Harris St opp Powerhouse Museum station