Guest of Sweet & Yummie
Chef Ryan brings his beautiful brunch artform from the Northern Beaches to Wentworth Point. In a stunning display of meticulous plating, he enhances classic brunch dishes that are influenced by modern Australian, Mediterranean and Korean flavours. The hybrid fusion of matcha into baked cheese, the crunchy rice bases and exotic cuts of meat theme the jewels of this season’s menu!
For the most part there is uniformity to the menus across all 17 locations but due to the unique setting and demographics of the area, Chef Ryan has been given the freedom to add his magical touch to suit this hidden oasis as it is also the site of the franchise’s research and development kitchen.
This is the place where next seaonn’s menus will be created and Western Suburb diners and passionate food lovers can experience the haute couture of culinary expression at the Leaf & Co Brand’s design kitchen. Diners will be able to sample off menu dishes and new creations long before they hit stores across the chain.
They roast their own coffee, so accompanying your carefully crafted dishes for breakfast, lunch and brunch, know that the entire experience has been personally designed with the team at every step of the creative process.
ROSTED PORK NECK $22:
The sourness of the kimchi, is offset by pumpkin puree and saltbrush of chilli caramel and jewelled with roasted nuts.
SPICED LAMB RIBS $24:
Baked ribs are redressed to an asian theme. Rested on a banana leaf which absorbs a unique flavour into the meat from the heat of the protein, citrus and the sweet and tangy taste of japanese mayonaise (laoganma kewpie) is added to taste as you work through the charred baby corn and asian herbs heaped onto the rack.
GRILLED HALLOUMI STACK $17:
Chef Ryan adds flair to a Mediterranean favorite by heaping spiced eggplant , kipfler potato, sauteed spinach and harissa in between torn sourdough and halloumi. Hand placed touches of coriander, edible flowers and trenches of surrounding heirloom tomato modernise a once visually bland looking dish.
SALMON BENNY $18:
Brunch basics are layered with pomegranate seeds, soft herbs and a vegetable fritter. Crowd pleasers don’t always have to be predictable and this essential dish showcases the Chef’s flair for making the ordinary extraordinary…
MISO MUSHIES $18:
A smorgasboard of shimeji, enoki and oyster mushrooms is combined with soy beans (edamamae). The fried enoki crown is dusted with ashitake ash and hidden amongst the bush of crispness, a poached egg that rests on a rosti-like base of crispy brown rice.
FRENCH TOAST $18:
A black sesame caramel moat surrounds the disc of toast and its whipped matcha ricotta quicksand spread in which salted pistacchio and berries are suspended.
Drama has always been Chef Ryan’s signature with sculptured crisping of mushrooms, luscious heaps of fresh herbs, carefully crushed nuts, seeds and house made sauces. The interbreeding of culinary practices breathes new life into a routine of brunches possibly approaching a level of over saturation.
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