Founded here at Sideshow many moons ago. Cool, ey? KAFFEEKLATSCH: An informal gathering for coffee & conversation. (
ALL DAY MENU
MUFFINS TOAST: SOURDOUGH OR RYE W/PEANUT BUTTER, VEGEMITE, HOUSE JAM OR MARMALADE (V) GLUTEN-FREE BANANA BREAD W/ OUR PEPE SAYA ESPRESSO BUTTER (V) TOASTED MUESLI, NATURAL YOGHURT, POACHED PEACHES (V) BACON ROLL, RED-EYE MAYO*, FRIED EGG, TOMATO APPLE KETCHUP EGGS ON TOAST (POACHED OR FRIED)
(V)
AVOCADO, FETA, BLACK SESAME, BEETROOT HUMMUS*, RYE TOAST (V) MOTHERSHIP BOWL – POACHED EGG, AVOCADO, SWEET POTATO, FERMENTED RED CABBAGE, PICKLES, MIXED GRAINS, SEEDS (GF)(V) BURRATA* W/ FRESH NECTARINE, FENNEL, ROCKET, MINT,POMEGRANATE, TOASTED CORIANDER SEED, COFFEE BALSAMIC REDUCTION* (GF)(V)
BLACK IS BACK: BLACK PUDDING, SOFT-POACHED EGGS, RICOTTA SALATA W/ A SALAD OF GREEN ASPARAGUS, CHAT POTATOES, PICKLED FENNEL, HERBS
5 7 +1
18.5
CRISPY SKIN SALMON W/ LEEK, LABNEH, POACHED EGGS, ALMONDS, SUMAC, HERB SALAD FREEK SALAD: FREEKEH, LENTILS, SHAVED ASPARAGUS, CUMIN YOGHURT, ALMONDS, CURRANTS, MUSTARD DRESSING, HERBS (V)
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BEEF BURGER W/ AMERICAN CHEDDAR, SPECIAL SAUCE, PICKLE, TOMATOES, LETTUCE & CRISPS
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SINGLE O REUBEN SANDWICH: SMOKED WAGYU, SAUERKRAUT, SWISS CHEESE SIDES:
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AVOCADO
4
POACHED EGGS X 2
4
BACON
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SLOW-COOKED FIELD MUSHROOMS
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FREE-RANGE CHICKEN
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PICKLED/FERMENTED VEG
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7 SWEET THINGS: 13 13 8.5 14.5
CAKES
(GF)
COOKIES THE AFFOGATO PROJECT: ORIGIN ESPRESSO & SELECT GELATO PAIRINGS
16.5 *GLOSSARY
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NOTE! OUR KITCHEN HAS TREE NUTS, PEANUTS, SEEDS & OTHER POTENTIAL ALLERGENS. ANY QUESTIONS ASK US, AIGHT?
6.5 4 6.5
GLOSSARY B
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BURRATA: Supplied by the Minoia family who hail from Conversano Italy, or these days, Marrickville. Using local milk suppliers, they make it the traditional way: heated up mozzarella curds are stretched, kneaded & formed into a pouch, which is filled with straciatella (buffalo milk stretched curd shreds) and fresh cream, then tied off and placed into cool water to set.
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KAFFEEKLATSCH: An informal gathering for coffee & conversation. (Noun: German first known usage 1888).
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LOVE: A word usually used whilst talking about coffee (or glossaries).
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O FILES: Short for our ‘origin files’, which detail all the coffees we ship in from around the world each month. Be sure to have a squiz to take in variety, harvest, method & taste notes. Must have the notes! ORIGIN: [awr-i-jin, or-] Something from which anything arises or is derived. Like the origin of our species, the origin of our coffee as per our O files.
BALSAMIC COFFEE REDUCTION: A silky, pleasantly tart reduction of our Reservoir blend and quality balsamic vinegar. Pair it with our Burrata and some seasonal fresh nectarines and BAM!
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CASCARA: Long before anyone had the idea to roast the seeds of the coffea rubiaceae plant that was growing wild in Ethiopia to make a beverage called coffee, people were making a flavourful tea with “cascara”, the dried skins of the fruit. This cascara comes from progressive farmer Aida Batlle, known for her high quality standards & constant innovation. Enjoy sustainable drinking with this unique coffee fruit tea!
PROCESS: In coffee, processing refers to the way in which the farmer or processor removes the cherry flesh from the stone (bean). Some cultures wash it off completely, others dry it out in the sun, while still more “honey wash”, leaving a little flesh on the bean while it dries. All this has a profound impact on the cup you’re about to experience.
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RANDOM ACTS OF ART: Art can & will appear randomly round here, on our café walls, 1kg bags, tees. All in the name of keeping it fresh. Artists interested in being featured can email
[email protected]
CREDITS: Penny Fours for the croissants, Bread & Butter Project for the bread, Luke’s Avenue for the muesli, too many other great suppliers to list but keep an eye on our news feed for features. E
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EUGENE: Boris, the little roaster that immigrated to our café in Surry Hills from his native Turkey in 2003 & instantly began making his mark on the coffee scene 15kgs at a time, has retired. Head of origin roasting is now a 1965 restored UG Probat, named ‘Eugene’ as a nod to both UG & ‘Eugenioides’, the mother of Arabica.
RED EYE MAYO: Our spin on the southern US recipe originally created by chef David Chang. In place of the usual instant coffee the recipe calls for, we use our good espresso stuff. S
HOME: A house is a home when it has great coffee & equipment! Available here or go online for our extensive range with speedy delivery – shop.singleo.com.au
SATURDAYS: We buffed your cheek marks & handprints from our windows & doors every Monday for years, but your wails of despair are all in the past. We’re well & truly open Saturdays 7.30am-3pm. (Excluding Long Weekends). SPRO: While this house was built with ristrettos, that “bang & it’s gone” moment of viscous short espresso that had Reservoir Street jumping the moment the doors blew open, espressos, or ‘spros’, are how things have been done here for a few years, delivering balance of flavour & time to savour. Try one in our custom made cups from Malcolm Greenwood, which are big enough to sink your nose into for extra aroma.
HASHTAGS: As opposed to hash browns, hashtags have not appeared in a culinary form as yet, but they do get quite a look in at cafes & restuarants. If you’re partial, we’re #single_o @single_o. I
I love glossaries.
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JUGGLER: Milk on tap system, “The Juggler”, does away with the milk bottle altogether, reducing plastic waste by eighty percent & saving baristas a mountain of time with a new hands free process. Founded here at Sideshow many moons ago. Cool, ey?
VARIETY: Bourbon, typica, caturra, catuai...(The list goes on believe us), are all different botanical types (cultivars) of the coffee plant, each has its own character & personality. Understanding them goes a long way to understanding coffee.
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WHOLESALE: Our beans are available wholesale to those who share our passion for coffee.
BEVERAGES
BREW BAR
HOT CHOCOLATE, TEAS & TISANES: HOT CHOCOLATE
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CASCARA* TEA: FINCA KILIMANJARO EL SALVADOR
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ESPRESSO: WE MAKE OUR ESPRESSO EXTRACTIONS USING SPLIT GROUPS & 20 GRAM, LASER CUT BASKETS. GROUP PRESSURE, TIME & TEMP ARE INDIVIDUALLY PROFILED TO THE SPECIFIC COFFEE IN HAND TO DELIVER THE OPTIMUM CUP. TRY OUR HOUSE BLEND OR ASK ONE OF THE CREW ABOUT THIS WEEK’S ORIGIN.
HOUSE BLENDED CHAI LATTE – OUR BREWED & FILTERED CHAI SERVED WITH STEAMED MILK & HONEY POT OF HOUSE BLENDED CHAI TEA – BALANCES CASSIA BARK, NUTMEG, CLOVES, STAR ANISE, BLACK PEPPER, CARDAMOM, GINGER & ORANGE PEKOE TEA
5.5
ENGLISH BREAKFAST – DOUBLE ESTATE CEYLON TEA, SUSTAINABLY GROWN
4.5
EARL GREY – ORANGE PEKOE TEA WITH PURE BERGAMOT FRUIT OIL
4.5
SENCHA – SMA GRADE FROM JAPAN’S SHOUZAKA REGION
4.5
SINGLE
LEMONGRASS – ORGANIC, SINGLE ORIGIN FROM EGYPT
4.5
PEPPERMINT – ORGANIC, SINGLE ESTATE,YARRA WALLA VALLEY, VICTORIA
4.5
AEROPRESS: THE AEROPRESS ALLOWS THE THE TERMS OF EXTRACTION. FOR THE HOME & HANDY FOR PROFESSIONAL WORTH THEIR WITHOUT ONE!
5
COLDIES BUT GOODIES: ICED COFFEE OR CHOCOLATE ADD GELATO?
5 +1
KILLERBEE COLD BREW: HONEYCOMB-INFUSED COLD BREW COFFEE
5
SUMMER ICED TEA – EARL GREY & ELDERFLOWER
5
COLD PRESSED JUICE – ORANGE OR BLENDED PS SODA – ASK US ROTATING CRAFT BEERS – ASK US! MORE COFFFE OPTIONS ON THE NEXT PAGE
6 /8.5 5 6+
BLACK
4/4.5
MILK
4.5/5
POUR OVER: THE POUR OVER STYLE PRODUCES A CUP OF EXTREME CLARITY & ROUNDNESS OF BODY. FILTERED WATER IS HEATED TO A TAILORED TEMP, ADDED TO GROUNDS IN A CIRCULAR MOTION & FILTERED DOWN TO THE CUP BELOW. OF ALL THE METHODS THIS IS PERHAPS THE MOST STRAIGHTFORWARD, BUT THE END RESULT IS ONE OF OUR FAVOURITES.
SINGLE
7 USER TO TRULY DICTATE THIS ONE’S REALLY FANTASTIC TRAVELLING – NO COFFEE SALT WILL TRAVEL.
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BATCH BREW: THE POUR OVER’S BIG (AUTOMATED) BROTHER. USING OUR FETCO BREWER, WE CAN PROGRAM EVERY ASPECT OF THE PROCESS DOWN TO THE FINEST POINT, ALLOWING US TO MAKE REALLY EXTREMELY TASTY COFFEE IN BIGGER QUANTITIES. SINGLE
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COLD FILTER: ASK US ABOUT OUR ‘CHILTER’ - COLD FILTER OF THE DAY. SINGLE
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