Food production can be a real burden on the environment, but we’ve found a couple of places in Surry Hills that take sustainability seriously.
At The Blue Door, the menu is determined by what’s in season and what the providores have to offer. Chef Dylan Cashman personally visits all suppliers to the restaurant to understand their practices and see what’s in season. Then he works out his menu from there.
When we visited we tried a cheeseburger steak tartare made from Gundoee wagyu, and a sustainably caught Australian Bay lobster tail, poached in burnt butter and dashi and served with farm fresh kohlrabi and green peas.
Even the rice is sustainable, coming from a producer in Northern NSW who uses minimal water in the growing process.
Our second spot is Single O, which has been at the forefront of the sustainability in food and coffee production since opening in 2003. They started by focusing on recyclable coffee cups and plastic bottles, and now are solar-powered, carbon neutral and have heaps of plant-based delights on the menu.
There’s The Avo Show, an epic dish of avocado mousse, native spice-infused chilli sauce and cashew cheese, and the blistered spiced cauliflower served with coconut labneh and rye toast.
Good food and good coffee that’s good for the planet!
FOR MORE INFO:
The Blue Door, Surry Hills
@thebluedoorsurryhills
Single O, Surry Hills
@single_o
