In our last post about food and coffee and where to find the best of the best I wrote at length about my coffee spot in Surry Hlls, well right across the road is my Friday lunch spot.

Three steps across the road from Bourke St Bakery is The Book Kitchen, or what I now refer to as my Friday lunch place. I always order the same thing, the famous crab cakes, a delicate cake made of fresh crab and what seems to be a selection of secret ingredients followed by a sunshine shake. My Friday afternoon lunch treat usually involves the company of a creative friend or colleague (so really Im working while lunching), and as I know the menu inside out Im sure to be satisfied after each visit. While The Book Kitchen is called the book kitchen it is not a library nor a basic cafe. ♣

♥ The Book Kitchen – Extract from – www.thebookkitchen.com.au

‘The Book Kitchen is the result of passionate chefs
traveling the world experiencing culinary delights when and wherever possible. David Campbell worked for Tetsuya in London and transferred to the US to continue the concept for Millennium Hotels. After experiencing in New York how restaurant menus can be so produce driven, David knew it was time to start sharing his passion with fellow foodies. Time in London and Europe showed just how much Australians miss out on food literature. Not just cookbooks but novels, reference guides, photographic journals, foreign language books and professional texts.

Our “kitchen’’ combines serving the freshest, sustainable, seasonal produce available with a broad selection of food related books. Our floor staff are a combination of chefs and other industry people who love epicurean books. Our aim is to create an atmosphere to stimulate the minds of all
lovers of food.

The Book Kitchen sources organic and free range produce where possible. This means that we search for the best seasonal produce with our suppliers. As organic and biodynamic foods use traditional farming methods and don’t use pesticides, ingredients aren’t always available. So where we can we will substitute for another ingredient. Our menus are market driven, as we go to the markets ourselves twice a week we can change the menu accordingly. We have sourced bio-dynamic eggs from Havago farm in Oberon, use Country Valley organic milk in our coffee, use line caught fish and other ecologically sustainable produce. ♥

♥ The book Kitchen – 225 Devonshire St Surry Hills NSW 2010

between Bourke & Crown St

T-02 9310 1003   F-02 9310 1085

E- webrequests@thebookkitchen.com.au

Trading hours - Monday – Sunday  8am - 4pm

Wednesday – Saturday  6:30pm – 10pm

Note – They are avialable on other nights for private events