An open kitchen sits alongside diners and can also be viewed from a cozy mezzanine leveled lounge.

 

Executive Chef, Scott Brannigan and Head Chef, Chris Eales direct the kitchen, with their emphasis being on a seasonal farm to table menu.

 

Whilst our menu is designed to be shared
and enjoyed with our bread, we provide both gluten free and vegan dishes on the menu all year round.

Example menu dishes:

 

Ricotta, broad beans, lemon, nutmeg, mint

 

Sweet potato, artichoke, macadamia, capers, verjuice

 

Corn on the cob, avocado, jalapeno, garlic, chives

 

Mushrooms, shallots, miso, soya, mustard leaf, blue cheese

 

Salmon, baby peppers, kale, pineapple vinegar

 

Lamb ribs, lime, mint, black garlic, sherry

 

Black vinegar chicken, mizuna, almond, chilli

 

Roasted pork belly, fermented kohlrabi, pear, radish, mustard

 

Flourless chocolate cake, oreo, berries, burnt toast
ice cream

 

Strawberries, white chocolate, shortbread, basil

 

Bread and butter pudding, condensed milk ice cream, ginger

 

© 2016 Bread In Common | Designed by ROAM Creative | Photos by Sabine Albers