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