I love a Sunday that starts off with sunshine, an exciting brunch and a wander around art galleries, the markets or just lounging around. This Sunday instead of typical bacon and eggs, it was at the new pop-up in town, Greenhouse by Joost. Facing Sydney’s greatest icons is the Greenhouse made from recycled/able materials transported most quickly and efficiently and leaving the smallest ecological footprint as possible.
Walk into a room filled with words wall to wall, coriander bouquets in jar vases, seats made from aluminium pipes and saddle leather offcuts and plenty of natural light (yay!!).
The menu is short and simple. Its philosophy is to be as “waste free” as possible, by making breads, pizza bases and pastas as they go, freshly squeezed juices and a menu based on seasonal ingredients, and most importantly what is available locally.
Seared mullet, mixed tomato salad
My fellow foodies weren’t hyperventilating when they saw the seared mullet on the menu, but their minds did change when they tasted it. The fish was perfectly seared with a crisp skin and soft, lean fish. The dish was fresh and simple with the fish lightly seasoned and tomatoes just lightly tossed with olive oil.
Wagyu beef gerello, green papaya, peanut, tamarind
The beef is a little tough to cut, but considering we’re using a blunt wooden knife…. The meat was still wholesome and juicy, with the perfect bite of papaya salad.
Artichoke, mozzarella cheese & chorizo pizza
The pizza is one of the simpler dishes on the menu, with the pizza base made from flour milled inhouse and cooked just right in the woodfire oven; leaving the pizza crispy yet nice and doughy on the inside.
Raspberry & chocolate macarons, caramel fudge
Peaches & cream
Brunches that end on a sweet note are always better. The macarons are surprisingly one of the best I’ve had with a gooey centre, and the slice of caramel fudge reminded me of the soft Werther’s Originals I used to eat as a little girl.
The peaches and cream is an interesting dessert but it works, the peaches are poached in the sweet wine, Moscato, and sits on a bed of vanilla bean mascarpone with crunchy toffee and crushed pistachio. Delicious!
Even though it’s brunchtime, there’s always a time for cocktails! For gin lovers, it’s a delight to see half of the menu is based on gin. Cocktail #1 is for the traditionalist; mixed with gin, elderflower, citrus juices, cucumber and parsley and for those who love a twist, #2 is the pick, with gin mixed with homemade marmalade, basil and lime.
Make sure the eco friendly adventure ends up at the rooftop bar, to soak in the view and smell the amazing herbs growing. Look for the orange storage containers and walls of strawberry pot plants from afar!
Greenhouse by Joost
The Rocks, Sydney