A sandwich shop in the CBD, it’s set to redefine what a sandwich can be and in the process create a culture where quality produce - local, seasonal vegetables; sustainable, ethically raised meats - is the norm rather than the exception in the world of the office sandwich.
You won’t walk into Earl and point to a pre-made foccacia with processed fillings. You order from a selection of fillings such as Moondarra wagyu meatballs in sugo, zucchini pickle, shaved parmesan (sure to be a signature sandwich soon) or slow-roasted pork belly with fennel and apple coleslaw and wait as the sandwich is made to order.
There are also salads as well as sweets all made on the premises by Jackie Middleton, a former restaurant manager and food stylist while her husband Simon O’Regan a former manager and sommelier at Rockpool, Stokehouse and Attica runs the floor. O’Regan’s wine knowledge gives an edge to the tight wine list, the professionalism of both has seen them create a smart interior - designed by Byron George of Russell and George - and their ethos for quality sustainable produce carries over into the use of PLA biodegradable packaging.