Frankly Bagels is designed with takeaway front of mind. There’s just a handful of tables and chairs inside, and plenty of space outside to wait for your order. The sleek space – designed by owners Christie Wilkinson and Jack Crichton themselves – combines exposed concrete, timber with a lick of pink paint, deep-blue tiles and snaking greenery. Bi-fold doors keep the shop open to local foot traffic and provide a view of the neighbouring reserve.
The bagels here come from Marleston’s Bagel Boys Bakery (which are steamed, rather than boiled, before baking). Fillings include pastrami with Swiss cheese, slaw and Russian dressing; roasted pumpkin with caramelised onion and rocket; and chicken with tarragon mayo, celery, walnut and greens. There are usually around 10 options on the menu, with almost all of them coming in under the $15 mark. Broadsheet recommends the classic salt beef number with hot English mustard and pickles.
The big seller is the smoked salmon, which comes with labneh instead of cream cheese, plus remoulade and capers. The salmon comes from PFD Seafood, the pastrami from Truck’n’Roll and cheese from Marino Meat & Food Store.
Doughnuts and coffee round out the menu; the former come adorned with toppings such as salted caramel popcorn; peanut and jelly; white chocolate and strawberry; blueberry and lemon; and pistachio and raspberry. The La Marzocco is Donnelly’s domain, pulling shots of Elementary Coffee’s smooth Young Street Blend.
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