Earl Canteen might look like a regular grab ’n’ go lunchtime sandwich bar, but it’s not. It aims to create a culture where quality produce – local, seasonal vegetables and sustainable, ethically raised meats – is the norm, rather than the exception.
Take a closer look at the sandwiches and wraps in the open-display cabinets and you’ll see they’re filled with combinations such as prosciutto, quince and house mayo; and chicken, avocado and dukkah. They’re made fresh each morning, along with a range of pre-boxed salads.
Over at the counter, a fancier range is made-to-order, including free-range pork belly with apple-and-fennel slaw; and roasted field mushroom with goats curd, pesto and chestnut. If you choose to eat in, your order will be delivered on a plate with metal cutlery. Make a meal of it with a coffee, cookie, and maybe some potato gems with rosemary.
Husband and wife Simon O’Regan and Jackie Middleton are behind this rapid-fire operation. While working in fine diners such as Rockpool, Stokehouse and Attica, they saw chefs preparing simple but high-end meals on their breaks. They’ve tried to bring that spirit to their six outlets. Thus far, it seems to be working pretty well.
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