At Jethro Canteen there is a Vietnamese roasted-cricket salad, and a bowl of the insects is listed as a side dish.
Sourced from the Edible Bug Shop, whose breeding facility is in western Sydney, the insects arrive pre-roasted and packed like a bag of chips. Owner Billy Zarbos is keen to start a conversation about eating bugs, which he says are a nutritious, vitamin-packed form of protein that requires less water and land to farm than other meat sources.
If bugs are not for you, head Chef Paul Davies, a former co-owner at The Merchant’s Guild has also put together a less adventurous menu.
Try the the Louisiana plate, with corn remoulade, chilli prawns and a jalapeno popper. Or the smoked-trout dish with kumera, fried eggs and sweet-pea pesto. Waffles come with roasted pear, honeyjoy crumble and a cereal-milk panna cotta (the milk used for the panna cotta has been steeped in cornflakes).
Jethro Canteen also offers camel’s milk, which is naturally lower in lactose and fat than regular cow’s milk. When frothed in a latte it has a notable density and richness to it, with a hint of salt, though not a particularly distinguishing taste. Jethro also serves homemade cola and lemonade.