Öppen is a Windsor cafe filled with the clean lines of a Scandinavian aesthetic serving the region’s signature open sandwiches (smørrebrød).
The space’s design balances natural light with raw, rustic oak; concrete; and stone. And its muted pink walls, greenery, simple cabinetry and communal tables create the feeling of hygge a Danish and Norwegian word expressing cosy conviviality.
Typically, Danish smørrebrød are a slice of dense and sour rye bread buttered thinly and topped with cured meat or fish, cheese, pickles and garnishes. This menu isn’t rigorously Scandinavian; the rye bread uses spelt flour for a lighter touch. And the smørrebrød has been adapted for an Australian audience. Variations include heirloom tomatoes with herbed labneh and Thai basil. And the avocado smørrebrød comes with Danish feta, dukkah and crunchy vegemite shards. The more traditional topping of cured salmon and crème fraîche has a Japanese twist with pickled daikon and shiso.
The all-day menu also offers Nordic spelt granola with skyr (Icelandic yoghurt); buckwheat waffles with generous swathes of cacao sauce, saffron pear and Willy Wonka-esque popping liquorice; and a vegan cauliflower steak with quinoa, charred broccoli and sunflower cream.
There’s also the Öppen Burger with a Wagyu patty, smoked cheddar, onion jam, truffle sauce and fries. The Scandi Board comes with slices of rye, scrambled eggs, avocado, Danish feta, cured salmon, preserved vegetables and skyr granola.
Coffee is by Disciple Roasters, or try a cocktail. Go for a Lingonberry Bellini, or the Nordkapp/North Cape, made with Four Pillars gin, Lillet Blanc, house-made spiced aquavit and a dash of grapefruit bitters.
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