The word “canteen” has some negative associations. Perhaps it’s the blanched pastry of “sausage” rolls. Or the oil-smudged bain-maries holding mysterious meat. But Rustica Canteen is different.

Making the most of owner-baker Brenton Lang’s handmade sourdough, Rustica Canteen concentrates on takeaway faves: sandwiches, salads and pastries. Ex-Touchwood chef Tristan White has shaped the menu, supported by Matt Vero, the restaurateur behind Touchwood, Tall Timber and Marquis of Lorne. The Canteen is about serving workers quality food, quickly.

Sandwiches change every month or so. Examples include smoked beef brisket, carrot and red cabbage on ciabatta; Asian-spiced Berkshire and crackling with cucumber, chilli and pickled red onion; lamb shoulder with garlic, rosemary and watercress on a baguette; and a brioche burger with panko flounder.

Salads include honey-roasted pumpkin, Vitelotte spuds, lentils and Persian fetta, and a quinoa, wild-rice, kale and heirloom-tomato number. And, of course, there’s a range of Rustica pastries, such as the “Pina Colada Choux Bomb” and a seasonal fruit danish. There’s a succinct range of breakfast specials, such as the chilli-scrambled-egg croissant.

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Updated: January 6th, 2020

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