Bright and cheery Clementine, located on the ground floor of a CBD-facing office building, is a fresh cafe with a creative brunch menu, Dukes coffee, and grab-and-go pastries.

Owner Glen Bagnara (Hemingway’s Wine Room, Bar Bianco) collaborated with Fortis (the company behind Neil Perry’s Margaret) and Sydney’s Co Aika design studio to create a fresh cafe with tiled communal benches and rust-coloured accents.

On the menu, you might find cured salmon mille-feuille, which takes inspiration from a New York-style lox bagel, layers the fish with puff pastry, cream cheese foam, capers, onion and candied lemon.

Or you could try a Reuben sanga, spiced up with pineapple sauerkraut and kangaroo pastrami made specially for the venue by Gamekeepers, a meat specialist. And pork scotch eggs might be an option too, spiced like chilli con carne and served on a nest of fried noodles. There are also pastries from AM Bakehouse and cakes from Söt by Mörk.