The Bandit’s Roost
For seven years this spot was Shirt Bar but in 2018 it was reimagined as The Bandit’s Roost, a cafe and bar with a deli-style menu, an extensive whisky list and well-made coffee.
Bandit’s Roost serves owner Adam Hofbauer’s (who was also behind Shirt Bar) own blend: F.A.T. (“For All Things”), a rich blend of five arabicas, roasted dark.
The menu is inspired by the delis of New York. There’s a Reuben sandwich made with tender pastrami, crunchy slaw and house-made pickles served on rye bread from Lox Stock and Barrel. The Bondi cafe also supplies Bandit’s Roost’s challah (a soft, brioche-like bread normally eaten on Jewish Sabbath) and its bagels, some of the best in town. Here they’re served with labne, za’atar (a Middle Eastern spice mix), sprouts and julienned radish.
At night the menu switches from sandwiches and salads to dishes such as popcorn chicken katsu, hot-dog sausage rolls and house platters such as cheese and charcuterie. Or you can get the all-day Lansky with beetroot-cured ocean trout, toast, avocado, tomato and caraway mustard. The ocean trout also features at breakfast atop the savoury zucchini-and-spelt waffles served with goat’s curd and chilli oil.
And there’s a whisky menu. There are plenty of Australian producers on the list, such as Melbourne’s Starward. The triple-cheese toastie comes with a double shot of whisky on the rocks.
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