Creperie Suzette’s food menu consists of 14 crepes and galettes, nothing more. There are seven savoury galettes and seven sweet crepes, with buckwheat flour, Pepe Saya butter, free-range eggs and hand-harvested sea salt making up the core batter ingredients.
The fit-out is the work of Sydney-based stylist Sibella Court. Creperie Suzette's design is raw and unpolished. The tiles were pulled out from an old building in Byron Bay; they are weathered and a great design feature. The original brick walls have been stripped back to create a rustic aesthetic referencing The Rocks' historic past.
The crepe griddles and the chefs cooking on them are products of France, as is the technique. The griddles have been imported from Brittany, from where crepes originate. Coffee beans are sourced not from France, but from Marrickville roaster Double Roasters. La Tasmanienne, a signature galette, is served with smoked Tasmanian salmon, capers, crème fraiche and fresh dill. La Biquette is a popular vegetarian option combining goat’s cheese, fresh pesto, vine-ripened tomatoes and rocket.
For something sweet try the traditional sucre et citron with fresh lemon juice and sugar, or the modern classic, Nutella banane served with Nutella and fresh sliced banana.
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