Cut Lunch Deli
Libby Dunlop, a trained pastry chef with experience at Quay, kept herself sane during Sydney’s lockdowns by dedicating herself to the art of the sandwich. Part of her obsession was fostered by her proximity to Darlinghurst’s Organic Bread Bar. But when she moved to the eastern suburbs, Dunlop couldn’t find anywhere to satisfy her sandwich cravings.
The remedy? She's created Cut Lunch Deli, a deli-style sandwich shop in Randwick with a fuss-free menu divided into brekkie options, toasties and sandwiches, with all the fillings inspired by “modern Australian” flavours and seasonal produce.
Dunlop has developed flavour combos drawing on influences from Korea, Italy and beyond. There's a Korean-inspired sanga with fried mushroom, kimchi slaw and pickled cucumbers; the Morty D with mortadella, stracciatella, and pistachio pesto; and the Schnitz starring sesame panko-crumbed chicken, shredded lettuce, and sweet zucchini pickle mayo. All fillings are sandwiched between bread (potato buns, l’ancienne rolls and focaccia) from Dunlop’s first love, Organic Bread Bar.
Besides sandwiches, there’s coffee by Wollongong roaster Abstract Coffee and a selection of sweets made daily by Dunlop, including burnt-butter choc-chip cookies that she says have become a cult classic.
The decor is bright and airy, with a curvaceous white-tiled countertop and splashes of bright sunny yellow throughout. Pull up a seat on either side of the bi-fold windows or, as Dunlop suggests, take the sandwiches to go for a picnic at nearby Clovelly Beach.
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