The sandwich menu at Devon Barangaroo includes a Japanese omelette with Japanese mayo and furikake (Japanese seasoning). And a jaffle with ham, provolone and salted egg lava. There’s another one with fried chicken, kimchi mayo and samjang (a spicy paste).
There’s also a Wagyu steak slathered in porcini butter with a side of thin tempera-like onion rings. And a tomato-based pasta with squid-ink noodles, lobster, crab, chilli and coriander.
Owners Zachary Tan and his partner, Derek Puah (also responsible for Devon’s in Surry Hills and the now-closed spot on Danks Street, Waterloo were among the first to bring quality soft serve to Sydney, and that tradition continues here. Flavours include matcha and hojicha (another type of green tea) and a Double D special with soft serve and chips. There’s also a soft-serve affogato.
To drink there is an iced, orange-chocolate mocha, and a herb-infused cold-drip, mint, lime and tonic water mocktail. Head barista John Lee roasts the house blend, and there is a single-origin, too.
The fit-out is by designer Matt Wood (who did other Devon venues) and has light tones, timbers and an open plan.