Sal Guatam reckons his grandmother's aaloo chop recipe is the best hangover cure this side of the Indian Ocean. The dish is a hearty mix of spiced potato cakes and stewed chickpeas, topped with free-range eggs and freshly made roti.

Guatam grew up in southern Nepal and was taught to cook by his mother and grandmother. Their recipes are peppered throughout the menu at The End of King. Besides the aaloo chop, the Nepalese dumplings known as momos are a standout example. They’re handmade daily and stuffed with chicken, spices and fresh herbs.

The End of King also nails classic Sydney brunch items. Shakshuka is served with roti or sourdough; and there are sweet-corn fritters and eggs Benedict. The coffee blend is Toby’s Estate.

Lunch brings a wealth of healthy, fulfilling options such as the nicoise salad with smoked trout, Wattle Valley goats cheese and marinated Kalamata olives.

The space was formerly home to the Tram Stop Diner, but was transformed when Guatam took over in 2014. The cafe itself is extremely spacious which is an uncommon find in Newtown. It’s populated with potted greenery, hanging lights and several wooden share tables.