Of all the things in the world to design a cafe around, why pickles? For life partners and co-owners of Pickled Andrew Doenicke and Bronwyn Coker it’s all that matters.
This duo grew up with a genuine appreciation for fermented food. They took up pickling at home before realising their dream to open a toasted-sandwich cafe in Elizabeth Bay in August 2016.
Coker is a long-term inner-westerner, so the beans here are from DC Coffee. Pickled also serves loose-leaf Numi Tea.
The menu revolves around seasonal fruit and vegetables, all pickled in-house. Breakfast favourites include eggs (scrambled or poached) on toast with peas, pickled fennel, crispy bacon, rocket and parmesan. The Baker’s Brekky is a hunk of crusty Brickfields bread served with a generous knob of Pepe Saya butter.
The toasties are available all day and rotate regularly. Try a ploughman’s toastie with thick-cut smoked ham, cheddar, dill, pickles, pickled onion and seeded mustard. There’s also gruyère with pickled radish, beetroot, rocket and aioli. The classic Reuben sandwich is a permanent fixture.
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