Republic Sandwiches & Salads
After working in some of Sydney’s best South East Asian eateries, Joe Kitsana opened a sandwich shop serving chilli-paste-soaked chicken sandwiches; noodle salads; and takeaway breakfasts in June 2016.
His menu also includes more Asian-influenced salads, including a vermicelli salad with poached chicken; and green papaya salad with prawn and pickled eggplant. But people come back for the chilli-paste chicken and tamarind sandwich, or the braised brisket “sandwich” (a pile of black-vinegar-soaked pulled brisket and julienned carrots and daikon aside a handmade steamed bun).
He also serves an all-day breakfast, with toasties and BLTs cooked to order, and Asian-inspired desserts (black sticky rice with coconut and jackfruit cream) and pastries. Almost everything is made from scratch, including the chilli paste; breadcrumbs (for the schnitzel); pickles; and daily made herbed mayo. Bread is by Sonoma.
The space itself is small but not constrictive. There’s a handful of tables near the entrance. A backyard courtyard offers an alternative for city workers. There’s simple tiling, a mirror down the main wall and plenty of personality.