James Danaskos is a vegan. With Shift Eatery, he aims to make it easy for people to consume fewer or no animal products. At this cafe-deli hybrid customers can enjoy an all-day menu and buy goods in-store. In the deli you’ll find a large range of products including chocolate, ice-cream, spreads, cheese, milk, pies and soy-based meats (including schnitzels, duck and calamari).
Working alongside chef Juan Carlos Miranda (of Plant Gallery), Danaskos has come up with a menu that includes a range of toasties, sandwiches and bowls. The “Chicken” Club, The Reuben (created with house-made corned “beef”) and the Brekky Bun made with meaty pulled jackfruit, vegan egg and sweet chipotle mayo are all go-tos.
Coffee is from Byron Bay roasters Marvel Street, and a big range of non-dairy milks is available, including creamy macadamia. There is also Melbourne’s Mork hot chocolate and teas from Tea Craft to go with vegan doughnuts, tarts and cakes supplied by Sydney-based sweet creators Treat Dreams and Houghnuts.
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