A Moment For: AP Bread & Wine’s Wave-Like “Lasagne of Sorts”

AP Bread & Wine makes a compelling case: coffee and bronzed baked goods, of course, joined by a wide-reaching day-to-night food menu. All in a sandstone 80-seater (the most grown-up space the team has opened so far).

At lunchtime – along with brothy drowned eggs, patty melts and some lovely wines – there’s a particularly photogenic, extremely tasty “lasagne of sorts”: the lasagne concertina bianca.

“It’s a throwback to one we did at Ester a little while back,” Mat Lindsay, AP’s co-owner and Ester’s chef-owner, tells Broadsheet. “We’re calling it ‘pasta concertina’ due to how it is built – instead of alternating layers of sauce and pasta, it is one long sheet of pasta.”

Here are all the details.

What: lasagne concertina bianca
How: a long sheet of house-made pasta is spread with bechamel, pecorino, Parmigiano-Reggiano, black pepper and salted kombu, before being gathered up “like you would a curtain” in a baking tray. More of the peppery cheese, bechamel and kombu mix is added on top, along with Aleppo pepper. That’s all baked, then left to set overnight. Thick slices are then blasted in a hot oven to order. Each “soft, oozy charred and crispy” slab arrives on Alfredo sauce.
Cost: $32
Where: AP Bread & Wine in Darlinghurst, from 11am.

@a.p.breadandwine