The decision to open for dinner on Fridays and Saturdays was an easy one for Edition Coffee Roasters owner Daniel Jackson and head chef Jack New.

“We had a lot of regulars ask if it was something we were going to do and we'd always have friends and staff stay back for after-work drinks, so why not just stay open?” says New, previously of Cafe Sydney, Icebergs, Sokyo and Maslow’s.

Remaining true to the cafe menu, which pulls influence from Japanese and Nordic cuisines, at night Edition will serve modern, izakaya-style share plates. A standout is the seared kangaroo tataki with kombu crème fraiche, a spicy, yuzu kosho dressing and fresh plum. There’s also spanner crab gyoza and a cornflake-crumbed pork katsu burger with ginger-spiked slaw and bacon. The new menu means the team can “try a lot of sake, which we all love” says New. They are working with Black Market Sake and sake sommelier James Heggie for the drinks menu.

There’ll be a strictly chosen list of sake and shouchu options designed to complement the dishes, including a 39-year-old Omiji Kijoshu with flavours of caramel and grilled peaches, and a Genmaishu brown-rice sake with hints of cocoa and spiced dried fruit.

New says the new opening hours and menu is inspired by the “casual after-work drinking spots that myself, Dan and most of the Edition team loved in Japan”.

New will change the menu regularly and the plan is to expand dinner service to Thursday and Sunday nights over the next few weeks.

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