Sydney’s Six Best New Sandwich Spots, From Stanmore to Freshwater

The year of peak sandwich feels like a distant memory, but we still can’t seem to get enough of things between bread. Gratefully, the supply is keeping up with the demand here in Sydney. Consider these six new spots, from San Souci to Freshwater, where sandwiches reign supreme. 

Sangcuary, Stanmore 

Sydney’s most devo arterial road is, ironically, home to one of the city’s most popular bakeries in the form of Pantry Story. Owners Mutiara Sucipto and Hari Wibowo have struck gold again with their neighbouring sandwich shop, where nostalgic flavours of Indonesia inform the fillings. 

What to order: the Indo spin on a French dip with slow-cooked oxtail, roast beef, tomato and melted provolone on focaccia. Plus, a sop buntut broth for dunking. 

Baker’s Dozen, San Souci

Ovaltine lattes. Pastries by a Michelin-cred baker. Sandwiches as big as your face. Sometimes, you’ve just gotta give the people what they want. Baker’s Dozen owner Alyssa Sarigiannis has done just that, from a sleek space overlooking Georges River.  

What to order: the Korean chicken sandwich slathered with gochujang and layered with American cheese and iceberg.

Humble Bakery, Rose Bay

If you can look past Humble’s photogenic finger buns (one of the most iconic Sydney treats of the last decade), the Porteño team’s fourth bakery also plies a mean trade in you-know-what. The new spot is perched right on the water, so your lunch comes with a primo view. Only open weekends.

What to order: the Humble tuna mayo with iceberg on wholemeal bread – fresh or toasted?

Sandwhich, St Peters

Former Neptune’s Grotto chefs Charles Winardi and Nicole Alexandra have also channeled Indonesian inspo and opened one of the year’s best new sandwich shops. Alexandra’s pastry background means you have some tough decisions to make – sammitches, little treats or both?   

What to order: the katsu mushroom sandwich and a cherry mont blanc, followed by a lie-down. 

Serva, Freshwater

Seaforth’s sleek little sandwich deli now has a sibling in Freshwater. Better still, there’s an expanded menu of brekkie and lunch options to go with your coffee or cold foam. Don’t forget to grab a jar of pickles and condiments for the road. 

What to order: the fish schnitty with NZ ling, pickled fennel, jalapeno aioli, green goddess, marinated zucchini, lettuce after a dip in the ocean. 

Little River, Surry Hills

A new bakery by Tetsuya’s former executive chef? Go on then. The space was originally meant to be a private dining room for neighbouring wine bar 40res, but we think sandwiches, cinnamon buns and (soon) groceries was a good move. 

What to order: a baguette with nothing but house-made mustard butter and jamon made at Petersham’s Spanish Portuguese Butchery. Oof.

Additional reporting by Grace MacKenzie and Ben Hansen.