Pocket-sized Glebe cafe The Wedge is extending its offering to the evening hours with Sydney’s first sloppy joes. After shopping around for a new space specifically for an after dark venture, the team decided to keep it all in-house and make best use of the cosy little wedge they already occupy.[fold]
“I was kind of looking at doing it at a different venue, but we decided to squeeze it out of here,” says owner Toby Wilson. “We already cook our own meats for the cafe, so it just made sense.”
Ready to launch the night-time menu from July 10, the guys are keeping it simple by offering a small and specialised menu.
“We’ll have three staple sloppies on the menu,” says Wilson. “The inspiration came from a good sloppy joe, but there’s more pulled meat here. We’ll have steamed burger buns…we’re working on creating the perfect bun right now.”
Watch out for 12-hour slow-cooked beef brisket submerged in beef stew as one filling. “It’s super wet and sloppy stuff. It’s supposed to just dribble down your elbow… There’s a pork one and vegetarian one too: braised miso eggplant with sesame slaw.”
Guest chefs will be popping in and it’s first in best dressed, so make sure you get in early. And as soon as the license gets approved you can expect craft beers and alcoholic shakes and splatters (alcoholic ginger beer with ice cream). It’s time to get messy with sloppies at The Wedge.