You can hear S’wich’s new mocha-hued shop from afar. Seventies funk pulsates through modified vintage Spica TC-50 speakers and stepping inside, you’ll notice the curves of the future-forward fit-out by Studio Shand. It’s a far cry from how Jordan Abram and Jay Fink began their journey into hospitality.

The childhood friends ran a three-week makeshift pop-up at an old Bellevue Hill deli in 2019. It was a local phenomenon and the forerunner to Bondi’s S’wich, the slices and salad boutique they opened in 2022, after the pandemic changed their career aspirations. Three more years on, they’ve given us this new location in Redfern, next to Hot-Listed Olympus Dining and other star restaurants.

“Opening our second store in Wunderlich Lane was a no-brainer,” Abram tells Broadsheet. “We felt that it was surrounded by like-minded and inspiring operators.”

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The pair drives the entire menu, drawing inspiration from their own meals. “All of our best memories together involve eating and cooking and dining out,” Abram says. “We love experiencing new flavour profiles [and] pulling inspiration from things that we cook together at home.”

Take the Le Boof, one of four new items exclusive to this branch. The house-roasted Wagyu topside took six months to perfect and it’s a winner. Seasoned and marinated overnight before roasting until medium-rare, it’s peppery, smoky and plays nice with the accompanying horseradish mayo.

While your bread choices still span white, brown, sourdough and focaccia from Sonoma or gluten-free from Wholegreen, this location adds AP Bakery’s fenugreek and sesame sourdough to the range, delivered fresh each morning. This loaf is the foundation for the Spring Chicken, a zesty chicken salad number using Bannockburn free-range chicken with baby cos, fresh cucumber and mayo.

The Broadsheet tip? The sesame sourdough works great with Le Boof too.

The Spring Chicken’s salad counterpart is the Core Crunch, using the same chicken shred. It’s lightly sauced with a house vinaigrette then paired with avocado, fresh veg, baby cos, house leaves and a new honey-walnut crunch.

Bondi loyalists will be happy to see the original menu carry over, including the sweet and savoury S’wich Schnit, pairing golden panko-crumbed chook with pickled red onion, sweet chilli and peanut-chilli crack. And S’wich’s shoestring and sweet potato fries, previously only available after 3pm at the beachside location, will now be available all day. The well-curated sips list, featuring natural wine, beer, sodas and canned cold-brew coffee, has likewise carried over.

The energy in the space is palpable, drawing you in to relax and stay put during the day or night. “We focus on an offering that people can feel comfortable [with] dining at every day,” Fink says.

S’wich
2 Baptist Street, Redfern
No phone

Hours
Mon to Sun 11am–9pm

eatswich.com.au/
@eatswich