The Light-filled Goodfields Eatery opposite the Lindfield train station is by father and son George and Anthony Karnasiotis.
The industrial interior fit-out incudes a white pressed-metal ceiling and an oversized macrame screen. Plenty of plants hang from the ceiling, and there are leaves stencilled on the polished-concrete walls and on the banquet seating’s cushions.
On the all-day breakfast menu is the lobster Benedict. The decadent dish is made by butter-roasting lobster tails and serving it with poached eggs, crustacean hollandaise and crushed peas on a seeded bagel.
There is also a crumbed eggplant dish served with poached eggs, labneh, masala-infused butter and crisp coriander. And a hearty dish of slow-cooked lamb shanks with poached eggs, labneh, fresh herb salad and pita. The fluffy hotcakes come with a generous serving of vanilla bean-infused creme fraiche, passionfruit curd, fresh blueberries and sprinkles of toasted coconut.
There is a custom-designed coffee machine that pumps out cold-brew, batch, filter, black and milk-based options fuelled by Five Senses. And there’s chai tea from Prana Chai, hot chocolate from Melbourne’s Mork Chocolate and a small selection of smoothies and malt shakes.
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