There’s a rawness to Two Chaps. It sports wall-mounted bikes, an open galley kitchen and exposed steel shelves stocked with huge bags of flour.
The space was fitted out in 2014, using second-hand finds such as a pre-loved oven, windows and seating parts, framed by The Fresh Prince of Bondi’s recycled timber planter boxes.
The back-to-basics approach extends to the food. Almost everything is made from scratch and most of the produce is organic and sourced from nearby or made by the guys themselves.
The Mediterranean-influenced vegetarian menu features daily house-made doughnuts, cakes and muffins, two seasonal salads and two sandwiches, filled with the likes of fried egg with beetroot relish and pecorino. Morano bakes all the bread on-site, including a durum semolina loaf and white or wholemeal organic ciabatta.
Two Chaps is also open two evenings per week (Thursdays and Fridays) for dinner, serving fresh pasta and local cheeses.
A recipe from Two Chaps is featured in The Broadsheet Italian Cookbook. Buy your copy at shop.broadsheet.com.au.
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