When Kitchen By Mike left the space it once shared with Koskela in Rosebery, there was a quick re-shuffle. What emerged was Koskela Kitchen.
The space is still an open warehouse flowing through to the Koskela showroom and Megan Morton’s The School. The seating is at shared tables and you can still see the workings of the kitchen – complete with wood-fired oven. The look is light and earthy. There’s a gabion wall (stones forming a wall in a metal, cage-like structure) at the pass and terracotta lights over the kitchen.
The menu changes regularly. Breakfasts in the past have included duck-egg omelettes with smoked eel; kedgeree with grilled spring onion and ginger; and spring quiche. The make-your-own lunch format lets you choose four components from a list including house-cured salmon, cultured slaw, caramelised figs and house-glazed pork, all served with a fat wedge of sourdough. There’s $10 paninis for quick takeaway and seasonal salads are on display at the counters along with mountains of fresh bread and Brickfields croissants. Coffee is by Five Senses.