Three Blind Mice
This provedore is bringing premium cheese, salumi and other enticing products from all over the globe to Mascot.
You will find an ever-changing menu made entirely from products available in the store. Big hits have included the five-cheese toastie, with or without confit duck, as well as the Tuscan flatbread panini crowded with mortadella, truffle-butter-milk stracciatella, toasted pistachio and fresh basil.
Just like the menu, the store is constantly changing it's offerings of the finest local and international cheese selections. You may find the first buffalo-milk blue made in Australia, from Berry’s Creek Riverine in Gippsland, Victoria, or the traditionally handcrafted Three Daughters Cheddar, which spends a year maturing in a stone silo at The Pines, a micro-dairy in Kiama.
From the international scene you may taste your way from Switzerland’s mountainous Zurich region, where Ur-Eiche, a raw-milk cheese washed with oak-leaf extract, is made in Girenbad Dairy, to Campania, Italy, from where buffalo mozzarella is flown fresh.
Beyond cheese, there’s a salumi bar packed with a mix of local and international meats, as well as a cornucopia of other gourmet goodies, including organic breads, artisanal crackers, caviar, free-range eggs, nuts, dried fruits, pastes, jams, handcrafted chocolates and so on.
Three Blind Mice is the creation of two chefs Daniel Hughes and Milan Majstorovic, who grew up and apprenticed together in Adelaide before spending years cooking in Sydney. The 70-square-metre space was designed with customer enjoyment in mind. Hughes and Majstorovic worked with Michelle Schrijver to create an open, welcoming interior splashed with pinks and greens; it’s redolent of a French country village. There’s plenty of room to interact with the chefs – whether you want to watch them slicing salumi or just sample some cheeses – as well as seating for 16 indoors and 12 outdoors.
Phone: No phone
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