Egg Roll

The breakfast roll, an egg with cheese and sauce stuffed into a soft roll, is one of the defining foods of Australian morning culture. Unlike the British bacon butty or the American breakfast sandwich, the Australian version is characterised by its democratic flexibility: you choose your protein, your sauce, your roll. It is as likely to appear from a petrol station bain-marie as from a specialty café kitchen.

Sucuk, the Turkish dry-cured sausage that appears as one of the options in our Egg Roll, has a story that stretches back centuries in Anatolian food culture. Made from beef minced with garlic, cumin, fenugreek and red pepper, then packed into casings and air-dried, sucuk develops an intense, concentrated flavour as it cures. When sliced thin and fried, the fat renders out and the edges crisp up in a way that no other sausage quite replicates. Halloumi, the other option, brings a completely different energy, salty, squeaky, charred.

Our Egg Roll brings these together: fried egg, melted cheese, BBQ sauce and your choice of sucuk, pastirma, halloumi or mushrooms, all tucked into a soft roll. A morning in your hand.